Microbiological Characteristics of Turkish Semi-Dry Fermented Sausage During Processing Stages and Storage

Basit Öğe Kaydı
dc.contributor.authorGurbuz, Umit
dc.contributor.authorArdic, Mustafa
dc.contributor.authorCalim, Hilal Duygu
dc.date.accessioned2020-03-26T17:39:15Z
dc.date.available2020-03-26T17:39:15Z
dc.date.issued2009
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThis study was aimed to determine microbiological changes in various periods (raw material, after mixing, after stuffing, after heat application and in 10 days of storage) of Turkish semi-dry fermented sausage produced in a meat products plant located in Konya, Turkey. Coliforms, Enterobacteriaceae, yeasts-moulds counts of sausages stuffed into both natural and collagen casing decreased (p<0.001) after heat application and Staphylococcus-Micrococcus at the end of storage (p<0.01, p<0.05). On the other hand, significant increase (p<0.01, p<0.05) in lactic acid bacteria counts at the end of storage were found. In order to prolong the shelf life and to improve the microbiological quality of semi-dry fermented sausage, lower initial microbial levels of meat and other ingredients, effective heat treatment during heat application, careful handling of sausage and maintenance of appropriate chill temperature during storage are necessary.en_US
dc.identifier.endpage682en_US
dc.identifier.issn1680-5593en_US
dc.identifier.issn1993-601Xen_US
dc.identifier.issue4en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage677en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/23678
dc.identifier.volume8en_US
dc.identifier.wosWOS:000265888900014en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherMEDWELL ONLINEen_US
dc.relation.ispartofJOURNAL OF ANIMAL AND VETERINARY ADVANCESen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectSausageen_US
dc.subjectsemi-dry fermented sausageen_US
dc.subjectprocessingen_US
dc.subjectmicrobiological characteristicsen_US
dc.titleMicrobiological Characteristics of Turkish Semi-Dry Fermented Sausage During Processing Stages and Storageen_US
dc.typeArticleen_US

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