Effect of starter cultures on several chemical, sensory and textural attributes of turkish fermented sausage

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dc.contributor.authorErgönül B.
dc.contributor.authorKundakçi A.
dc.date.accessioned2024-07-22T08:19:10Z
dc.date.available2024-07-22T08:19:10Z
dc.date.issued2012
dc.description.abstractTwo different probiotic cultures (Lactobacillus casei and Lactobacillus acidophilus) were used in the formulation of dry fermented Turkish sausages. Proximate compositions, TBA values, residue nitrite contents, fatty acid profiles, textural and sensorial scores of sausages were determined. As results of sensorial and statistical analyses, it was concluded that the most preferred sample was the one fermented by using probiotic Lactobacillus casei strains. Also suggestions for further industrial practices were given in the text. © 2012 De Gruyter. All rights reserved.
dc.identifier.DOI-ID10.1515/1556-3758.2248
dc.identifier.issn15563758
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/17560
dc.language.isoEnglish
dc.subjectLactobacillus acidophilus
dc.subjectLactobacillus casei
dc.subjectBacilli
dc.subjectTextures
dc.subjectFatty acid profiles
dc.subjectFermented sausages
dc.subjectIndustrial practices
dc.subjectLactobacillus acidophilus
dc.subjectLactobacillus casei
dc.subjectProbiotic cultures
dc.subjectProbiotic lactobacilli
dc.subjectProbiotics
dc.subjectProximate compositions
dc.subjectStarter cultures
dc.subjectTextural attributes
dc.subjectTurkishs
dc.subjectMeats
dc.titleEffect of starter cultures on several chemical, sensory and textural attributes of turkish fermented sausage
dc.typeArticle

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