Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)-Reference-Cited by-同舟云学术

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Assessment of technological attributes of autochthonous starter cultures in Turkish dry fermented sausage (sucuk)

Published:2022-04-29 Issue:7 Volume:57 Page:4392-4399
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Kaban Güzin¹,Sallan Selen²,Çinar Topçu Kübra³,Sayın Börekçi Bilge⁴,Kaya Mükerrem¹^ORCID

Affiliation:

1. Department of Food Engineering Faculty of Agriculture Atatürk University 25240 Erzurum Turkey

2. Department of Food Processing Bandırma Vocational School Bandırma Onyedi Eylul University 10200 Bandirma Balıkesir Turkey

3. Department of Food Processing Aydıntepe Vocational School Bayburt University 69500 Bayburt Turkey

4. Department of Food Engineering Faculty of Engineering Ardahan University 75000 Ardahan Turkey

Funder

T.C. Gida Tarim ve Hayvancilik Bakanligi

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15770

Reference29 articles.

1. Effect of starter culture on microbiological, physiochemical and nutrition quality of Xiangxi sausage

2. Microbiological profile of Salpicão de Vinhais and Chouriça de Vinhais from raw materials to final products: Traditional dry sausages produced in the North of Portugal

3. Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

4. Odor and flavor compounds from lipids

5. Determination of volatile compounds in San Daniele ham using headspace GC–MS

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1. The effects of using sheep tail fat and cooking time on carboxymethyl‐lysine formation and some quality characteristics of heat‐treated sucuk;Food Science & Nutrition;2024-03-07

2. Enhancing the quality and shelf life of semi‐smoked sausages with sesame seed additions;International Journal of Food Science & Technology;2024-03-03

3. Characterization of Turkish dry fermented sausage produced with spontaneous microbiota and some lactic acid bacteria mixed culture;Revista Mexicana de Ingeniería Química;2024-02-10

4. The Effect of Black Garlic on the Volatile Compounds in Heat-Treated Sucuk;Foods;2023-10-23

5. The Effects of Sheep Tail Fat, Fat Level, and Cooking Time on the Formation of Nε-(carboxymethyl)lysine and Volatile Compounds in Beef Meatballs;Foods;2023-07-26

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