DOCSLIB.ORG

Fby-11-3515 Yüksek Lisans Te

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Fby-11-3515 Yüksek Lisans Te T.C. ERCİYES ÜNİVERSİTESİ BİLİMSEL ARAŞTIRMA PROJELERİ KOORDİNASYON BİRİMİ FERMENTE SUCUKTAN İZOLE EDİLEN BAZI LAKTİK ASİT BAKTERİLERİNİN STARTER KÜLTÜR OLARAK KULLANIM POTANSİYELİNİN BELİRLENMESİ Proje No: FBY-11-3515 YÜKSEK LİSANS TEZ PROJESİ SONUÇ RAPORU Proje Yürütücüsü Prof. Dr. Hasan YETİM Gıda Mühendisliği Bölümü Araştırmacı Yük. Lis.Öğr. Yasemin ÇELEBİ SEZER 10/2012 KAYSERİ FERMENTE SUCUKTAN İZOLE EDİLEN BAZI LAKTİK ASİT BAKTERİLERİNİN STARTER KÜLTÜR OLARAK KULLANIM POTANSİYELİNİN BELİRLENMESİ Yasemin ÇELEBİ SEZER Erciyes Üniversitesi, Fen Bilimleri Enstitüsü Yüksek Lisans Tezi, Ağustos 2012 Danışman: Prof. Dr. Hasan YETİM ÖZET Geleneksel fermente sucuklarda üretim süresince gelişen mikroflora ile ürünün kalitesi, teknolojik özellikleri ve güvenilirliği arasında kuvvetli bir ilişki bulunmaktadır. Bu nedenle geleneksel Türk tipi sucuklarda spontan olarak gelişen, sucuk kalitesi üzerinde olumlu etkileri bulunan doğal floranın starter kültür olarak kullanılma potansiyelinin belirlenmesi gerekmektedir. İşte bu çalışmada da geleneksel yöntemlerle üretilen sucuklardan izole edilen bazı bakteri kültürlerinin starter kültür olarak kullanılma potansiyeli araştırılmıştır. Araştırmada, starter kültürsüz hazırlanan kontrol grubuna ilave olarak laktik asit bakterilerinin (Lactobacillus sakei, Lb. curvatus, Lb. plantarum) ve Staphlococcus cinsi bakterilerin (S. xylosus ve S. carnosus) 9 farklı kombinasyonu oluşturularak toplam 10 farklı grup sucuk üretilmiştir. Fermantasyon süresince (0., 4., 8 ve 12. günler) sucuk örneklerinde nem, pH, su aktivitesi analizleri ile laktik asit bakteri sayımları yapılmıştır. Ayrıca sucuğun bakteriyel florasınındaki değişim fermentasyon süresince (0., 4., 8. ve 12. günler) PCR-DGGE yöntemi ile izlenmiştir. PCR-DGGE analizi sonuçlarına göre tüm sucuk örneklerinde, fermantasyonun 4. gününden itibaren şiddetli bir Lb. sakei bandı gözlenmiştir. Kontrol grubu örneklerde Brochothrix thermosphacta, Leuconostoc gasicomitatum, Carnobacterium divergens ve Lactococcus piscium bakterileri fermentasyonun ilk günlerinden itibaren gözlenmiştir. Lb. plantarum, Lb. sakei ve Lb. curvatus bakterilerine ait bantlar sucuk örneklerinde ayırt edilebilmelerine rağmen, S. carnosus ve S. xylosus bakterilerine ait bantlar ayırt edilememiştir. Ayrıca, fermantasyon sonrası, sucuk örneklerinde bazı fiziksel, kimyasal, mikrobiyolojik ve duyusal analizler ile uçucu bileşiklerin analizi yapılmıştır. Üretilen sucuklarda olgunlaşmanın son gününde pH değerleri; 4.96-5.45, aw değerleri; 0.89-0.92, kuru madde değerleri; %58.08-59.48 ve titrasyon asitliği değerleri; %1.25-1.80 aralıklarında bulunurken, ortalama LAB sayısının 8.65 log kob/g, TMAB sayısının 8.83 log kob/g, Enterobacteriaceae sayısının 3.70 log kob/g ve maya-küf sayısının ise 4.5 log kob/g civarında olduğu tespit edilmiştir. Duyusal açıdan en çok Lb. curvatus+Lb. sakei bakteri kültürlerini içeren (CS) sucuk grubu örnekleri beğenilmiştir. Üretilen tüm sucuklarda uçucu bileşik fraksiyonun önemli bir kısmını, baharat kaynaklı terpenlerin oluşturduğu tespit edilmiştir. Elde edilen bulgulara göre, ilave edilen bakteri kültürlerinin sucukların kalite ve teknolojik özellikleri üzerine istatiksel olarak