| Title: | Microbiological properties and volatile compounds of salted-dried goose |
| Author(s): | Kaban G; Kizilkaya P; Borekci BS; Hazar FY; Kabil E; Kaya M; |
| Address: | "Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey. Department of Food Technology, Ardahan Vocational School of Technical Sciences, Ardahan University, Ardahan 75002, Turkey. Department of Food Engineering, Faculty of Engineering, Ardahan University, Ardahan 75002, Turkey. Department of Food Engineering, Faculty of Engineering and Architecture, Kastamonu University, Kastamonu 37150, Turkey. Department of Food Processing, Armutlu Vocational School, Yalova University, Yalova 77500, Turkey. Department of Food Engineering, Faculty of Agriculture, Ataturk University, Erzurum 25240, Turkey. Electronic address: mkaya@atauni.edu.tr" |
| DOI: | 10.1016/j.psj.2019.11.057 |
| ISSN/ISBN: | 1525-3171 (Electronic) 0032-5791 (Print) 0032-5791 (Linking) |
| Abstract: | "Salted-dried goose is a traditional Turkish product with specific flavor that is produced by dry salting, post-salting, and subsequently air-drying of the goose carcass. In this study, the leg and breast parts of salted-dried goose carcasses were analyzed in terms of microbiological properties and volatile compounds. Lactic acid bacteria and Micrococcus-Staphylococcus bacteria constituted a significant part of microbiota in both leg and breast samples. The Enterobacteriaceae count was below the detectable level (<2 log cfu g(-1)) in 60% of the leg samples and in 47% of the breast samples. The yeast-mold count was less than 5 log cfu g(-1) in 80% of both leg and breast samples. Many volatile compounds belonging to different chemical groups, including aldehydes, aliphatic and aromatic hydrocarbons, esters, alcohols, terpenes, ketones, sulfur compounds, and furans, were identified from samples. The breast samples showed a higher mean amount of hexanal than the leg samples. No significant difference was found between the breast and leg samples in terms of ketones and sulfur compounds. It was also determined that a considerable part of volatile compounds is formed by lipid oxidation" |
| Keywords: | Animals Desiccation *Food Handling/methods Geese Meat/*analysis/*microbiology Salts Turkey Volatile Organic Compounds/*analysis Enterobacteriaceae goose meat hexanal lactic acid bacteria volatile compound; |
| Notes: | "MedlineKaban, G Kizilkaya, P Borekci, B Sayin Hazar, F Y Kabil, E Kaya, M eng England 2020/04/04 Poult Sci. 2020 Apr; 99(4):2293-2299. doi: 10.1016/j.psj.2019.11.057. Epub 2020 Feb 27" |
