Effects of different internal temperature applications on quality properties of heat treated sucuk during production
Yazarlar (5)
Ümran Armutcu
Atatürk Üniversitesi, Türkiye
Atatürk Üniversitesi, Türkiye
Dr. Öğr. Üyesi Fatma Yağmur HAZAR SUNCAK Kastamonu Üniversitesi, Türkiye
Doç. Dr. Zeynep Feyza Yılmaz Oral Atatürk Üniversitesi, Türkiye
Prof. Dr. Güzin Kaban Atatürk Üniversitesi, Türkiye
Prof. Dr. Mükerrem Kaya Atatürk Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Journal of Food Processing and Preservation | ||
| Dergi ISSN | 0145-8892 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2020 |
| Kabul Tarihi | 10-03-2020 | Yayınlanma Tarihi | 24-03-2020 |
| Cilt / Sayı / Sayfa | 44 / 6 / 14455–14455 | DOI | 10.1111/jfpp.14455 |
| Makale Linki | https://www.webofscience.com/wos/woscc/summary/15079894-dbf5-4894-aab3-efba579344c3-a85dcb1c/relevance/1 | ||
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| Özet |
| This study was carried out to determine the effects of different internal temperature (60°C and 68°C) applications on physicochemical and microbiological properties of heat‐treated sucuk as well as on volatile compounds and textural properties. Pediococcus acidilactici S147 strain was used as starter culture. Samples taken during the production stages was analyzed. Analysis of volatile compound profile and instrumental texture properties were carried out in the final product. The production stage factor had a significant effect on of pH, aw, TBARS, lactic acid bacteria, a* and b* values at p < .01 level. This factor also had an effect on L* value at p < .05 level. Lactic acid bacteria count and pH value have also been affected from internal temperature application. In contrast, different internal temperature applications did not have very significant effects on volatile compound profile (except acetic acid). About 68°C … |
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BM Sürdürülebilir Kalkınma Amaçları
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| Scopus | 14 |
| Google Scholar | 24 |