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Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities

Yıl 2021, Cilt: 38 Sayı: 3, 329 - 336, 15.09.2021
https://doi.org/10.12714/egejfas.38.3.09

Öz



In this study frozen-thawed rainbow trout (Onchorhynchus mykiss) and seabass (Dicentrarchus labrax) fillets were used for preparing of dry fermented fish sausages. The total mesophilic aerob bacteria (TMAB), total psychrophilic aerob bacteria (TPAB), yeast–mould (YM), lactic acid bacteria (LB), Enterobactericeae (EB), Staphylococcus aureus (SA) changes of these dry fermented sausages were examined in the refrigerated storage at 6-8˚C. At the end of the storage period of 90 days, the results of the TMAB, TPAB, YM, LB, EB and SA counts of dry fermented seabass sausages were determined as 6.25, 7.01, 3.61, 5.31, <1.0 ve <1.0 log cfu/g, while, TMAB, TPAB, YM, LB, EB and SA counts of dry fermented trout sausages were found as 6.57, 7.20, 4.44, 5.14, <1.0 ve <1.0 log cfu/g, respectively. In this study both fermented fish sausages were determined as too much dried and exceeded the microbiological limit of TMAB at the end of the storage period of 90 days in the refrigerator. However, fermented seabass sausage reached the maximum level of YM count on the 10 th day of storage, whereas fermented trout sausage reached this level on the 30 th day of storage. Therefore, it is suggested that they should be packaged in vacuum packaging because of preventing too much drying and the growth of undesirable moulds. Additionally, the identification of microorganisms in fermented fish sausages would also be advised to determine desirable and undesirable microorganisms. Dry fermented fish sausage would be an alternative product to traditional dry fermented meat sausage in Turkey because of the health benefits of fish. 


