Cargando…

Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment

In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional and heat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during processing stages and storage. Free fatty acid (FFA) value incre...

Descripción completa

Detalles Bibliográficos
Autores principales:	Karsloğlu, Betül, Çiçek, Ümran Ensoy, Kolsarici, Nuray, Candoğan, Kezban
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597819/ https://www.ncbi.nlm.nih.gov/pubmed/26760744 http://dx.doi.org/10.5851/kosfa.2014.34.1.40

Ejemplares similares

Biogenic Amine Formation in “Bez Sucuk,” a Type of Turkish Traditional Fermented Sausage Produced with Different Meat: Fat Ratios
por: Çiçek, Ümran, et al.
Publicado: (2018)

Lactobacillus sakei: A Starter for Sausage Fermentation, a Protective Culture for Meat Products
por: Zagorec, Monique, et al.
Publicado: (2017)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Detection of common biogenic amines in fermented sausage produced in Turkey
por: Ekici, Kamil, et al.
Publicado: (2018)

Control of Biogenic Amines in Fermented Sausages: Role of Starter Cultures
por: Latorre-Moratalla, M.L., et al.
Publicado: (2012)

Proteolytic Lactococcus lactis and Lipolytic Enterococcus durans of Dairy Origin as Meat Functional Starter Cultures
por: Mrkonjic Fuka, Mirna, et al.
Publicado: (2021)

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
por: Sriphochanart, Wiramsri, et al.
Publicado: (2018)

Technological Characterisation of Probiotic Lactic Acid Bacteria as Starter Cultures for Dry Fermented Sausages
por: Agüero, Nadia de L., et al.
Publicado: (2020)

Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages
por: Wang, Debao, et al.
Publicado: (2021)

Viability of Staphylococcus xylosus isolated from artisanal sausages for application as starter cultures in meat products
por: Fiorentini, Ângela Maria, et al.
Publicado: (2009)

Role of Starter Cultures on the Safety of Fermented Meat Products
por: Laranjo, Marta, et al.
Publicado: (2019)

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
por: Palavecino Prpich, Noelia Z., et al.
Publicado: (2015)

Functional Characteristics of Lactobacillus and Yeast Single Starter Cultures in the Ripening Process of Dry Fermented Sausage
por: Liu, Yingli, et al.
Publicado: (2021)

Evaluation of Fermented Sausages Manufactured with Reduced-fat and Functional Starter Cultures on Physicochemical, Functional and Flavor Characteristics
por: Kim, Young Joo, et al.
Publicado: (2014)

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
por: Ba, Hoa Van, et al.
Publicado: (2018)

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage
por: Dias, Igor, et al.
Publicado: (2020)

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing
por: Austrich-Comas, Anna, et al.
Publicado: (2022)

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages
por: Zhang, Di, et al.
Publicado: (2023)

Effect of Fermentation with Different Lactic Acid Bacteria Starter Cultures on Biogenic Amine Content and Ripening Patterns in Dry Fermented Sausages
por: Pasini, Federica, et al.
Publicado: (2018)

Effects of different starter culture combinations on microbial counts and physico‐chemical properties in dry fermented mutton sausages
por: Wang, Debao, et al.
Publicado: (2019)

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages
por: García-López, J. David, et al.
Publicado: (2023)

Genome Sequence of Lactobacillus sakei subsp. sakei LS25, a Commercial Starter Culture Strain for Fermented Sausage
por: McLeod, Anette, et al.
Publicado: (2013)

The effect of different starter cultures on biogenic amines and quality of fermented mutton sausages stored at 4 and 20°C temperatures
por: Sun, Xueying, et al.
Publicado: (2020)

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
por: Kim, Hyeong Sang, et al.
Publicado: (2019)

Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing
por: García-Béjar, Beatriz, et al.
Publicado: (2020)

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages
por: Lešić, Tina, et al.
Publicado: (2020)

Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
por: Kluth, Ina-Karina, et al.
Publicado: (2021)

Sausage and ready-to-serve meats.
por: American Meat Institute. Committee on Textbooks
Publicado: (1953)

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”
por: Fernández, Margarita, et al.
Publicado: (2016)

The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages
por: Kos, Ivica, et al.
Publicado: (2019)

Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
por: Carvalho, Larissa Tátero, et al.
Publicado: (2020)

Comparison of Six Commercial Meat Starter Cultures for the Fermentation of Yellow Mealworm (Tenebrio molitor) Paste
por: An, Borremans, et al.
Publicado: (2019)

Application of isolated Lactobacillus sakei and Staphylococcus xylosus strains as a probiotic starter culture during the industrial manufacture of Tunisian dry‐fermented sausages
por: Najjari, Afef, et al.
Publicado: (2020)

Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)
por: Montanari, Chiara, et al.
Publicado: (2021)

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition
por: Kononiuk, Anna D., et al.
Publicado: (2020)

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures
por: Rodríguez-González, Miriam, et al.
Publicado: (2020)

Genome Sequencing of Kocuria varians Strain 80, Isolated from Starter Culture for Dry Sausage
por: Konorov, Evgenii A., et al.
Publicado: (2021)

Physical, chemical, and microbiological evaluation of sausages produced with chicken meat affected by deep pectoral myopathy
por: Francelino, Mainara Carolina, et al.
Publicado: (2023)

Effect of Addition of Allium hookeri on the Quality of Fermented Sausage with Meat from Sulfur Fed Pigs during Ripening
por: Song, Eun-Yeong, et al.
Publicado: (2014)

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage
por: Patarata, Luis, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_pp4m0pap07j7mgod3imvgj5aoa