Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

Kargozari, M; Moini, S; Basti, AA; Emam-Djomeh, Z; Gandomi, H; Martin, IR; Ghasemlou, Mehran; Carbonell-Barrachina, AA

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

journal contribution

posted on 2024-08-23, 03:21 authored by M Kargozari, S Moini, AA Basti, Z Emam-Djomeh, H Gandomi, IR Martin, Mehran GhasemlouMehran Ghasemlou, AA Carbonell-Barrachina

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

History

Journal

Meat Science

Volume

97

Pagination

104-114

Location

England

ISSN

0309-1740

eISSN

1873-4138

Language

English

Author URL

https://www.ncbi.nlm.nih.gov/pubmed/24553492

Publication classification

C1.1 Refereed article in a scholarly journal

Issue

1

Publisher

ELSEVIER SCI LTD

Publication URL

http://dx.doi.org/10.1016/j.meatsci.2014.01.013

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Keywords

Science & Technology Life Sciences & Biomedicine Food Science & Technology Siahmazgi cheese Autochthonous starter cultures Sucuk Volatile compound profile Lactic-acid bacteria LACTIC-ACID BACTERIA QUALITY CHARACTERISTICS STAPHYLOCOCCUS-XYLOSUS LACTOBACILLUS-PLANTARUM FAT IDENTIFICATION SELECTION FLAVOR

Effect of autochthonous starter cultures isolated from Siahmazgi cheese on physicochemical, microbiological and volatile compound profiles and sensorial attributes of sucuk, a Turkish dry-fermented sausage

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