Destekleyen Kurum

Ege University Scientific Research Projects Coordination Unit

Proje Numarası

10-SÜF-014

Kaynakça

  • Adab, S.E., Zaghbib, I. Tekiki, A. & Hassouna, M. (2018). Shelf-life determination of dry fermented poultry mest sausage using Arrhenius model. International Journal of Advanced Engineering and Management Research, 3(2), 85-94.
  • Adab, S.E., Wadda, W.B., Tekiki, A., Moussa, O.B., Boulares, M., Sadok, S. & Hossouna, M. (2020). Effect of mixed starter cultures on biogenic amine formation during the ripening of Tunisian dry fermented camel meat sausage. Italian Journal of Food Science, 32(2), 321-336. DOI: 10.14674/IJFS-1733
  • Aksu, M.I. & Kaya, M. (2004). Effect of usage Urtica dioica, L. on microbiological properties of sucuk, A Turkish dry-fermented Sausages. Food Control, 15, 591-595. DOI: 10.1016/j.foodcont.2003.09.006
  • Apaydın, G., Ceylan, Z.G., Kaya, M. (2009). The behaviour of E.coli O:157:H7 in sucuk. Journal of Food Processing and Preservation, 33, 827-836. DOI:10.1111/j.1745-4549.2008.00362.x
  • Arslan, A., Dincoglu, A.H. & Gönülalan, Z. (2001). Gümüş balığından fermente sucuk üretimi üzerine deneysel çalışmalar. Kafkas Üniversitesi Veterinerlik Fakültesi Dergisi, 7, 47-54.
  • Arslan, B. & Soyer, A. (2018). Effect of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages. Meat Science, 145, 107-113. DOI:10.1016/j.meatsci.2018.06.012
  • Atik, A. (2013). Keçi etlerinin sucuk üretiminde değerlendirilmesi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Yüksek lisans tezi. 85 sf.
  • Berik, N. & Kahraman, D. (2010). Determination of sensory and nutrient composition at mullet fish sausages. Kafkas Univ. Vet. Fak. Derg., 16 (Supl-A):S59-S63. DOI: 10.9775/kvfd.2009.1376
  • Bou, R., Cofrades, S. & Jimenez-Colmenero, F. (2017). Chapter 10: Fermented meat sausages. Fermented Foods in Health and Disease Prevention. 203-235. DOI: 10.1016/B978-0-12-802309-9.00010-8
  • Bozkurt, H. & Erkmen, O. (2002). Effects of starter cultures and additives on the quality of Turkish style (sausages). Meat Science, 61, 149-156. DOI:10.1016/s0309-1740(01)00176-0
  • Bozkurt, H. & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science, 73, 344- 350. DOI:10.1016/j.meatsci.2006.01.001
  • Bozkurt, H. & Erkmen, O. (2007). Effects of some commercial additives on the quality of sucuk (Turkish dry fermentented sausages). Food Chemistry, 101,1465-1473. DOI: 10.1016/j.foodchem.2006.04.002
  • Con, A.H. & Gökalp, H.Y. (2000). Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. Meat Science, 55, 1, 89-96. DOI: 10.1016/S0309-1740(99)00129-1
  • Cruxen, C.E.S., Funck, G. D., Haubert, L., Dannenberg, G.S., Marques, J.L., Chaves, F.C., Silva, W.P. & Fiorentini, A.M. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects and emerging Technologies. Food Research International, 122, 371-382. DOI:10.1016/j.foodres.2019.04.018
  • Cunha, L.C.M., Monteiro, M.L.G., Lorenzo, J.M., Munecato, M.E.S., Muchenje, V., Carvalho, F.A.L. & Conte Junior, C.A. (2018). Natural antioxidants in processing and storage stabilility of sheep and goat meat products. Food Research International, 111, 379-390. DOI: 10.1016/j.foodres.2018.05.041
  • Çoban, Ö.E. (2020). Production of fresh fish sausages containing natural preservatives (Laurus nobilis L.) it’s nutritional composition and oxidative stability. Progress in Nutrition, 22 (2), 501-506. DOI:10.23751/pn.v22i2.8912
  • DeMan, J.C., Rogosa, M. & Sharpe, M.E. (1960). A Medium for cultivation of Lactobacilli, Journal of Applied Bacteriology, 23,130-135. DOI:10.1111/j.1365-2672.1960.tb00188.x
  • Dinçer, M.T., Çaklı, Ş. & Kılınç, B. (2007a). Fish sausages preparation from rainbow trout (Onchorhyncus mykiss) and quality changes during the refrigerator storage. 37 th WEFTA Meeting, Lizbon, Portekiz, October 24, 2007, p.64.
  • Dinçer, M.T., Çaklı, Ş. & Kılınç, B. (2007b). Mezgit (Pollachius virens) filetolarından balık sosis üretimi ve soğuk muhafazada kimyasal ve mikrobiyal kalite kontrolü, 14. Ulusal Su Ürünleri Sempozyumu, 04 Eylül 2007, Muğla, Türkiye. sf.190.
  • Dinçer, M.T. & Çaklı, Ş. (2015). Textural acceptability of prepared fish sausages by controlling textural indicators. Turkish Journal of Veterinary and Animal Sciences, 39, 364-368. DOI:10.3906/vet-1307-38
  • Dinçer, M.T., Yılmaz, E.B.Ş. & Çaklı, Ş. (2017). Determination of quality changes of fish sausage produced from saithe ( Pollachius virens L., 1758) during cold storage. Ege Journal of Fisheries & Aquatic Sciences, 34(4), 391-399. DOI:10.12714/egejfas.2017.34.4.05
  • Ekici, L., Ozturk, I., Kahraman, S. & Calıskan, O. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausages. LWT-Food Science and Technology, 62, 718-726. DOI:10.1016/j.lwt.2014.12.025
  • Ekici, K. & Omer, A.K. (2018). The Determination of some biogenic amines in Turkish fermented sausages Consumed in Van, Toxicology Reports, 5, 639-643. DOI:10.1016/j.toxrep.2018.05.008
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  • Gamgam, H. & Altunkaynak, B. (2017). Parametrik Olmayan Yöntemler, 6. Baskı, Seçkin Yayıncılık.
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Yıl 2021, Cilt: 38 Sayı: 3, 329 - 336, 15.09.2021
https://doi.org/10.12714/egejfas.38.3.09

