Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage

Dalmis U., SOYER A.

MEAT SCIENCE, cilt.80, sa.2, ss.345-354, 2008 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 80 Sayı: 2
  • Basım Tarihi: 2008
  • Doi Numarası: 10.1016/j.meatsci.2007.12.022
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.345-354
  • Anahtar Kelimeler: Turkish sausage (sucuk), starter culture, proteolysis, traditional method, heat processing method, processing and storage days, DRY-FERMENTED SAUSAGES, MUSCLE MYOFIBRILLAR PROTEINS, SARCOPLASMIC PROTEINS, ENZYME-ACTIVITY, MEAT-PRODUCTS, CATHEPSIN-D, HYDROLYSIS, COMPONENTS, TEMPERATURE, SOLUBILITY
  • Ankara Üniversitesi Adresli: Evet

Özet

Proteolytic changes in Turkish sausages (sucuk) produced by two methods (heat processing and traditional) were determined during processing and storage for 90 days. The sausages were produced with or without starter culture in both methods. A mixture of Staphylococcus xylosus and Pediococcus pentosaceus was used as starter culture for their acidic and proteolytic characteristics.