The effect of adding autochthonous starter cultures isolated from Siahmazgi cheese, on the
physicochemical parameters and microbial counts of sucuk was investigated during the …

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

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 …

In this study, the effects of two different commercial starter culture mixes and processing
methodologies (traditional and heat process) on the lipolytic changes of fermented …

In this research, the effects of different meat: fat ratios and storage periods on
physicochemical and sensorial properties of a type of traditional meat product named as bez …

This study aims to evaluate biogenic amine levels of bez sucuks (BS) produced with different
meat: fat ratios. For this, three BS groups were manufactured with meat: fat ratios of 90: 10 …

The dry‐fermented sausages are under high risk of microbial cross‐contamination and
physical impurities come from ground spices because they are not subjected to heat …

In the current study, the effect of dill, parsley, spinach, and Swiss chard powder on the
physicochemical, microbial, textural, and sensory properties of sucuk production during the …

This research aims to establish the effects of different heat treatment temperatures applied to
turkey sausages on the physicochemical, microbiological, and textural features of the …

In this research, the effects of utilizing different commercial starter culture mixes (S 1 and S
2) and processing methodologies (traditional and heat process) on the color and sensory …