Öz

Proje Numarası

10-SÜF-014

Kaynakça

  • Adab, S.E., Zaghbib, I. Tekiki, A. & Hassouna, M. (2018). Shelf-life determination of dry fermented poultry mest sausage using Arrhenius model. International Journal of Advanced Engineering and Management Research, 3(2), 85-94.
  • Adab, S.E., Wadda, W.B., Tekiki, A., Moussa, O.B., Boulares, M., Sadok, S. & Hossouna, M. (2020). Effect of mixed starter cultures on biogenic amine formation during the ripening of Tunisian dry fermented camel meat sausage. Italian Journal of Food Science, 32(2), 321-336. DOI: 10.14674/IJFS-1733
  • Aksu, M.I. & Kaya, M. (2004). Effect of usage Urtica dioica, L. on microbiological properties of sucuk, A Turkish dry-fermented Sausages. Food Control, 15, 591-595. DOI: 10.1016/j.foodcont.2003.09.006
  • Apaydın, G., Ceylan, Z.G., Kaya, M. (2009). The behaviour of E.coli O:157:H7 in sucuk. Journal of Food Processing and Preservation, 33, 827-836. DOI:10.1111/j.1745-4549.2008.00362.x
  • Arslan, A., Dincoglu, A.H. & Gönülalan, Z. (2001). Gümüş balığından fermente sucuk üretimi üzerine deneysel çalışmalar. Kafkas Üniversitesi Veterinerlik Fakültesi Dergisi, 7, 47-54.
  • Arslan, B. & Soyer, A. (2018). Effect of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages. Meat Science, 145, 107-113. DOI:10.1016/j.meatsci.2018.06.012
  • Atik, A. (2013). Keçi etlerinin sucuk üretiminde değerlendirilmesi. Pamukkale Üniversitesi Fen Bilimleri Enstitüsü Yüksek lisans tezi. 85 sf.
  • Berik, N. & Kahraman, D. (2010). Determination of sensory and nutrient composition at mullet fish sausages. Kafkas Univ. Vet. Fak. Derg., 16 (Supl-A):S59-S63. DOI: 10.9775/kvfd.2009.1376
  • Bou, R., Cofrades, S. & Jimenez-Colmenero, F. (2017). Chapter 10: Fermented meat sausages. Fermented Foods in Health and Disease Prevention. 203-235. DOI: 10.1016/B978-0-12-802309-9.00010-8
  • Bozkurt, H. & Erkmen, O. (2002). Effects of starter cultures and additives on the quality of Turkish style (sausages). Meat Science, 61, 149-156. DOI:10.1016/s0309-1740(01)00176-0
  • Bozkurt, H. & Bayram, M. (2006). Colour and textural attributes of sucuk during ripening. Meat Science, 73, 344- 350. DOI:10.1016/j.meatsci.2006.01.001
  • Bozkurt, H. & Erkmen, O. (2007). Effects of some commercial additives on the quality of sucuk (Turkish dry fermentented sausages). Food Chemistry, 101,1465-1473. DOI: 10.1016/j.foodchem.2006.04.002
  • Con, A.H. & Gökalp, H.Y. (2000). Production of bacteriocin-like metabolites by lactic acid cultures isolated from sucuk samples. Meat Science, 55, 1, 89-96. DOI: 10.1016/S0309-1740(99)00129-1
  • Cruxen, C.E.S., Funck, G. D., Haubert, L., Dannenberg, G.S., Marques, J.L., Chaves, F.C., Silva, W.P. & Fiorentini, A.M. (2019). Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects and emerging Technologies. Food Research International, 122, 371-382. DOI:10.1016/j.foodres.2019.04.018
  • Cunha, L.C.M., Monteiro, M.L.G., Lorenzo, J.M., Munecato, M.E.S., Muchenje, V., Carvalho, F.A.L. & Conte Junior, C.A. (2018). Natural antioxidants in processing and storage stabilility of sheep and goat meat products. Food Research International, 111, 379-390. DOI: 10.1016/j.foodres.2018.05.041
  • Çoban, Ö.E. (2020). Production of fresh fish sausages containing natural preservatives (Laurus nobilis L.) it’s nutritional composition and oxidative stability. Progress in Nutrition, 22 (2), 501-506. DOI:10.23751/pn.v22i2.8912
  • DeMan, J.C., Rogosa, M. & Sharpe, M.E. (1960). A Medium for cultivation of Lactobacilli, Journal of Applied Bacteriology, 23,130-135. DOI:10.1111/j.1365-2672.1960.tb00188.x
