Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of lactobacillus rhamnosus
Yükleniyor...
Tarih
2017
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.
The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.
The present study was performed to design sucuk production with microencapsulated and free cells of Lactobacillus rhamnosusand to investigate the effect of this production method on probiotic viability and quality characteristics on the final product. L. rhamnosus was microencapsulated with an optimal coating material combination by using response surface methodology and subsequently used in sucuk production as a probiotic culture. Microencapsulation protected L. rhamnosus against gastric and other stress conditions in sucuk composition. Sucuk production with microencapsulated L. rhamnosus was found to be similar to traditional sucuk in terms of textural, physicochemical, and sensorial properties. Novel sucuk production was developed with the use of free or microencapsulated probiotics. The addition of probiotics to the sucuk promoted the health benefits associated with lactic acid bacteria and contributed to an increase in the consumption of such products. In summary, the results of this study can provide data to the meat industry for the possible utilization of microencapsulated or free probiotics in sucuk processing as demanded by conscientious consumers.
Açıklama
Anahtar Kelimeler
Ziraat, Sütçülük ve Hayvan Bilimleri
Kaynak
Turkish Journal of Veterinary and Animal Sciences
WoS Q Değeri
Q3
Scopus Q Değeri
Q3
Cilt
41
Sayı
5