önemli bir etkisi gözlenememiş konuyla ilgili daha çok sayıda ve daha detaylı araştırmaların yapılması gerektiği sonucuna varılmıştır. Anahtar Kelimeler: Türk tipi sucuk, yerel flora, doğal starter kültür, moleküler teknikler DETERMINATION OF STARTER CULTURE POTENTIAL OF SOME LACTIC ACID BACTERIA ISOLATED FROM TURKISH SUCUK Yasemin ÇELEBİ SEZER Erciyes University, Graduate School of Natural and Applied Sciences M. Sc. Thesis, August 2012 Supervisor: Prof. Dr. Hasan YETİM ABSTRACT In general, there is a strong relationship between the growing microflora during the Turkish sucuk production and the quality, technological characteristics and safety of the product. Hence, the determination of potantial use of natural flora as a starter culture is important since they grow spontaneously and have positive effects on quality of the sucuks. In this research, the potantial use of bacterial cultures used as starter culture and obtained from the Turkish sucuks produced by traditional methods was investigated. In research, ten different groups of sucuk were produced, thereby creating nine different combination of lactic acid bacterias (Lactobacillus sakei, Lb. curvatus, Lb. plantarum) and Staphlococcus type bacteria (S. xylosus ve S. carnosus) beside a control group produced without starter culture. Sample groups were fermented in a special cabin (15- 24 ºC, %75-95 relative humidity) for 12 days. Percent (%) moisture, pH, water activity and lactic acid bacteria count determined in the sucuk samples during the fermentation (0., 4., 8. and 12. days). PCR-DGGE analysis was also performed in order to determine the bacterial flora of sucuk during the fermentation. After the fermentation, some physical, chemical, microbiological, sensory and volatile compound analysis were conducted in sucuk samples. At the last day of fermentation in sucuk samples, pH values were between 4.96-5.45, water activity values were between 0.89-0.92, dry matter values were between 58.08-59.48%, titration acidity values between 1.25-1.80% and the number of average LAB was 8.65 log cfu/g, TMAB was 8.83 log cfu/g, number of Enterobacteriaceae was 3.70 log cfu/g and number of yeast and mold was 4.5 log cfu/g. From the sensory points of view, the most favoured sample group amoung the sucuks was Lb. curvatus+Lb. sakei bacterial cultures (CS) containing samples. In all samples, the terpenes originated from the spices were the important portion of volatile compound fraction. In terms of PCR-DGGE analysis results, in all sucuk samples, several Lb. sakei band was observed. At the beginning of fermentation in control group, Leuconostoc mesenteroides, Carnobacterium divergens, Brochothrix thermosphacta, Leuconostoc gasicomitatum bacteria were observed. Although Lb. plantarum, Lb. sakei and Lb. curvatus bacteria bands were distinguished in the all sucuk samples, S. carnosus and S. xylosus bacteria bands could not. In terms of the data obtained, added bacterial culture in the production of fermented sucuk did not have statiscally significant effect on the quality and technological characteristics of the sucuk samples. In conclusion, it might be suggested that more detailed research should be conducted on the quality of sucuk produced with added starter culture or isolated bacterial cultures. Keywords: Turkish sucuk, house