  • Dinçer, M.T., Çaklı, Ş. & Kılınç, B. (2007a). Fish sausages preparation from rainbow trout (Onchorhyncus mykiss) and quality changes during the refrigerator storage. 37 th WEFTA Meeting, Lizbon, Portekiz, October 24, 2007, p.64.
  • Dinçer, M.T., Çaklı, Ş. & Kılınç, B. (2007b). Mezgit (Pollachius virens) filetolarından balık sosis üretimi ve soğuk muhafazada kimyasal ve mikrobiyal kalite kontrolü, 14. Ulusal Su Ürünleri Sempozyumu, 04 Eylül 2007, Muğla, Türkiye. sf.190.
  • Dinçer, M.T. & Çaklı, Ş. (2015). Textural acceptability of prepared fish sausages by controlling textural indicators. Turkish Journal of Veterinary and Animal Sciences, 39, 364-368. DOI:10.3906/vet-1307-38
  • Dinçer, M.T., Yılmaz, E.B.Ş. & Çaklı, Ş. (2017). Determination of quality changes of fish sausage produced from saithe ( Pollachius virens L., 1758) during cold storage. Ege Journal of Fisheries & Aquatic Sciences, 34(4), 391-399. DOI:10.12714/egejfas.2017.34.4.05
  • Ekici, L., Ozturk, I., Kahraman, S. & Calıskan, O. (2015). Effects of black carrot concentrate on some physicochemical, textural, bioactive, aroma and sensory properties of sucuk, a traditional Turkish dry-fermented sausages. LWT-Food Science and Technology, 62, 718-726. DOI:10.1016/j.lwt.2014.12.025
  • Ekici, K. & Omer, A.K. (2018). The Determination of some biogenic amines in Turkish fermented sausages Consumed in Van, Toxicology Reports, 5, 639-643. DOI:10.1016/j.toxrep.2018.05.008
  • Ercoşkun, H. (2006). Effects of fermentation time on some quality characteristics of heat processed sucuks. PhD. Dissertation. Graduate School of Natural and Applied Science. Ankara University, Ankara.
  • Eren, F. (2011). Gökkuşağı alabalığı (Onchorhyncus mykiss W., 1792)’ndan jambon yapımı ve raf ömrünün belirlenmesi. Süleyman Demirel Üniversitesi Fen Bilimleri Enstitüsü Su Ürünleri Avlama ve İşleme Teknolojisi ABD. Yüksek lisans Tezi, 59s.
  • Erkmen, O. & Bozkurt, H. (2004). Quality characteristics of retailed sucuk (Turkish dry-fermented sausage). Food Technology and Biotechnology, 42, 63-69.
  • Fernandez, M., Ordonez, J.A., Bruna, J.M., Herranz, B. & Hoz, L. (2000). Accelerated ripening of dry fermented sausages. Trends in Food Science & Technology, 11, 201-209. DOI:10.1016/S0924-2244(00)00077-7
  • Gamgam, H. & Altunkaynak, B. (2017). Parametrik Olmayan Yöntemler, 6. Baskı, Seçkin Yayıncılık.
  • Gonzalez-Mohino, A., Perez-Palacios, T., Antequera, T., Ruiz-Carrascal, J., Olegario, L.S., Grassi, S. (2020). Monitoring the processing of dry-fermented sausages with a portable NIRS device. Foods, 9, 1294. DOI:10.3390/foods9091294
  • Harrigan, W.F. & McCance, M.E (1976). Laboratory Methods in Food Dairy Microbiology. London. Academic Press Inc.
  • Haouet, M.N., Altissimi, M.S., Mercuri, M.L., Baldassarri, C., Osimani, A., Clementi, F. & Ortenzi, R. (2017). Evaluation of the safety of Milano-type dry fermented sausages produced by a fast drying technology. Italian Journal of Food Science, 29(3), 550-558.
  • Holck, A., Axelsson, L., McLeod, A., Rode, T.M. & Heir, E. (2017). Health and safety considerations of fermented sausages. Journal of Food Quality. Article ID 9753894, 25 pages. DOI: 10.1155/2017/9753894
  • ICMSF (1983). Metodos, recomendados para el analisis microbiologico en alimentos, In: Microorganismos de los almentos. I. Tecnicas de analisis microbiologicos, 2da, Ed. Acribia, Zaragoza, Espana, 105-280.
  • Incze, K. (1998). Dry fermented sausages, Meat Science, 49, Supplement 1, S169-S177. DOI:10.1016/S0309-1740(98)90046-8
