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EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

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dc.contributor.authorYilmaz, Mustafa Tahsin
dc.contributor.authorToker, Omer Said
dc.contributor.authorTatlisu, Nevruz Berna
dc.contributor.authorArici, Muhammet
dc.contributor.authorDertli, Enes
dc.date.accessioned2026-06-27T13:55:36Z
dc.date.issued2016
dc.description.abstractIn this study, effect of in situ exopolysaccharide (EPS) production on sensory properties of Turkish-type fermented sausage (sucuk) was determined. Sausage mixes were prepared as four groups: (a) Control group, control sausage samples produced without LAB addition, with natural flora, (b) Strain 1 group, sausage samples produced by using Strain 1 (EPS+ Lactobacillus plantarum 162 R strain), (c) Strain 2 group: sausage samples produced by using Strain 2 (EPS+ Leuconostoc mesenteroides N6) and (d) Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18 degrees C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.en
dc.description.sponsorshipYildiz Technical University Scientific Research Projects Coordination Department [2012-07-05-KAP02]
dc.identifier.eissn1304-7191
dc.identifier.endpage267
dc.identifier.issn1304-7205
dc.identifier.issue2
dc.identifier.startpage261
dc.identifier.urihttps://hdl.handle.net/20.500.14981/55795
dc.identifier.volume34
dc.identifier.wos000379848700012
dc.language.isoeng
dc.publisherYILDIZ TECHNICAL UNIV
dc.relation.ispartofSIGMA JOURNAL OF ENGINEERING AND NATURAL SCIENCES-SIGMA MUHENDISLIK VE FEN BILIMLERI DERGISI
dc.subjectSausage
dc.subjectexopolysaccharides
dc.subjectsensory properties
dc.subjectSUCUK
dc.subjectQUALITY
dc.subjectEngineering
dc.titleEFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE
dc.typeArticle
dspace.entity.typePublication
local.import.sourceWOS

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