| Yazarlar |
Güzin Kaban
Atatürk Üniversitesi, Türkiye |
|
Pınar Kızılkaya
Türkiye |
|
Bilge Sayın
Türkiye |
Dr. Öğr. Üyesi Fatma Yağmur HAZAR SUNCAK
Kastamonu Üniversitesi, Türkiye |
|
Emre Kabil
Yalova Üniversitesi, Türkiye |
|
Mükerrem Kaya
Atatürk Üniversitesi, Türkiye |
| Özet |
| Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g-1) in 60% of the leg samples and in 47% of the breast samples. The yeast–mold count was less than 5 log cfu g-1 in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation. |
| Anahtar Kelimeler |
| Enterobacteriaceae | goose meat | hexanal | lactic acid bacteria | volatile compound |
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayımlanan tam makale |
| Dergi Adı | POULTRY SCIENCE |
| Dergi ISSN | 0032-5791 |
| Dergi Tarandığı Indeksler | SCI-Expanded |
| Makale Dili | Türkçe |
| Basım Tarihi | 04-2020 |
| Cilt No | 99 |
| Sayı | 4 |
| Sayfalar | 2293 / 2299 |
| Doi Numarası | 10.1016/j.psj.2019.11.057 |
| Makale Linki | http://dx.doi.org/10.1016/j.psj.2019.11.057 |
| Atıf Sayıları | |
| WoS | 6 |
| SCOPUS | 6 |
