English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

The aim of this study, the effect of addition to mushroom into sucuk at different concentrations (0, 0.5, 1 and 2%) on microbiological quality and biogenic amine formation were investigated at different ripening periods (0, 3, 6, 9 and 12 days). Tryptamine and phenylethylamine were found 11.42 and 42.96 mg/kg beginning of ripening time, respectively. Both mushroom concentration and ripening period had significant (P <0.01) effect on lactic acid bacteria (LAB), Micrococcus and Staphylococcus counts and pH. The Enterobacteriaceae, yeast and mould counts were found to be under the detectable level (<log 2.0 cfu/g) after the 3rd day of ripening period. The pH value was determined as 5.82 at the beginning of ripening time and decreased to 4.82 at the end of ripening (12 days). These results suggest that mushroom can be used as a natural functional ingredient to improve taste and flavor as well as shelf-life stability of sucuk.

THE EFFECT OF DRIED MUSHROOM (AGARICUS BISPORUS) ADDITION ON MICROBIOLOGICAL QUALITY AND BIOGENIC AMINE CONTENTS IN SUCUK PRODUCTION