Farklı oranlarda turunç albedosu ilavesinin sucuk kalitesi üzerine etkisi

Çoksever, E., Selçuk Univ., Faculty of Agriculture, Konya . Div. of Food Engineering

Effect of bitter orange albedo addition at different concentrations on quality of naturally fermented Turkish style sausages | Farklı oranlarda turunç albedosu ilavesinin sucuk kalitesi üzerine etkisi

2009

Çoksever, E., Selçuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering

English. In this research, two different types of bitter orange albedo (heat treated and dried and dried as raw) were added into the naturally fermented Turkish sausages at different concentrations (% 1.0; % 2.5 ve % 5.0) and the effect of albedo type and concentration on some quality characteristics of the sausages were investigated.

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Turkish. Bu çalışmada iki farklı muameleye tabi tutulan turunç albedolarının (Çiğ kurutulmuş ve ısıl işlem görüp kurutulmuş), farklı oranlarda (% 1.0; 2.5 ve 5.0) ilave edildikleri sucuklarda kalite karakteristikleri üzerine yaptıkları etkiler araştırılmıştır.

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AGROVOC Keywords

additif alimentaire aditivos alimentarios adulteration analyse microbiologique analyse organoleptique calentamiento calidad de los alimentos chauffage chemical composition chemicophysical properties color colour composition chimique contenido de humedad contenido proteico couleur fermentation firmeza firmness food additives food quality formulaciones formulation formulations heating lactic acid bacteria lipid content lutte physique meat products meat texture microbiological analysis moisture content organoleptic analysis ph physical control productos de la carne protein content salchicha saucisse sausages teneur en eau teneur en lipides textura de la carne texture de la viande turkey turquie

Bibliographic information

Publisher

Selçuk University, Graduate School of Natural and Applied Sciences

Pagination

87 p.

Other Subjects

Bacterias acidolaicticas; Adulta©ration; Produit carna©; Qualita© des aliments; Anailisis microbiola³gico; Turquaa; Propria©ta© physicochimique; Fermeta©; Adulteracia³n; Propiedades fisicoquamicas; Composicia³n quimica; Fermentacia³n; Anailisis organola©ptico; Control fasico; Contenido de lapidos; Bacta©rie lactique; Teneur en prota©ines

Language

Turkish

Note

Summaries (En, Tr)

43 tables

12 fig.

ref.

Thesis (MSc in Food Engineering)

Type

Summary; Thesis

Corporate Author

Selçuk University, Graduate School of Natural and Applied Sciences, Konya (Turkey)

In AGRIS since: 2012-07-15

Format: AGRIS AP

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Effect of bitter orange albedo addition at different concentrations on quality of naturally fermented Turkish style sausages | Farklı oranlarda turunç albedosu ilavesinin sucuk kalitesi üzerine etkisi

2009

AGROVOC Keywords

Bibliographic information