Microbiological properties and volatile compounds of salted-dried goose

KABAN G., Kızılkaya P., Börekçi B. S., Hazar F., Kabil E., KAYA M.

Poultry Science, cilt.99, sa.4, ss.2293-2299, 2020 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 99 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.psj.2019.11.057
  • Dergi Adı: Poultry Science
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, Index Islamicus, MEDLINE, Veterinary Science Database
  • Sayfa Sayıları: ss.2293-2299
  • Anahtar Kelimeler: goose meat, hexanal, volatile compound, Enterobacteriaceae, lactic acid bacteria, DRY-CURED GOOSE, LIPOLYSIS-OXIDATION, MEAT, SEX, IDENTIFICATION, SAUSAGE, QUALITY, TRAITS, SEASON, PORK
  • Atatürk Üniversitesi Adresli: Evet

Özet

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.