Mar

30

The effects of fermentation time, nitrite level and heat treatment on biogenic amine formation and some properties of sucuk

By admin

In order to determination the possibilities in the reduction of nitrite level
and fermentation time, the effects of fermentation time (13 days), nitrite level (45-
195 ppm) and heat treatment (30-90 ºC) on biogenic amine formation and some
physical-chemical, microbiological and sensory properties of Sucuk were
investigated by using Central Composite Design of Response Surface Methodology.
Fermentation time decreased Micrococcus-Staphylococcus [...]

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Filed under: Department of Food Engineering

Mar

30

Production of a spreadable meat product from Turkey meat

By admin

Trading and production of poultry meat have increased in the last years. With
increased interest in fastfood and ready-to-eat products, a search has begun for new
meat products that will attract consumers. This study examines the parameters
required for production of a spreadable raw fermented meat product which is a new
product for Turkey and which may address the [...]

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Filed under: Department of Food Engineering