  • Kaya, M. & Gökalp, H.Y. (2004). The Behavior of Listeria monocytogenes in sucuks produced with diffrent lactic starter cultures. Turkish Journal of Veterinary and Animal Sciences, 28, 1113-1120.
  • Kaban, G. & Kaya, M. (2006). Effect of Starter Culture on Growth of S. aureus in Sucuk. 2006. Food Control, 17, 797-801. DOI:10.1016/j.foodcont.2005.05.003
  • Kaban, G. & Kaya, M. (2009). Effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry-fermented sausage ‘’sucuk’’. Journal of Food Science, 74, 58-63. DOI:10.1111/j.1750-3841.2008.01014.x
  • Kara, R., Akkaya, L., Gok, V., Gürler, Z. & Müdüroğlu, R. (2012). Farklı oranlarda manda eti kullanılarak üretilen sucukların olgunlaşma ve depolama aşamalarındaki bazı özelliklerinin araştırılması. Kocatepe Veterinary Journal, 5, 13-19.
  • Khem, S., Young, O.A., Robetson, J. & Brooks, J.D. (2013). Development of model fermented fish sausages from marine species: a pilot physicochemical study. Food and Nutritional Sciences, 4 (12), 1229-1238. DOI:10.4236/fns.2013.412157
  • Kılınç, B.(2003). Balık sos teknolojisi. E.Ü. Journal of Fisheries & Aquatic Sciences, 20(1-2), 263-272.
  • Kılınç, B. (2004). Laktik asit fermentasyonu ile üretilen fermente su ürünleri. E.Ü. Journal of Fisheries & Aquatic Sciences, 3(4), 371-374.
  • Kılınç, B., Cakli, S., Tolasa, S. & Dinçer, M.T. (2006). Chemical, microbiological and sensory changes associated with fish sauce processing. European Food Research and Technology, 222, 604-613. DOI:10.1007/s00217-005-0198-4
  • Kılınç, B. & Sürengil, G. (2016). Microbiological changes in whiting (Merlangus merlangus Linneaus, 1758) fillets during short-term cold storage and a traditional ‘pastrami-like’ treatment. Journal of Applied Ichtyology, 32, 3, 548-551. DOI: 10.1111/jai.13043.
  • Lonergan, S.M., Topel, D.G. & Marple, D.N. (2019). Chapter 14: Sausage processing and production. The Science of Animal Growth and Meat Technology (Second Edition). 229-253. DOI: 10.1016/B978-0-12-815277-5.00014-7
  • Lücke, F.K. (1985). Fermented sausages. In: Wood B.J.B. (Ed.), Microbiology of Fermented Foods. Elsevier Applied Science, New York.
  • Merck (1998). Gıda Mikrobiyolojisi, Orkim Kimyevi Maddeler Tic. Ltd. Şti. 168 s.
  • Mossel, D.A. & Moreno, G.B. (1985). Microbiologia de Alimentos, Acribia. Zaragoza. Espana, 214-272.
  • Nordvi, B., Egelandsdal, B., Langsrud, Q., Ofstad, R. & Slinde, E. (2007). Development of a novel, fermented and dried saithe and salmon product. Innovative Food Science & Emerging Technologies, 8, 163-171. DOI:10.1016/j.ifset.2006.09.002
  • Ordonez, J.A., Hierro, E.M., Bruna, J.M. & Hoz, L. (2010). Changes in the components of dry-fermented sausages during ripening. Critical Reviews in Food Science and Nutrition, 39, 329-367. DOI:10.1080/10408699991279204
  • Öksüztepe, G., Güran, H.Ş., İncili, G.K. & Gül, S.B. (2011). Elazığ’da tüketime sunulan fermente sucukların mikrobiyolojik ve kimyasal kalitesi. Fırat Üniversitesi Sağlık Bilimleri Veterinerlik Dergisi, 25(3), 107-114.
  • Özpolat, E. (2012). Bazı tatlı su balıklarından iki farklı tütsüleme yöntemiyle üretilen sosislerin raf ömrünün belirlenmesi. Fırat Üniversitesi Fen Bilimleri Enstitüsü Su Ürünleri Avlama ve İşleme Teknolojisi ABD. Doktora Tezi, 129s.
  • Papamanoli, E., Tzanetakis, N., Litopoulou-Tzanetaki, E. & Kotzekidou, P. (2003). Characterization of lactic acid bacteria isolated from a Greek dry fermented sausage in respect of their technological and probiotic properties. Meat Science, 65, 859-867. DOI:10.1016/S0309-1740(02)00292-9
