1 |
Acton, J. C. and Dick, R. L. (1977) Cured color development during fermented sausage processing. J. Food Sci. 42, 895-897.
DOI
|
2 |
Ansorena, D. and Asiasaran, I. (2004) Effect of storage and packaging on fatty acid composition and oxidation in dry fermented sausages made with added olive oil and antioxidants. Meat Sci. 67, 237-244.
DOI
ScienceOn
|
3 |
Acton, J. C. and Keller, J. E. (1974) Effect of fermented meat pH on summer sausage properties. J. Milk Food Technol. 37, 570-576.
|
4 |
AOAC No 928.08. (2006) Nitrogen in meat - Kjeldahl method. In: Horwitz, W. and Latimer, G. W. (Ed): Official Methods of Analysis of AOAC International. 18th. Edition. Maryland, 39, p. 5.
|
5 |
AOAC No 960.39. (2006) Fat (crude) or ether extract in meat. In: Horwitz, W. and Latimer, G. W. (Ed): Official Methods of Analysis of AOAC International. 18th. Edition. Maryland, 39, p. 2.
|
6 |
AOAC No 950.153. (2006) Ash of meat. In: Horwitz, W. and Latimer, G. W. (Ed): Official Methods of Analysis of AOAC International. 18th. Edition. Maryland, 39, p. 4.
|
7 |
AOAC No. 940.28. (2006) Fatty acids (free) in crude and refined oils. In: Horwitz, W. and Latimer, G. W. (Ed): Official Methods of Analysis of AOAC International. 18th. Edition. Maryland, 41, p. 12.
|
8 |
Bozkurt, H. and Erkmen, O. (2007) Effects of some commercial additives on the quality of sucuk (Turkish dry-fermented sausage). Food Chem. 101, 1465-1473.
DOI
ScienceOn
|
9 |
Bligh, E. G. and Dyer, W. J. (1959) A rapid method of total lipid extraction and purification. Can. J. Biochem. Phys. 37, 911-913.
DOI
ScienceOn
|
10 |
Baggio, S. R., Vicente, E., and Bragagnolo, N. (2002) Cholesterol oxides, cholesterol, total lipid and fatty acid composition in turkey meat. J. Agric. Food Chem. 50, 5981-5986.
DOI
ScienceOn
|
11 |
Bozkurt, H. and Erkmen, O. (2002) Effects of starter cultures and additives on the quality of Turkish style sausage (sucuk). Meat Sci. 61, 149-156.
DOI
ScienceOn
|
12 |
Casaburi, A., Di Monaco R., Cavella, S., Toldra, F., Ercolini, D., and Villani, F. (2008) Proteolytic and lipolytic starter cultures and their effect on traditional fermented sausages ripening and sensory traits. Food Microbiol. 25, 335-347.
DOI
ScienceOn
|
13 |
Chizzolini, R., Novelli, E., and Zanardi, E. (1998) Oxidation in traditional Mediterranean meat products. Meat Sci. 49, 87-99.
DOI
ScienceOn
|
14 |
Coskuner, O. (2002) Turk sucugunda lipid oksidasyonuna ve serbest yas asitleri olupumuna s l islemin etkisi. M. Sc. thesis. Ankara Univ., Ankara, Turkiye.
|
15 |
Colak, H., Hampikyan, H., Ulusoy, B., and Bingol, B. (2007) Presence of Listeria monocytogenes in Turkish style fermented sausage (sucuk). Food Control 18, 30-32.
DOI
ScienceOn
|
16 |
Demeyer, D., Hooze, J., and Mesdom, H. (1974). Specifity of lipolysis during dry sausage ripening. J. Food Sci. 39, 293-296.
DOI
|
17 |
Ensoy, U., Kolsar c , N., Candogan, K. and Karsl oglu, B. (2010) Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization. J. Muscle Foods 21, 142-165.
DOI
ScienceOn
|
18 |
Drosinos, E. H., Mataragas, M., Xiraphi, N., Moschonas, G., Gaitis, F., and Metaxopoulos, J. (2005) Characterization of the microbial flora from a traditional Greek fermented sausage. Meat Sci. 60, 307-317.
|
19 |
Demeyer, D., Raemaekes, M., Rizzo, A., Holck, A., De Smedt, A., ten Brink, B., Hagen, B., Montel, C., Zanardi, E., Murbrekk, E., Leroy, F., Vandendriessche, F., Lorensten, K., Venema, K., Sunesen, L., Stahnke, L., De Vuyst, L., Talon, R., Chizzolini, R., and Eerola, S. (2000) Control of bioflavour and safety in fermented sausages: First results of European project. Food Res. Int. 33, 171-180.
