Effects of Nisin and Nitrite on Some of The Chemical Characteristics of "Sucuk"-A Dry Fermented Turkish Sausage

被引：0

作者：

Kurt, Sukru ^{[1
]}

Zorba, Omer ^{[2
]}

机构：

[1] Adiyaman Univ, Vocat Sch, TR-02040 Adiyaman, Turkey

[2] Yuzuncu Yil Univ, Dept Food Engn, TR-65080 Van, Turkey

来源：

ASIAN JOURNAL OF CHEMISTRY | 2010年 / 22卷 / 05期

关键词：

Sucuk; Dry fermented sausage; Nitrite; Nisin; Oxidation; MEAT; LIPOLYSIS; BACTERIA;

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The effects of nitrite (0. 100 and 200 mg kg(-1)) and nisin (0, 250 and 500 mg kg(-1)) on pH, moistuie, lipolysis, peroxide, proteolysis and residual nitrite values of Sucuk-a dry fermented Turkish Sausage were investigated by utilizing central composite design of response surface methodology While additional nitrite levels linearly decreased peroxide values (p < 0 05), they increased residual nitrite values significantly (p < 0 01) Residual nitrite levels were found below 6 ppm at the end of the ripening period The effects of nitrite and nisin were not found to be significant (p > 0 05) on pH. moisture, lipolysis and proteolysis values for the sucuk.

引用

页码：3664 / 3670

页数：7

共 50 条

[41] Effects of vegetable powders as nitrite alternative in Italian dry fermented sausage
Pennisi, Luca
Verrocchi, Enrica
Paludi, Domenico
Vergara, Alberto
ITALIAN JOURNAL OF FOOD SAFETY, 2020, 9 (02): : 132 - 136
[42] THE EFFECTS OF SAUSAGE CASING WITH POTASSIUM SORBATE ON COLOUR, MICROBIOLOGICAL PROPERTIES AND FORMATION OF BIOGENIC AMINES OF DRY FERMENTED SAUSAGE (SUCUK)
Kurt, Sukru
Ceylan, Huriye Gozde
CARPATHIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 11 (01) : 178 - 192
[43] Enterotoxin production by Staphylococcus aureus (A, B, C, D) during the ripening of sucuk (Turkish dry-fermented sausage)
Akkaya, Levent
Gok, Veli
Kara, Recep
Yaman, Hilmi
CYTA-JOURNAL OF FOOD, 2014, 12 (02) : 127 - 133
[44] Detection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry-Fermented Sausage
Demirgul, Furkan
Tuncer, Yasin
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2017, 37 (05) : 670 - 681
[45] SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES
Stajic, Slavisa
Perunovic, Marija
Stanisic, Nikola
Zujovic, Miroslav
Zivkovic, Dusan
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2013, 37 (05) : 870 - 880
[46] Biodiversity of Yeast Mycobiota in "Sucuk," a Traditional Turkish Fermented Dry Sausage: Phenotypic and Genotypic Identification, Functional and Technological Properties
Ozturk, Ismet
Sagdic, Osman
JOURNAL OF FOOD SCIENCE, 2014, 79 (11) : M2315 - M2322
[47] Volatile nitrosamines in a dry fermented sausage "sucuk": Occurrence and effect of cooking on their formation
Kizilkaya, Muhammed Furkan
Oral, Zeynep Feyza Yilmaz
Sallan, Selen
Kaban, Guzin
Kaya, Mukerrem
JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2023, 119
[48] Effects of Disodium Dihydrogen Pyrophosphate and Sodium Tripolyphosphate on the Microbiological Quality and Enterobacteriaceae Species During Fermentation Period of Turkish Fermented Dry Sausage (Sucuk)
Ardic, Mustafa
Guner, Ahmet
Telli, Nihat
JOURNAL OF ANIMAL AND VETERINARY ADVANCES, 2012, 11 (11): : 1805 - 1811
[49] The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage
Marco, Aurora
Navarro, Jose Luis
Flores, Monica
MEAT SCIENCE, 2006, 73 (04) : 660 - 673
[50] Effect of bacteriocinogenic starter cultures on the growth of Listeria monocytogenes in Turkish fermented sausage (sucuk)
Erol, I
Çelik, TH
Sireli, UT
Özdemir, H
TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, 1999, 23 : 793 - 802

← 1 2 3 4 5 →