Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of lactobacillus rhamnosus

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dc.contributor.authorÜnal Turhan, Emel
dc.contributor.authorErginkaya, Zerrin
dc.contributor.authorPolat, Süleyman
dc.contributor.authorÖzer, Emir Ayşe
dc.date.accessioned2019-07-16T16:01:47Z
dc.date.available2019-07-16T16:01:47Z
dc.date.issued2017
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe 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.en_US
dc.description.abstractThe 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.en_US
dc.identifier.endpage603en_US
dc.identifier.issn1300-0128
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85033666222en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage598en_US
dc.identifier.urihttps://trdizin.gov.tr/publication/paper/detail/TWpRMU5UTTNOdz09
dc.identifier.urihttps://hdl.handle.net/20.500.12483/2812
dc.identifier.volume41en_US
dc.identifier.wosWOS:000416838300003en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofTurkish Journal of Veterinary and Animal Sciencesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US]
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectZiraaten_US
dc.subjectSütçülük ve Hayvan Bilimlerien_US
dc.titleDesign of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of lactobacillus rhamnosusen_US
dc.typeArticleen_US

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