DOI
ScienceOn
|
20 |
Deumier, F. and Collignan, A. (2003) The effects of sodium lactate and starter cultures on pH, lactic acid bacteria, Listeria monocytogenes and Salmonella spp. Levels in pure chicken dry fermented sausage. Meat Sci. 65, 1165-1174.
DOI
ScienceOn
|
21 |
Fernandez, M., Ordonez, J. A., Bruna, J. M., Herranz, B., and Hoz, L. (2000) Accelerated ripening of dry fermented sausages. Trends Food Sci. Tech. 11, 201-209.
DOI
ScienceOn
|
22 |
Ferreira, M. M. C., Morgano, M. A., Queiroz, S. C. N., and Mantovani, D. M. B. (2000) Relations of the minerals and fatty acid contents in processed Turkey meat products. Food Chem. 69, 259-265.
DOI
ScienceOn
|
23 |
IUPAC. (1987) Method Preparation of the fatty acid methyl esters. In: Standard methods for analysis of oils, fats and derivates. 7th ed. London, England: International Union of Pure and Applied Chemistry, Blackwell Scientific Publications, p.2301.
|
24 |
Galgano, F., Favati, F., Schirone, M., Martuscelli, M., and Crudelle, M. A. (2003) Influence of indigenous starter cultures on free fatty acids content during ripening in Artisan sausages produced in Basillicata region. Food Technol. Biotech. 41, 253-258.
|
25 |
Karabacak, S. and Bozkurt, H. (2008) Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuks (Turkish dry fermented sausage). Meat Sci. 78, 288-296.
DOI
ScienceOn
|
26 |
Gandemer, G. (2002) Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products. Meat Sci. 62, 309-321.
DOI
ScienceOn
|
27 |
Hierro, E., de la Hoz, L., and Ordonez, J. A. (1997) Contribution of microbial and meat endogenous enzymes to the lipolysis of dry fermented sausages. J. Agric. Food Chem. 45, 2989-2995.
DOI
ScienceOn
|
28 |
Johansson, G., Berdague, J. L., Larsson, M., Tran, N., and Borch, E. (1994) Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Sci. 38, 203-218.
DOI
ScienceOn
|
29 |
Korel, F. (1996) Analyses of fermented sausages and the use of starer cultures and carbohydrate substrates in fermented turkey sausage. M.Sc. Thesis, Clemson University Clemson, USA.
|
30 |
Lees, R. (1975) Food analysis. In: Lees R. (Ed): Analytical and quality control methods for the food manufacturer and buyer. 3th ed. London : Leonard Hill Books, pp. 245-246.
|
31 |
Marco, A., Navarro, J. L., and Flores, M. (2006) The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage. Meat Sci. 73, 660-673.
DOI
ScienceOn
|
32 |
Leroy, F., Verluyten, J., and Vuyst, L. D. E. (2006) Functional meat starter cultures for improved sausage Fermentation. Int. J. Food Microbiol. 106, 270-285.
DOI
ScienceOn
|
33 |
Montel, M. C., Masson, F., and Talon, R. (1998) Bacterial role in flavour development. Meat Sci. 49, 111-123.
DOI
ScienceOn
|
34 |
Lorenzo, J. M., Michinel, M., Lopez, M., and Carballo, J. (2000) Biochemical characteristics of two Spanish traditional dry-cured sausage varieties: Androlla and Botillo. J. Food Compos. Anal. 13, 809-817.
DOI
ScienceOn
|
35 |
Lucke, F. K. (2000) Utilization of microbes to process and preserve meat. Meat Sci. 56, 105-115.
DOI
ScienceOn
|
36 |
Molly, K., Demeyer, D., Civera, T., and Veerplaetse, F. (1996) Lipolysis in a Belgian sausage: Relative importance of endogenous and bacterial enzymes. Meat Sci. 43, 235-244.
DOI
ScienceOn
|
37 |
Montel, M. C., Talon, R., Berdague, J. L., and Cantonnet, M. (1993) Effects of starter cultures on biochemical characteristics of French dry sausages. Meat Sci. 35, 229-240.
DOI
ScienceOn
|
38 |
Nassu, R. T., Gonçalves, L. A. G., Silva, M. A. A. P., and Beserra, F. J. (2003) Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant. Meat Sci. 63, 43-49.
