Volatile Compounds of Traditional Turkish Dry Fermented Sausage (Sucuk)

REFERENCES

• Kaban , G. and Kaya , M. 2006 . Effect of starter culture on growth of Staphylococcus aureus in sucuk . Food Control , 17 ( 10 ) : 797 – 801 .
   Web of Science ®Google Scholar
• Gökalp, H.Y.; Kaya, M.; Zorba, Ö. Et Ürünleri İşleme Mühendisliği. Atatürk Üniversitesi Yayın No: 786, Ziraat Fak. Yayın No: 320, Ders Kitapları serisi No: 70, 2004 Atatürk Üniv. Ziraat Fak. Ofset Tesisi, Erzurum.
   Google Scholar
• Ordonez , J.A. , Hierro , E.M. , Bruna , J.M. and Hoz , L. 1999 . Changes in the components of dry-fermented sausages during ripening . Critical Reviews in Food Science and Nutrition , 39 ( 4 ) : 329 – 367 .
   PubMed Web of Science ®Google Scholar
• Stahnke , L.H. 1995 . Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient Levels-Part I. chemical and bacteriological data . Meat Science , 41 ( 2 ) : 179 – 191 .
   PubMed Web of Science ®Google Scholar
• Stahnke , L.H. 1995 . Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient Levels-Part II. volatile components . Meat Science , 41 ( 2 ) : 193 – 209 .
   PubMed Web of Science ®Google Scholar
• Lücke , F.K. 1985 . Mikrobiologische Vorgänge bei der Herstellung von Rohwurst und Rohschinken In:Mikrobiologie und Qualitat von Rohwurst und Rohschinken . Bundensanstalt für Fleischforschung, Kulmbach , : 85 – 102 .
   Google Scholar
• Bolumar , T. , Sanz , Y. , Flores , M. , Aristoy , M.C. , Toldra , F. and Flores , J. 2006 . Sensory improvement of dry-fermented sausages by the addition of cell-free extracts from Deboryomyces hansenii and Lactobacillus sakei . Meat Science , 72 : 457 – 466 .
   PubMed Web of Science ®Google Scholar
• Montel , M.C. and Mason , F. 1998 . Talon, R. Bacterial role in flavour development . Meat Science , 49 ( 1 ) : 111 – 123 .
   Google Scholar
• Berger , R.G. , Macku , C. , Bruce , G.J. and Shibamoto , T. 1990 . Isolation and identification of dry salami volatiles . Journal of Food Science , 55 ( 5 ) : 1239 – 1242 .
   Google Scholar
• Berdagué , J.L. , Monteil , P. , Montel , M.C. and Talon , R. 1993 . Effects of starter cultures on the formation of flavour compounds in dry sausage . Meat Science , 35 ( 3 ) : 275 – 287 .
   PubMedGoogle Scholar
• Selgas , D. , Garcia , L. , Defernando , G.G. and Ordonez , J.A. 1993 . Lipolytic and proteoliytic activity of Micrococci isolated from dry fermented sausages . Fleischwirtschaft , 73 ( 10 ) : 1164 – 1166 .
   Google Scholar
• Schmidt , S. and Berger , R.G. 1998 . Aroma compounds in fermented sausages of different origins . Lebensmittel-Wissenschaft und-Technologie , 31 : 559 – 567 .
   Web of Science ®Google Scholar
• Meynier , A. , Novelli , E. , Chizzolini , R. , Zanardi , E. and Gandemer , G. 1999 . Volatile compounds of commercial Milano salami . Meat Science , 51 : 175 – 183 .
   PubMed Web of Science ®Google Scholar
• Edwards , R.A. , Ordonez , J.A. , Dainty , R.H. , Hierro , E.M. and Hoz , L. 1999 . Characterization of the headspace volatile compounds of selected Spanish dry fermented sausage . Food Chemistry , 64 : 461 – 465 .
   Web of Science ®Google Scholar
• Ansorena , D. , Gimeno , O. , Astiasaran , I. and Bello , J. 2001 . Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo De Pamplona . Food Research International , 34 : 67 – 75 .
   Web of Science ®Google Scholar
• Marco , A. , Navarro , J.L. and Flores , M. 2004 . Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME) . Food Chemistry , 84 : 633 – 641 .
   Google Scholar
• Ercoşkun , H. 1999 . Farklı starter kültürler kullanılarak üretilen sucukların bazı özellikler ve uçucu aroma bileşikleri , Denizli : Yüksek Lisans Tez, Pamukkale Üniversitesi Fen Bilimleri Enstitüsü .
   Google Scholar
• Kaban , G. and Kaya , M. 2008 . The effects of Lactobacillus plantarum and Staphylococcus xylosus on the quality characteristics of dry fermented sausage “Sucuk” . Journal of Food Science , 73 ( 8 ) : M385 – M388 .
   Google Scholar
• SPSS, 2004. SPSS 13.0.0.246 for windows. SPSS Inc. USA.
   Google Scholar
• Mateo , J. and Zumalacarregui , J.M. 1996 . Volatile compounds in chorizo and their changes during ripening . Meat Science , 44 ( 4 ) : 255 – 273 .
   PubMedGoogle Scholar
• Stahnke , L.H. 1994 . Aroma components from dried sausages fermented with Staphylococcus xylosus . Meat Science , 38 : 39 – 53 .
   PubMedGoogle Scholar
• Ramirez , R. and Cava , R . 2007 . Volatile profiles of dry –cured meat products from three different Iberian x duroc genotypes . Journal of Agricultural and Food Chemistry , 55 : 1923 – 1931 .
   PubMed Web of Science ®Google Scholar
• Rahman , M.S. 2007 . Allicin and other functional active components in garlic: Healty benefits and bioavailability . International Journal of Food Properties , 10 : 245 – 268 .
   Web of Science ®Google Scholar
• Kikuzaki , H. , Hara , S. , Kawai , Y. and Nakatani , N. 1999 . Antioxidative phenylpropanoids from berries of Pimento dioica . Phytochemıstry , 52 ( 7 ) : 1307 – 1312 .
   Web of Science ®Google Scholar
• Ekundayo , O. , Laakso , I. , Adegbola , R.M. , Oguntimein , B. , Sofowora , A. and Hiltunen , R. 1988 . Essential oil constituents of Ashanti pepper (Piper guineese) fruits (Berries) . Journal of Agriculture and Food Chemistry , 36 : 880 – 882 .
   Google Scholar