Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage
Quality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (ΔE*)), total mesophil...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Kafkas University, Faculty of Veterinary Medicine
2017-03-01
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| Series: | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| Subjects: | |
| Online Access: | https://vetdergikafkas.org/pdf.php?id=2029 |
| _version_ | 1797800565074296832 |
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| author | ÖZKAL SG ERCOŞKUN H |
| author_facet | ÖZKAL SG ERCOŞKUN H |
| author_sort | ÖZKAL SG |
| collection | DOAJ |
| description | Quality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances
(TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (ΔE*)), total
mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), total Enterobacteriacea (TE) and Staphylococcus and Micrococcus (SM) counts were
investigated during storage period, and kinetic model estimation for the changes in these quality parameters were performed. After 9 days of
fermentation period, the sucuk samples were stored for 90 days under controlled conditions. Analyses were done at the beginning, 30th, 60th
and 90th days of the storage period. Zero, first and second order kinetic model equations represented successfully the changes in chemical and
colour properties. A linear (first order) kinetic model equation demonstrated the kinetics of microbial changes well in the sucuk samples during
storage period. |
| first_indexed | 2024-03-13T04:37:15Z |
| format | Article |
| id | doaj.art-52cb645c49ff413e9bcdb2dfdd726cdb |
| institution | Directory Open Access Journal |
| issn | 1309-2251 |
| language | English |
| last_indexed | 2024-03-13T04:37:15Z |
| publishDate | 2017-03-01 |
| publisher | Kafkas University, Faculty of Veterinary Medicine |
| record_format | Article |
| series | Kafkas Universitesi Veteriner Fakültesi Dergisi |
| spelling | doaj.art-52cb645c49ff413e9bcdb2dfdd726cdb2023-06-19T06:46:03ZengKafkas University, Faculty of Veterinary MedicineKafkas Universitesi Veteriner Fakültesi Dergisi1309-22512017-03-0123219520010.9775/kvfd.2016.161672029Kinetic modeling of quality aspects of fermented sausage (sucuk) during storageÖZKAL SG0ERCOŞKUN H1Food Engineering Department, Engineering Faculty, Pamukkale University, TR-20070 Kinikli, Denizli - TURKEYFood Engineering Department, Engineering Faculty, Çankırı Karatekin University, TR-18100 Uluyazı, Çankırı - TURKEYQuality characteristics of traditional fermented sausage (sucuk) including pH, free fatty acid (FFA), thiobarbituric acid reactive substances (TBARS), residual nitrite contents, colour values (L*, a*, b*, hue angle (Hue), browning index (BI), chroma and total colour difference (ΔE*)), total mesophilic aerobic bacteria (TMAB), lactic acid bacteria (LAB), total Enterobacteriacea (TE) and Staphylococcus and Micrococcus (SM) counts were investigated during storage period, and kinetic model estimation for the changes in these quality parameters were performed. After 9 days of fermentation period, the sucuk samples were stored for 90 days under controlled conditions. Analyses were done at the beginning, 30th, 60th and 90th days of the storage period. Zero, first and second order kinetic model equations represented successfully the changes in chemical and colour properties. A linear (first order) kinetic model equation demonstrated the kinetics of microbial changes well in the sucuk samples during storage period.https://vetdergikafkas.org/pdf.php?id=2029traditional fermented sausagesucukstoragekinetic modelquality |
| spellingShingle | ÖZKAL SG ERCOŞKUN H Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage Kafkas Universitesi Veteriner Fakültesi Dergisi traditional fermented sausage sucuk storage kinetic model quality |
| title | Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage |
| title_full | Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage |
| title_fullStr | Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage |
| title_full_unstemmed | Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage |
| title_short | Kinetic modeling of quality aspects of fermented sausage (sucuk) during storage |
| title_sort | kinetic modeling of quality aspects of fermented sausage sucuk during storage |
| topic | traditional fermented sausage sucuk storage kinetic model quality |
| url | https://vetdergikafkas.org/pdf.php?id=2029 |
| work_keys_str_mv | AT ozkalsg kineticmodelingofqualityaspectsoffermentedsausagesucukduringstorage AT ercoskunh kineticmodelingofqualityaspectsoffermentedsausagesucukduringstorage |