EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

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Atıf İçin Kopyala

YILMAZ M. T., TOKER Ö. S., Tatlisu N. B., ARICI M., Dertli E.

SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI, cilt.34, sa.2, ss.261-267, 2016 (ESCI)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 34 Sayı: 2
• Basım Tarihi: 2016
• Dergi Adı: SIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI
• Derginin Tarandığı İndeksler: Emerging Sources Citation Index (ESCI), Academic Search Premier, Directory of Open Access Journals
• Sayfa Sayıları: ss.261-267
• Yıldız Teknik Üniversitesi Adresli: Evet

Özet

In this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without LAB addition, with natural flora, (b) Strain 1 group, sausage samples produced by using Strain 1 (EPS+ Lactobacillus plantarum 162 R strain), (c) Strain 2 group: sausage samples produced by using Strain 2 (EPS+ Leuconostoc mesenteroides N6) and (d) Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18 degrees C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.