| Title: | Sucuk and pastirma: microbiological changes and formation of volatile compounds |
| Address: | "Ataturk University, Faculty of Agriculture, Department of Food Engineering, Erzurum, Turkey. gkaban@atauni.edu.tr" |
| DOI: | 10.1016/j.meatsci.2013.03.021 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "There is an increasing interest in traditional foods in Turkey like other countries. Sucuk, dry-fermented sausage, and pastirma, a type of dry-cured meat product, are traditional Turkish meat products that are widely consumed. Sucuk is air-dried and neither smoked nor ripened by mold. In spite of increasing use of starter culture in production of sucuk in the industry, traditionally produced sucuk is generally preferred by the consumers because of its sensory characteristics. Pastirma is traditionally processed under natural conditions where air temperature and relative humidity depend on climate and weather conditions. Pastirma differs from other raw cured meat products made from whole pieces of meat in terms of manufacturing process, ingredients, microbial properties and flavor. In this study, microbiological changes and formation of volatile compounds in sucuk and pastirma were reviewed" |
| Keywords: | "Animals Cattle Colony Count, Microbial Desiccation Fermentation Food Contamination/*analysis Food Handling/*methods *Food Microbiology Meat Products/*microbiology Taste Temperature Turkey Volatile Organic Compounds/*analysis Lactic acid bacteria Micrococc;" |
| Notes: | "MedlineKaban, Guzin eng Review England 2013/04/24 Meat Sci. 2013 Dec; 95(4):912-8. doi: 10.1016/j.meatsci.2013.03.021. Epub 2013 Mar 26" |