  • Papavergou, E.J. (2011). Biogenic amine levels in dry fermented sausages produced and sold in Greece. Procedia Food Science, 1, 1126-1131. DOI:10.1016/j.profoo.2011.09.168
  • Rantsiou, K. & Cocolin, L. (2006). New developments in the study of the microbiota of naturally fermented sausages as determined by molecular methods: A review. International Journal of Food Microbiology, 108, 255-267. DOI:10.1016/j.ijfoodmicro.2005.11.013
  • Scetar, M., Kovacic, E., Kurek, M. & Galic, K. (2013). Shelf life of packaged sliced dry fermented sausage under different temperature. Meat Science, 93, 802-809. DOI:10.1016/j.meatsci.2012.11.051
  • Sidira, M., Mitropoulou, G., Glanis, A., Kanellaki, M. & Kourkoutas, Y. (2019). Effect of sugar content on quality characteristics and shelf-life of probiotic dry-fermented sausages produced by free or immobilized Lactobacillus casei ATCC 393. Foods, 8, 219. DOI:10.3390/foods8060219
  • Stollewerk, K., Jofre, A., Comaposada, J., Arnau, J. & Garriga, M. (2014). Food safety and microbiological quality aspects of QDS process and high pressure treatment of fermented fish sausages. Food Control, 38, 130-135. DOI:10.1016/j.foodcont.2013.10.009
  • Sun, Q., Zhao, X., Chen, H., Zhang, C. & Kong, B. (2018). Impact of spice extract on the formation of bigenic amines and the physicochemical, microbiological and sensory quality of dry sausage. Food Control, 92, 190-200. DOI:10.1016/j.foodcont.2018.05.002
  • Suzzi, G. & Gardini, F. (2003). Biogenic amines in dry fermented sausages: A review. International Journal of Food Microbiology, 88, 41-54. DOI:10.1016/S0168-1605(03)00080-1
  • TSE. (2002). Turkish Standard Enstitute. Turkish sucuk. Turkish standard. TS1070, ICS 67.120.10. Ankara.
  • Ünlütürk, A. & Turantaş, F. (2003). Gıda Mikrobiyolojisi. META Basım Matbaacılık Hizmetleri, ISBN: 975-483-383-4.
  • Vanderzant, C. & Splittstoesser, D.F. (1992). Compendium of Methods for the Microbiological Examination of Foods. 3rd Edition, American Public Health Association, Washington DC, 423-431.
  • Vignolo, G., Fontana, C. & Fadda, S. (2010). Semidry and dry fermented sausages. Chapter 22 Handbook of Meat Processing.
  • Wang, W., Xia, W., Gao, P., Xu, Y.& Jiang, Q.(2017). Proteolysis during fermentation of Suanya as a traditional fermented fish product of China. International Journal of Food Properties, 20:sup1, S166-S176. DOI:10.1080/10942912.2017.1293089
  • Yaman, A., Gökalp, H.Y. & Con, A.H. (1998). Some characteristics of lactic acid bacteria present in commercial sucuk samples. Meat Science, 49, 387-397. DOI:10.1016/S0309-1740(98)00004-7
  • Yılmaz, D.K. & Berik, N.(2013). Quality determination of experimental sausage production from shark meat. Marine Science and Technology Bulletin, 2(2), 1-4.
  • Yoo, S.A., Park, S.E., Seo, S.H. & Son, H.S. (2016). Quality characteristics of fermented sausage prepared with soy sauce. Food Science and Biotechnology, 25, 533-539. DOI:10.1007/s10068-016-0074-y
Toplam 67 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Gıda Mühendisliği
Bölüm Makaleler
Yazarlar

Berna Kılınç 0000-0002-4663-5082

Şükran Çaklı 0000-0002-2419-9064

Proje Numarası 10-SÜF-014
Yayımlanma Tarihi 15 Eylül 2021
Gönderilme Tarihi 17 Şubat 2021
Yayımlandığı Sayı Yıl 2021Cilt: 38 Sayı: 3

Kaynak Göster

APA Kılınç, B., & Çaklı, Ş. (2021). Production of dry fermented fish sausages by using different fish species and determination of the microbiological qualities. Ege Journal of Fisheries and Aquatic Sciences, 38(3), 329-336. https://doi.org/10.12714/egejfas.38.3.09