Denktas S.Yalcin S.Kayaardi S.Sevik R.2024-07-222024-07-22202103088146http://akademikarsiv.cbu.edu.tr:4000/handle/123456789/13226The 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. © 2021EnglishCold TemperatureColorCookingFermented Foods and BeveragesFood QualityFood StorageLactobacillusMeat ProductsTime FactorsColorCookingEnergy storageFood storageLactic acidMeatsNitratespHnitratenitritethiobarbituric acidChemical qualityColor qualityCooking processL. plantarumMicrobiological qualityProcess timeStarter culturesStorage timeSucuk donerThiobarbituric acidacidityaerobic bacteriumanalysis of varianceArticlebacterium culturebacterium isolationbeefchemical analysischemical compositioncookingEnterobacteriaceaefermented productfermented sucuk doner kebabfood colorfood storageheat treatmentlactic acid bacteriumLactobacillus curvatusLactobacillus sakeimesophyllMicrococcusmoldnonhumanpH measurementStaphylococcus xylosusyeastcoldcolorfood qualityLactobacillusmeatmetabolismmicrobiologytime factorFermentationEffect of starter culture type, cooking process and storage time at −18 °C on chemical, color and microbiological qualities of fermented sucuk doner kebabArticle10.1016/j.foodchem.2021.129549