The performance of mechanically deboned chicken meat protein (MDCM-P) coatings
containing thyme (TEO) or clove essential oils (CEO) was investigated to improve the …

The aim was to determine the effects of sea salt, acid whey, native and autoclaved mustard
seed on the physico-chemical properties, especially colour formation, microbial stability and …

The study investigates the effects of using autochthonous Lactobacillus sakei S15 and
Staphylococcus xylosus GM92 strains, used as starter cultures in heat-treated sucuk on the …

Starter cultures (Lactobacillus plantarum and Staphylococcus xylosus) were encapsulated
by emulsion method using alginate-starch mixture to increase the live cell number when …

Background. Natural antioxidants extracted from plants have a lot of antioxidants catechins,
epigallocatechins (green tea) rosmariquinone, rosmaridiphenol (rosemary), capsaicinoids …

The aim of this study was to utilize optimized processing conditions to obtain the highest
conjugated linoleic acid (CLA) contents in semi-dry fermented sausages produced with L …

The aim of this study was to determine the physicochemical (pH, water activity, titratable
acidity, moisture, protein, fat, colour, weight loss and oxidative stability), textural and sensory …

In the present work, it was aimed to evaluate the oxidative stress indicators and in vitro
digestibility during the processing of heat‐treated Turkish sausages (sucuk) manufactured …

This study was carried out to determine the effects of different internal temperature (60° C
and 68° C) applications on physicochemical and microbiological properties of heat‐treated …

The effects of using different levels of turkey meat (0, 20, and 40%) on some quality
properties of heat-treated sucuk were investigated. Lactic acid bacteria, Micrococcus …