flora, indigenous starters, molecular techniques KISALTMA ve SİMGELER Sembol Anlamı LAB Lactic acid Bacteria; Laktik Asit Bakterisi TMAB Toplam Mezofilik Aerobik Bakteri MRS De Man Rogosa and Sharpe Agar PCA Plate Count Agar VRB Violet Red Bile Agar DRBC Dichloran Rose Bengal Chloramphenicol Agar Kob Koloni Oluşturan Birim KM Kuru madde aw Water activity; Su Aktivitesi TBA Tiyobarbütirik Asit ABS Absorbans SFS Serum Fizyolojik Su A Adenin T Timin G Guanin C Sitozin g Gram V Volt vb. ve benzeri MS Mass spectrometry; Kütle spektrometrisi SPME Solid Phase Microexraction; Katı faz mikroekstraksiyon μmol Mikromol TABLOLAR LİSTESİ Tablo 2.1. Sucuk üretiminde kullanılan bakteri kültürlerinin kombinasyonları ......................... 20 Tablo 2.2. Fermente sucukların olgunlaştırma koşulları ............................................................. 21 Tablo 2.3. V1 ve V3 bölgesinin amplifikasyonu için kullanılan primerlerin baz dizilimi ......... 26 Tablo 3. 1. Fermentasyon süresince sucuk örneklerine ait LAB sayısının değişimi (log kob/g) 34 Tablo 3. 2. Sucuk örneklerine ait mikrobiyolojik sayım sonuçları (log kob/g) .......................... 34 Tablo 3. 3. Sucuk örneklerinin fermentasyon süresince fizikokimyasal analiz sonuçları .......... 40 Tablo 3. 4. Sucuk örneklerine ait fermentasyon sonundaki fizikokimyasal analiz sonuçları ..... 43 Tablo 3. 5. Sucuk örneklerine ait renk ölçüm değerleri .............................................................. 43 Tablo 3. 6. Çiğ Sucuk Örneklerine Ait Duyusal Analiz Sonuçları ............................................. 47 Tablo 3. 7. Pişmiş Sucuk Örneklerine Ait Duyusal Analiz Sonuçları ........................................ 47 Tablo 3. 8. Kontrol grubu ile bakteri kültürü ilave edilen sucuklarda olgunlaşma süresince belirlenen uçucu bileşiklerin alanlarına ait ortalamalar .......................................... 55 ŞEKİLLER LİSTESİ Şekil 2. 1. Araştırmada hazırlanan sucuk üretim aşamaları ............................................ 22 Şekil 3.1. Sucuk örneklerinin LAB sayılarının fermentasyon süresince değişimi ................. 32 Şekil 3. 2. Sucuk Örneklerinin Fermentasyon Süresince pH Değerlerinin Değişimi ............ 36 Şekil 3.3. Sucuk öneklerinin fermentasyon süresince su aktivitesi değerlerinin değişimi..... 37 Şekil 3.4.Sucuk örneklerinin fermentasyon süresince kuru madde değerlerinin değişimi .... 39 Şekil 3.5. Laboratuarda üretilen çiğ ve pişirilmiş sucuk örneklerinin fermentasyon sonunda kesit yüzey rengi değerlerinin örnekler arasındaki değişimi ............................. 45 Şekil 3.6. Laboratuarda üretilen çiğ ve pişirilmiş sucuk örneklerinin fermentasyon sonunda dış yüzey rengi değerlerinin örnekler arasındaki değişimi ................................ 46 Şekil 3.7. Laboratuarda üretilen çiğ sucuk örneklerinin fermentasyon sonunda kesit yüzey görünüş değerlerinin örnekler arasındaki değişimi ........................................... 48 Şekil 3.8. Laboratuarda üretilen çiğ sucuk örneklerinin fermentasyon sonunda kabuk oluşum değerlerinin örnekler
Load more

Recommended publications
  • Samningur Milli Íslands Og Evrópusambandsins Um Vernd Landfræðilegra Merkinga Landbúnaðarafurða Og Matvæla
