کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
6400225 1628522 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effects of encapsulated starter cultures on microbial and physicochemical properties of traditionally produced and heat treated sausages (sucuks)
ترجمه فارسی عنوان
تأثیر کشت های استارتر کپسوله شده بر خواص میکروبی و فیزیکی شیمیایی سوسیس های سنتی تولید شده و حرارت (سوکس)
کلمات کلیدی
باکتری اسید لاکتیک، کپسوله سازی، نرخ بقا، حرارت تحت درمان با سوکور،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Starter cultures were effectively encapsulated into alginate-starch microcapsules.
- Encapsulated starter cultures can be used in heat treated sucuks.
- The bacterial survival in simulated and sucuk mediums was significantly improved.

Starter cultures (Lactobacillus plantarum and Staphylococcus xylosus) were encapsulated by emulsion method using alginate-starch mixture to increase the live cell number when they used in the heat treated (at ∼70 °C for 20 min) and in fermented sucuks. Effects of encapsulated bacteria on microbial and physicochemical properties of heat treated sucuk were investigated. Freeze dried micro particles were characterized in terms of survival rate surface morphology and release profile. The highest survival rate was observed for L. plantarum and S. xylosus at 2% and 0.5% concentrations, respectively. Release test was completed for 14 days with the release rates of 70.21% and 70.34% for S. xylosus and L. plantarum, respectively. The starter cultures were protected by encapsulation against the harsh conditions during fermentation and heat treatment with lower reduction rates suggesting that the microencapsulation of starter cultures is a robust option for the use in the production of heat treated meat products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 75, January 2017, Pages 425-433
نویسندگان
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