DOI
ScienceOn
|
39 |
Navarro, J. L., Nadal, M. I., Izquierdo, L., and Lores, J. (1997) Lipolysis in dry cured sausages as affected by processing conditions. Meat Sci. 45, 161-168.
DOI
ScienceOn
|
40 |
Soyer, A., Ertas, A. H., and Uzumcuoglu, U. (2005) Effect of processing conditions on the quality of naturally fermented Turkish sausages (sucuks). Meat Sci. 69, 135-141.
DOI
ScienceOn
|
41 |
Rantsiou, K. and Cocolin, L. (2006) New developments in the study of the microbiota of naturally fermented sausage as determined by molecular methods: A review. Int. J. Food Microbiol. 108, 255-267.
DOI
ScienceOn
|
42 |
Talon, R., Walter, D., and Montel, M. C. (2000) Growth and effect of staphylococci and lactic acid bacteria on unsaturated free fatty acids. Meat Sci. 54, 41-47.
DOI
ScienceOn
|
43 |
Salgado, A., Garcia Fontan, M. C., Franco, I., Lopez, M., and Carballo, J. (2005) Biochemical changes during the ripening of Chorizode cebolla a Spanish traditional sausage: Effect of the system of manufacture (homemade or industrial). Food Chem. 92, 413-424.
DOI
ScienceOn
|
44 |
Samelis, J., Aggelis, G., and Metaxopoulos, J. (1993) Lipolytic and microbial changes during the natural fermentation and ripening of greek dry sausages. Meat Sci. 35, 371-385.
DOI
ScienceOn
|
45 |
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 Sci. 41, 179-191.
DOI
ScienceOn
|
46 |
Tarladgis, B. G., Watts, B. M., Younathan, M. T., and Dugan, Tr. L. (1960) A distillation method for quantitative determination of malonaldehyde in rancid foods. J. Am. Chem. Soc. 37, 44-48.
|
47 |
Toldra, F. (1998) M. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Sci. 49, 101-110.
DOI
ScienceOn
|
48 |
Visessanguan, W., Benjakul, S., Riebroy, S., Yarchai, M., and Tapingkae, W. (2006) Changes in the lipid composition and fatty acid profile of Nham, a Thai fermented pork sausage, during fermentation. Food Chem. 94, 580-588.
DOI
ScienceOn
|
49 |
Zanardi, E., Doigoni, V., Badiani, A., and Chizzolini, R. (2002) Lipid and colour stability of Milano-type sausages: Effect of packaging conditions. Meat Sci. 61, 7-14.
DOI
ScienceOn
|
50 |
Wong, M. K. and Sampugna, J. (1998) Moisture, total lipid, fatty acids, and cholesterol in raw ground Turkey. J.Agric. Food Chem. 41, 1229-1231.
|
51 |
Zanardi, E., Ghidini, S., Battaglia, A., and Chizzolini, R. (2004) Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants. Meat Sci. 66, 415-423.
DOI
ScienceOn
|
52 |
Kenneally, P. M., Schwarz, G., Fransen, N. G., and Arenot, E. K. (1998) Lipolytic starter culture effects on production of free fatty acids in fermented sausages. J. Food Sci. 63, 538-542.
DOI
ScienceOn
|
53 |
AOAC No 950.46. (2006) Moisture in meat. In: Horwitz, W. and Latimer, G. W. (Ed): Official Methods of Analysis of AOAC International. 18th. Edition. Maryland, 39, p. 1.
|
54 |
Casaburi, A., Aristoy, M. C., Cavella, S., Di Monaco, R., Ercolini, D., Toldra, F., and Villani, F. (2007) Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter culture. Meat Sci. 76, 295-307.
DOI
ScienceOn
|
55 |
Ferreira, V, Barbosa, J., Vendeiro, S., Mota, A., Silva, F., Monteiro, M. J., Hogg, T., Gibbs, P., and Teixeira, P. (2006) Chemical and microbiological characterization of alheira: A typical Portuguese fermented sausage with particular reference to factors relating to food safety. Meat Sci. 73, 570-575.
DOI
ScienceOn
|
56 |
Ordonez, J. A., Hierro, E. M., Bruna, J., and Hoz, L. (1999) Changes in the components of dry-fermented sausages during ripening. Crit. Rev Food Sci. 39, 329-367.
DOI
ScienceOn
|