    SAMNINGUR MILLI ÍSLANDS OG EVRÓPUSAMBANDSINS UM VERND LANDFRÆÐILEGRA MERKINGA LANDBÚNAÐARAFURÐA OG MATVÆLA ÍSLAND annars vegar og EVRÓPUSAMBANDIÐ hins vegar, hér á eftir nefnd „samningsaðilar“, SEM HAFA Í HUGA að samningsaðilarnir samþykkja að stuðla sín á milli að samstilltri þróun á landfræðilegum merkingum, eins og skilgreint er í 1. mgr. 22. gr. samnings Alþjóðaviðskiptastofnunarinnar um hugverkarétt í viðskiptum (TRIPS), og til að efla viðskipti með landbúnaðarafurðir og matvæli sem eru upprunnin á yfirráðasvæðum samningsaðilanna, SEM HAFA Í HUGA að í samningnum um Evrópska efnahagssvæðið (EES-samningurinn) er kveðið á um gagnkvæma viðurkenningu og vernd landfræðilegra merkinga á vínum, kryddblönduðum vínafurðum og brenndum drykkjum, HAFA ORÐIÐ ÁSÁTTIR UM EFTIRFARANDI: 1. gr. Gildissvið 1. Þessi samningur gildir um viðurkenningu og vernd landfræðilegra merkinga á landbúnaðarafurðum og matvælum, öðrum en vínum, kryddblönduðum vínafurðum og brenndum drykkjum, sem eru upprunnin á yfirráðasvæði samningsaðilanna. 2. Landfræðilegar merkingar samningsaðila skulu einungis njóta verndar hins samningsaðilans samkvæmt þessum samningi ef þær falla undir gildissvið löggjafarinnar sem um getur í 2. gr. 2. gr. Gildandi, landfræðilegar merkingar 1. Evrópusambandið kemst að þeirri niðurstöðu, eftir athugun á löggjöf Íslands sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 2. Ísland kemst að þeirri niðurstöðu, eftir athugun á löggjöf Evrópusambandsins sem er tilgreind í A-hluta I. viðauka, að löggjöfin uppfylli þá þætti sem mælt er fyrir um í B-hluta I. viðauka. 3. Eftir að Ísland hefur lokið andmælameðferð, í samræmi við C-hluta I. viðauka, og eftir að Ísland hefur athugað landfræðilegar merkingar landbúnaðarafurða og matvæla Evrópusambandsins, sem eru tilgreindar í II.
    [Show full text]
  • Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use As Starter Culture
    microorganisms Review Autochthonous Probiotics in Meat Products: Selection, Identification, and Their Use as Starter Culture Paulo E. S. Munekata 1, Mirian Pateiro 1 , Wangang Zhang 2, Rubén Domínguez 1 , Lujuan Xing 2, Elena Movilla Fierro 3 and José M. Lorenzo 1,4,* 1 Centro Tecnológico de la Carne de Galicia, rúa Galicia n◦ 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; [email protected] (P.E.S.M.); [email protected] (M.P.); [email protected] (R.D.) 2 Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; [email protected] (W.Z.); [email protected] (L.X.) 3 Complejo Hospitalario Universitario de Ourense, 32005 Ourense, Spain; elemofi[email protected] 4 Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain * Correspondence: [email protected] Received: 15 October 2020; Accepted: 19 November 2020; Published: 21 November 2020 Abstract: The increasing demand for functional food is pushing the food industry to innovate the conventional and well-known foods. Producing functional foods, especially with probiotics in meat products, is an intricate and multistage task that involves: the selection of microorganisms with probiotic potential, the identification at strain level, and the evaluation of probiotic strains in the processing of meat products. The resistance to digestion, followed by the successful colonization in the small intestine and the safety are the main criteria used to select and identify (at strain level) a probiotic, as reported in recent studies about the autochthonous microbiota of meat products.
