SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES

SUCUK (TURKISH-STYLE DRY-FERMENTED SAUSAGE) QUALITY AS AN INFLUENCE OF RECIPE FORMULATION AND INOCULATION OF STARTER CULTURES

ABSTRACT Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P 

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Veröffentlicht in:Journal of food processing and preservation 2013-10, Vol.37 (5), p.870-880
Hauptverfasser: Stajic, Slavisa, Perunovic, Marija, Stanisic, Nikola, ZUJOVIC, MIROSLAV, Zivkovic, Dusan
Format: Artikel
Sprache:eng
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Zusammenfassung:ABSTRACT Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic changes, color and sensory quality were observed. Starter variants had greater (P 
ISSN:0145-8892
1745-4549
DOI:10.1111/j.1745-4549.2012.00709.x