UTILIZATION OF THYMUS VULGARIS L. IN THE PRODUCTION OF SUCUK
JOURNAL OF FOOD PROCESSING AND PRESERVATION, cilt.35, sa.4, ss.483-487, 2011 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 35 Sayı: 4
- Basım Tarihi: 2011
- Doi Numarası: 10.1111/j.1745-4549.2010.00491.x
- Dergi Adı: JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
- Sayfa Sayıları: ss.483-487
- Eskişehir Osmangazi Üniversitesi Adresli: Hayır
Özet
Effects of thyme (Thymus vulgaris L.) on analytical, microbiological and sensory properties of sucuk (Turkish dry-fermented sausage) were investigated. Thyme was added to sucuk batter at the levels of 0, 1, 3 and 5%. Analyses were carried out on 0, 3, 7, 10 and 14 days of the ripening period. While the level of thyme did not have a significant effect (P > 0.05) on moisture, L(star) value, and lactic acid bacteria counts, it had a significant effect on + a(star) value (P < 0.01); and on pH, + b(star) value, and Micrococcus/Staphylococcus counts (P < 0.05). Ripening period had a significant effect (P < 0.01) on moisture, pH, L(star) and + b(star) values and lactic acid bacteria counts, and a significant effect (P < 0.05) on + a(star) value and Micrococcus/Staphylococcus counts of sucuk. Thyme was most effective when added to the sucuk batter at the level of 1%.