    [Show full text]
  • Official Bulletin of the Industrial Property Special Edition
    OFFICIAL BULLETIN OF THE INDUSTRIAL PROPERTY SPECIAL EDITION GEOGRAPHICAL INDICATIONS OF AGRICULTURAL PRODUCTS AND FOODSTUFFS PROTECTED ON THE TERRITORY OF THE EUROPEAN UNION DATE OF PUBLICATION: 2018 04 17 The present edition of the Official Bulletin of Industrial Property includes amendments made on the basis of Decision N1/2018 of the Geographical Indications Sub-Commitee of March 14, 2018, modifying Annexes XVII-C and XVII-D to the Association Agreement between the European Union and the European Atomic Energy Community and their Member States, of the one part, and Georgia, of the other part. 2 CONTENTS ANNEX ANNEX XVII - C GEOGRAPHICAL INDICATIONS OF PRODUCTS AS REFERRED TO IN ARTICLE 170(3) AND (4) ……………………………………………………………………………………………… 6 PART A AGRICULTURAL PRODUCTS AND FOODSTUFFS OTHER THAN WINES, SPIRIT DRINKS AND AROMATISED WINES OF THE EUROPEAN UNION PROTECTED IN GEORGIA …………………………………………………………………………………………… 6 PART B AGRICULTURAL PRODUCTS AND FOODSTUFFS OTHER THAN WINES, SPIRIT DRINKS AND AROMATISED WINES OF GEORGIA PROTECTED IN THE EUROPEAN UNION ……………………………………………………………………….................................... 58 ANNEX XVII - D GEOGRAPHICAL INDICATIONS OF PRODUCTS AS REFERRED TO IN ARTICLE 170(3) AND (4) ……………………………………………………………………………………………… 59 PART A WINES OF THE EUROPEAN UNION PROTECTED IN GEORGIA ………...………………….. 59 PART B SPIRIT DRINKS OF THE EUROPEAN UNION PROTECTED IN GEORGIA …………………. 129 PART C AROMATISED WINES OF THE EUROPEAN UNION PROTECTED IN GEORGIA ………….. 140 3 DECISION №1/2018 OF THE GEOGRAPHICAL INDICATIONS SUB-COMMITTEE
    [Show full text]
  • Artisanal Charcutterie
    ARTISANAL CHARCUTTERIE LIST OF PRODUCTS & DESCRIPTION Guanciale Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. 520 THB/KG Its flavor is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away giving great depth of flavor to the dishes and sauces it is used in. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as a pasta ingredient.It is used in dishes like spaghetti alla carbonara and sauces like sugo all'amatriciana. Coppa / Cabecero de lomo Capocollo or Coppa is a traditional Italian and Corsican pork cold cut (salume) made from the dry-cured muscle running from the neck to the 4th or 5th rib of the pork shoulder or neck. 1030 THB/ Kg It is a whole muscle salume, dry cured and, typically, sliced very thin. It is similar to the more widely known cured ham or prosciutto, because they are both pork-derived cold-cuts that are used in similar dishes This cut is typically called capocollo or coppa in much of Italy and Corsica. Regional terms include capicollo (Campania), capicollu (Corsica), finocchiata (Tuscany), lonza (Lazio) and lonzino (Marche and Abruzzo). Capocollo is esteemed for its delicate flavor and tender, fatty texture and is often more expensive than most other salumi. In many countries, it is often sold as a gourmet food item. It is usually sliced thin for use in antipasto or sandwiches such as muffulettas, Italian grinders and subs, and panini as well as some traditional Italian pizza.
    [Show full text]
  • Iceland on the Protection of Geographical Indications for Agricultural Products and Foodstuffs
    24.10.2017 EN Official Journal of the European Union L 274/3 AGREEMENT between the European Union and Iceland on the protection of geographical indications for agricultural products and foodstuffs THE EUROPEAN UNION, of the one part, and ICELAND of the other part, hereinafter referred to as the ‘Parties’, CONSIDERING that the Parties agree to promote between each other a harmonious development of the geographical indications as defined in Article 22(1) of the Agreement on Trade-Related Aspects of Intellectual Property Rights (TRIPS) and to foster trade in agricultural products and foodstuffs originating in the Parties' territories, CONSIDERING that the Agreement on the European Economic Area (EEA Agreement) provides for the mutual recognition and protection of geographical indications of wines, aromatised wine products and spirit drinks, HAVE AGREED AS FOLLOWS: Article 1 Scope 1. This Agreement applies to the recognition and protection of geographical indications for agricultural products and foodstuffs other than wines, aromatised wine products and spirit drinks originating in the Parties' territories. 2. Geographical indications of a Party shall be protected by the other Party under this Agreement only if covered by the scope of the legislation referred to in Article 2. Article 2 Established geographical indications 1. Having examined the legislation of Iceland listed in Part A of Annex I, the European Union concludes that that legislation meets the elements laid down in Part B of Annex I. 2. Having examined the legislation of the European Union listed in Part A of Annex I, Iceland concludes that that legislation meets the elements laid down in Part B of Annex I.
