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Betül Karsloğlu,Ümran Ensoy Çiçek,Nuray Kolsar,Kezban Candoğan 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.1
In this study, the effects of two different commercial starter culture mixes and processing methodologies (traditional andheat process) on the lipolytic changes of fermented sausages manufactured with turkey meat were evaluated during process-ing stages and storage. Free fatty acid (FFA) value increased with fermentation and during storage over 120 d in all fer-mented sausage groups produced with both processing methodologies (p<0.05). After drying stage, free fatty acid values oftraditional style and heat processed fermented sausages were between 10.54-13.01% and 6.56-8.49%, respectively. Thiobar-bituric acid (TBA) values of traditionally processed fermented sausages were between 0.220-0.450 mg·kg-1, and TBA val-ues of heat processed fermented sausages were in a range of 0.405-0.795 mg·kg-1. Oleic and linoleic acids were predominantfatty acids in all fermented sausages. It was seen that fermented sausage groups produced with starter culture had lowerTBA and FFA values in comparison with the control groups, and heat application inhibited the lipase enzyme activity andhad an improving effect on lipid oxidation. As a result of these effects, heat processed fermented sausages had lower FFAand higher TBA values than the traditionally processed groups.