Optimization of compositional and structural properties in probiotic sausage production

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dc.contributor.authorBağdatli A.
dc.contributor.authorKundakci A.
dc.date.accessioned2024-07-22T08:12:04Z
dc.date.available2024-07-22T08:12:04Z
dc.date.issued2016
dc.description.abstractIn this study, the effects of different fat levels and different particle sizes on compositional and structural characteristics of probiotic fermented sausage were investigated. In order to obtain probiotic character, Lactobacillus casei CRL431 was added. The physicochemical, microbiological and sensory analysis were done. The effect of fat level x mincer hole diameter interaction on hardness values were statistically significant (p < 0.005). At the end of the fermentation-ripening period, L.casei CRL-431 count has reached to sufficient microbial count (106 cfu/g of probiotic bacteria) to demonstrate the character of probiotic food. A significant positive correlation was found between L.casei CRL431 count and surface appearance, texture and overall acceptability scores (r = 0.60, 0.52, 0.53). The values of TBARS number of probiotic sucuk samples increased during fermentation-ripening. A significant correlation between taste-aroma scores and fat level was detected (r = −0.61,p = 0.0008). Consiquently, the best sensorial quality was determined in L3 samples and the worst sensorial quality was determined in H8 samples. © 2015, Association of Food Scientists & Technologists (India).
dc.identifier.DOI-ID10.1007/s13197-015-2098-3
dc.identifier.issn00221155
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/15892
dc.language.isoEnglish
dc.publisherSpringer India
dc.rightsAll Open Access; Green Open Access
dc.subjectFermentation
dc.subjectSensory analysis
dc.subjectFat levels
dc.subjectFermented sausages
dc.subjectHole diameter
dc.subjectL. casei CRL 431
dc.subjectProbiotics
dc.subjectSucuk
dc.subjectMeats
dc.titleOptimization of compositional and structural properties in probiotic sausage production
dc.typeArticle

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