EFFECT OF IN SITU EXOPOLYSACCHARIDE PRODUCTION ON SENSORY PROPERTIES OF TURKISH-TYPE FERMENTED SAUSAGE

Authors : Mustafa Tahsin YILMAZ, Ömer Said TOKER, Nevruz Berna TATLISU, Muhammet ARICI, Enes DERTLİ

Pages : 261-267

View : 34 | Download : 8

Publication Date : 2016-06-01

Article Type : Research Paper

Abstract :In this study, effect of in situ exopolysaccharide insert ignore into journalissuearticles values(EPS); production on sensory properties of Turkish-type fermented sausage insert ignore into journalissuearticles values(sucuk); was determined. Sausage mixes were prepared as four groups: insert ignore into journalissuearticles values(a); Control group, control sausage samples produced without LAB addition, with natural flora, insert ignore into journalissuearticles values(b); Strain 1 group, sausage samples produced by using Strain 1 insert ignore into journalissuearticles values(EPS+ Lactobacillus plantarum 162 R strain);, insert ignore into journalissuearticles values(c); Strain 2 group: sausage samples produced by using Strain 2 insert ignore into journalissuearticles values(EPS+ Leuconostoc mesenteroides N6); and insert ignore into journalissuearticles values(d); Mixture group, sausage samples produced by using mixture of Strain 1 and Strain 2. These mixes were fermented at 14, 16 and 18°C for 8, 12 and 16 days. Fermentation conditions remarkably affected the sensory properties of the sausage using different EPS producing EPS. These results of this study demonstrated the importance of in situ EPS production on final sensory properties of sausage.
Keywords : Sausage, exopolysaccharides, sensory properties

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