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Journals / Turkish Journal of Veterinary and Animal Sciences / 1998 / Cilt: 22 - Sayı: 5

Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination

Bülent NAZLI
Pages
393–398
Publication Date
1998-05-01
DOI
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Results showed that best quality specifications for Turkish fermented sausage are obtained on 6th and 9th days of ripening period.

📌 3 Key Takeaways

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Objective & Hypothesis:This study is realized in the aim of investigate the starter culture use effect on the ripening of Turkish fermented sau-sage.
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Key Findings & Data:Organoleptic, physico-chemical and microbiological analyses were carried out on the Ist, 3rd, 6th, 9th, 12th and 15th days of ripening period.
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Conclusion & Impact:Results showed that best quality specifications for Turkish fermented sausage are obtained on 6th and 9th days of ripening period.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Fermented sausage · ripening · maturation

Abstract

This study is realized in the aim of investigate the starter culture use effect on the ripening of Turkish fermented sau-sage. The starter culture combination obtained from Turkish fermented sausage microflora included Staphylococcus carnosus and Lactobacillus plantarum strains. Organoleptic, physico-chemical and microbiological analyses were carried out on the Ist, 3rd, 6th, 9th, 12th and 15th days of ripening period. Results showed that best quality specifications for Turkish fermented sausage are obtained on 6th and 9th days of ripening period.

Özet

This study is realized in the aim of investigate the starter culture use effect on the ripening of Turkish fermented sau-sage. The starter culture combination obtained from Turkish fermented sausage microflora included Staphylococcus carnosus and Lactobacillus plantarum strains. Organoleptic, physico-chemical and microbiological analyses were carried out on the Ist, 3rd, 6th, 9th, 12th and 15th days of ripening period. Results showed that best quality specifications for Turkish fermented sausage are obtained on 6th and 9th days of ripening period.

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Cite This Article

NAZLI, B. (1998). Researches on the Ripening of Turkish Fermented Sausage Using a Local Starter Culture Combination. Turkish Journal of Veterinary and Animal Sciences, Cilt: 22 - Sayı: 5, 393–398. https://ajindex.com/articles/724349

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