THE EFFECT OF ADDITION OF HAZELNUT OIL ON SOME QUALITY CHARACTERISTICS OF TURKISH FERMENTED SAUSAGE (SUCUK)

HANDE ILIKKAN; HÜDAYI ERCOŞKUN; HALIL VURAL; EKIN ŞAHİN

doi:10.1111/j.1745-4573.2008.00137.x

THE EFFECT OF ADDITION OF HAZELNUT OIL ON SOME QUALITY CHARACTERISTICS OF TURKISH FERMENTED SAUSAGE (SUCUK)

Journal of Muscle Foods ◽

10.1111/j.1745-4573.2008.00137.x ◽

2009 ◽

Vol 20 (1) ◽

pp. 117-127 ◽

Cited By ~ 8

Author(s):

HANDE ILIKKAN ◽

HÜDAYI ERCOŞKUN ◽

HALIL VURAL ◽

EKIN ŞAHİN

Keyword(s):

Quality Characteristics ◽

Hazelnut Oil ◽

Fermented Sausage ◽

Turkish Fermented Sausage

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Effect of replacing beef fat with hazelnut oil on quality characteristics of sucuk – A Turkish fermented sausage

Meat Science ◽

10.1016/j.meatsci.2007.07.013 ◽

2008 ◽

Vol 78 (4) ◽

pp. 447-454 ◽

Cited By ~ 65

Author(s):

G. Yıldız-Turp ◽

M. Serdaroğlu

Keyword(s):

Quality Characteristics ◽

Hazelnut Oil ◽

Fermented Sausage ◽

Turkish Fermented Sausage

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Effects of autochthonous yeast cultures on some quality characteristics of traditional Turkish fermented sausage “Sucuk”

Food Science of Animal Resources ◽

10.5851/kosfa.2020.e89 ◽

2020 ◽

Author(s):

Ismet Ozturk ◽

Osman Sagdic ◽

Hasan Yetim

Keyword(s):

Quality Characteristics ◽

Fermented Sausage ◽

Yeast Cultures ◽

Autochthonous Yeast ◽

Turkish Fermented Sausage

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Antifungal Activity of Propolis, Thyme Essential Oil and Hydrosol on Natural Mycobiota of Sucuk, a Turkish Fermented Sausage: Monitoring of Their Effects on Microbiological, Color and Aroma Properties

Journal of Food Processing and Preservation ◽

10.1111/jfpp.12329 ◽

2014 ◽

Vol 39 (6) ◽

pp. 1148-1158 ◽

Cited By ~ 13

Author(s):

Ismet Ozturk

Keyword(s):

Antifungal Activity ◽

Essential Oil ◽

Fermented Sausage ◽

Thyme Essential Oil ◽

Turkish Fermented Sausage

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Effect of Different Pediococcus pentosaceus and Lactobacillus plantarum Strains on Quality Characteristics of Dry Fermented Sausage after Completion of Ripening Period

Food Science of Animal Resources ◽

10.5851/kosfa.2021.e21 ◽

2021 ◽

Author(s):

Semeneh Seleshe ◽

Suk Nam Kang

Keyword(s):

Lactobacillus Plantarum ◽

Quality Characteristics ◽

Fermented Sausage ◽

Pediococcus Pentosaceus ◽

Ripening Period ◽

Dry Fermented Sausage

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Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage

Meat Science ◽

10.1016/j.meatsci.2017.04.020 ◽

2017 ◽

Vol 131 ◽

pp. 18-24 ◽

Cited By ~ 12

Author(s):

Birol Kılıç ◽

Cem Okan Özer

Keyword(s):

Palm Kernel ◽

Quality Characteristics ◽

Fermented Sausage ◽

Palm Kernel Oil ◽

Kernel Oil ◽

Dry Fermented Sausage

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Quality characteristics of fermented sausage prepared with soy sauce

Food Science and Biotechnology ◽

10.1007/s10068-016-0074-y ◽

2016 ◽

Vol 25 (2) ◽

pp. 533-539 ◽

Cited By ~ 1

Author(s):

Seon-A Yoo ◽

Seong-Eun Park ◽

Seung-Ho Seo ◽

Hong-Seok Son

Keyword(s):

Quality Characteristics ◽

Soy Sauce ◽

Fermented Sausage

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Effect of conjugated linoleic acid enrichment on the quality characteristics of Turkish dry fermented sausage

Journal of Food Science and Technology ◽

10.1007/s13197-014-1274-1 ◽

2014 ◽

Vol 52 (4) ◽

pp. 2093-2102 ◽

Cited By ~ 8

Author(s):

Cem Okan Özer ◽

Birol Kiliç

Keyword(s):

Linoleic Acid ◽

Conjugated Linoleic Acid ◽

Quality Characteristics ◽

Fermented Sausage ◽

Dry Fermented Sausage

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Microbiological attributes and biogenic amine content of probiotic Turkish fermented sausage

Journal of Consumer Protection and Food Safety ◽

10.1007/s00003-010-0584-0 ◽

2010 ◽

Vol 6 (1) ◽

pp. 49-56 ◽

Cited By ~ 5

Author(s):

Bülent Ergönül ◽

Akif Kundakçı

Keyword(s):

Biogenic Amine ◽

Fermented Sausage ◽

Amine Content ◽

Turkish Fermented Sausage

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Effects ofLactobacillus plantarumandStaphylococcus xylosuson the Quality Characteristics of Dry Fermented Sausage “Sucuk”

Journal of Food Science ◽

10.1111/j.1750-3841.2008.01014.x ◽

2009 ◽

Vol 74 (1) ◽

pp. S58-S63 ◽

Cited By ~ 35

Author(s):

G. Kaban ◽

M. Kaya

Keyword(s):

Quality Characteristics ◽

Fermented Sausage ◽

Dry Fermented Sausage

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Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening

Food Science of Animal Resources ◽

10.5851/kosfa.2021.e60 ◽

2021 ◽

Vol 41 (6) ◽

pp. 1078-1094

Author(s):

Semeneh Seleshe ◽

Ammara Ameer ◽

Suk Nam Kang

Keyword(s):

Quality Characteristics ◽

Fermented Sausage ◽

Dry Fermented Sausage

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