Effect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab

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dc.contributor.authorDenktas S.
dc.contributor.authorYalcin S.
dc.contributor.authorKayaardi S.
dc.contributor.authorSevik R.
dc.date.accessioned2024-07-22T08:05:41Z
dc.date.available2024-07-22T08:05:41Z
dc.date.issued2021
dc.description.abstractThe aim of this study was to produce fermented sucuk doner kebab and investigate the effects of starter culture type, heat treatment (82 °C) and storage time (0, 30, 90, 180 days) at −18 °C on pH, total acidity, thiobarbituric acid, residual nitrite-nitrate, color and microbiological quality. In this study, three types of starter cultures were used. These were commercial starter culture, L.sakei + S.xylosus + L.curvatus, isolated starter culture (1), L.sakei + S.xylosus + L.curvatus and isolated starter culture (2), L.sakei + S.xylosus + L.plantarum. There was also control product which contains no starter culture. The major pH decrease was observed in samples containing isolated starter cultures. Cooking and storage caused an increase in pH. Isolated starter culture was more effective than commercial starter culture in reducing residual nitrite-nitrate. Isolated starter cultures caused an increase in L* color values. The highest lactic acid bacteria count was found in sample containing commercial starter culture. Cooking was effective in inhibiting Enterobacteriaceae. © 2021
dc.identifier.DOI-ID10.1016/j.foodchem.2021.129549
dc.identifier.issn03088146
dc.identifier.urihttp://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13226
dc.language.isoEnglish
dc.publisherElsevier Ltd
dc.subjectCold Temperature
dc.subjectColor
dc.subjectCooking
dc.subjectFermented Foods and Beverages
dc.subjectFood Quality
dc.subjectFood Storage
dc.subjectLactobacillus
dc.subjectMeat Products
dc.subjectTime Factors
dc.subjectColor
dc.subjectCooking
dc.subjectEnergy storage
dc.subjectFood storage
dc.subjectLactic acid
dc.subjectMeats
dc.subjectNitrates
dc.subjectpH
dc.subjectnitrate
dc.subjectnitrite
dc.subjectthiobarbituric acid
dc.subjectChemical quality
dc.subjectColor quality
dc.subjectCooking process
dc.subjectL. plantarum
dc.subjectMicrobiological quality
dc.subjectProcess time
dc.subjectStarter cultures
dc.subjectStorage time
dc.subjectSucuk doner
dc.subjectThiobarbituric acid
dc.subjectacidity
dc.subjectaerobic bacterium
dc.subjectanalysis of variance
dc.subjectArticle
dc.subjectbacterium culture
dc.subjectbacterium isolation
dc.subjectbeef
dc.subjectchemical analysis
dc.subjectchemical composition
dc.subjectcooking
dc.subjectEnterobacteriaceae
dc.subjectfermented product
dc.subjectfermented sucuk doner kebab
dc.subjectfood color
dc.subjectfood storage
dc.subjectheat treatment
dc.subjectlactic acid bacterium
dc.subjectLactobacillus curvatus
dc.subjectLactobacillus sakei
dc.subjectmesophyll
dc.subjectMicrococcus
dc.subjectmold
dc.subjectnonhuman
dc.subjectpH measurement
dc.subjectStaphylococcus xylosus
dc.subjectyeast
dc.subjectcold
dc.subjectcolor
dc.subjectfood quality
dc.subjectLactobacillus
dc.subjectmeat
dc.subjectmetabolism
dc.subjectmicrobiology
dc.subjecttime factor
dc.subjectFermentation
dc.titleEffect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebab
dc.typeArticle

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