Sucuk and pastirma: Microbiological changes and formation of volatile compounds

Kaban G.

MEAT SCIENCE, cilt.95, sa.4, ss.912-918, 2013 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 95 Sayı: 4
  • Basım Tarihi: 2013
  • Doi Numarası: 10.1016/j.meatsci.2013.03.021
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.912-918
  • Anahtar Kelimeler: Traditional meat product, Sucuk, Pastirma, Lactic acid bacteria, Micrococcus/Staphylococcus, Volatile compound, DRY-FERMENTED SAUSAGE, LACTIC-ACID BACTERIA, COMMERCIAL STARTER CULTURES, QUALITY CHARACTERISTICS, STAPHYLOCOCCUS-XYLOSUS, FLAVOR COMPOUNDS, CURED HAM, IDENTIFICATION, TEMPERATURES, COMPONENTS
  • Atatürk Üniversitesi Adresli: Evet

Özet

There is an increasing interest in traditional foods in Turkey like other countries. Sucuk, dry-fermented sausage, and pastirma, a type of dry-cured meat product, are traditional Turkish meat products that are widely consumed. Sucuk is air-dried and neither smoked nor ripened by mold. In spite of increasing use of starter culture in production of sucuk in the industry, traditionally produced sucuk is generally preferred by the consumers because of its sensory characteristics. Pastirma is traditionally processed under natural conditions where air temperature and relative humidity depend on climate and weather conditions. Pastirma differs from other raw cured meat products made from whole pieces of meat in terms of manufacturing process, ingredients, microbial properties and flavor. In this study, microbiological changes and formation of volatile compounds in sucuk and pastirma were reviewed. (C) 2013 Elsevier Ltd. All rights reserved.