    [Show full text]
  • B AGREEMENT Between the European Community and the Swiss Confederation on Trade in Agricultural Products (OJ L 114, 30.4.2002, P
    2002A4430 — EN — 31.12.2015 — 003.001 — 1 This document is meant purely as a documentation tool and the institutions do not assume any liability for its contents ►B AGREEMENT between the European Community and the Swiss Confederation on trade in agricultural products (OJ L 114, 30.4.2002, p. 132) Amended by: Official Journal No page date ►M1 Decision No 2/2003 of the Joint Veterinary Committee set up by the L 23 27 28.1.2004 Agreement between the European Community and the Swiss Confed­ eration on trade in agricultural products of 25 November 2003 ►M2 Decision No 3/2004 of the Joint Committee of 29 April 2004 L 151 125 30.4.2004 ►M3 Decision No 1/2004 of the Joint Veterinary Committee set up under the L 160 115 30.4.2004 Agreement between the European Community and the Swiss Confed­ eration on trade in agricultural products of 28 April 2004 ►M4 Decision No 2/2004 of the Joint Veterinary Committee set up under the L 17 1 20.1.2005 Agreement between the European Community and the Swiss Confed­ eration on trade in agricultural products of 9 December 2004 ►M5 Decision No 2/2005 of the Joint Committee on Agriculture set up by L 78 50 24.3.2005 the Agreement between the European Community and the Swiss Confederation on trade in agricultural products of 1 March 2005 ►M6 Decision No 1/2005 of the Joint Committee on Agriculture set up by L 131 43 25.5.2005 the Agreement between the European Community and the Swiss Confederation on trade in agricultural products of 25 February 2005 ►M7 Decision No 3/2005 of the Joint Committee on Agriculture set
    [Show full text]
  • Fermented Foods As a Dietary Source of Live Organisms Shannon Rezac University of Nebraska - Lincoln
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by UNL | Libraries University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Faculty Publications in Food Science and Food Science and Technology Department Technology 2018 Fermented Foods as a Dietary Source of Live Organisms Shannon Rezac University of Nebraska - Lincoln Car Reen Kok University of Nebraska - Lincoln, [email protected] Melanie Heermann University of Nebraska - Lincoln Robert W. Hutkins University of Nebraska-Lincoln, [email protected] Follow this and additional works at: http://digitalcommons.unl.edu/foodsciefacpub Part of the Food Science Commons Rezac, Shannon; Kok, Car Reen; Heermann, Melanie; and Hutkins, Robert W., "Fermented Foods as a Dietary Source of Live Organisms" (2018). Faculty Publications in Food Science and Technology. 268. http://digitalcommons.unl.edu/foodsciefacpub/268 This Article is brought to you for free and open access by the Food Science and Technology Department at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Faculty Publications in Food Science and Technology by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. REVIEW published: 24 August 2018 doi: 10.3389/fmicb.2018.01785 Fermented Foods as a Dietary Source of Live Organisms Shannon Rezac, Car Reen Kok, Melanie Heermann and Robert Hutkins* Department of Food Science and Technology, University of Nebraska—Lincoln, Lincoln, NE, United States The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased availability due to the process of fermentation.
    [Show full text]
  • Characterisation of Bresaola Products Made from Beef, Veal, Wagyu, Mutton and Lamb
    Characterisation of bresaola products made from beef, veal, wagyu, mutton and lamb Renyu Zhang A thesis submitted to Auckland University of Technology in partial fulfilment of the requirements for the degree of Master of Applied Science (MAppSc) School of Applied Sciences 2015 Characterisation of bresaola products made from beef, veal, wagyu, mutton and lamb Approved by: Supervisors: Dr. Michelle Yoo: _______________________ A/Pro. Nazimah Hamid: ____________________ Dr. Mustafa Farouk: _______________________ Table of contents Table of contents .................................................................................................... i List of Figures ...................................................................................................... iv List of Tables......................................................................................................... v Attestation of Authorship .................................................................................... vii Acknowledgements ............................................................................................ viii Abstract ................................................................................................................ ix Chapter 1 Introduction .......................................................................................... 1 Chapter 2 Literature review .................................................................................. 3 2.1 Meat and meat derived products ....................................................................
    [Show full text]
  • Adriano Chiomento Catalog
    Contents CHIOMENTO: EST. 1960 4 MASTER CHEESES 6 • Expert tips for buying, tasting and storing cheese 7 FRESH CHEESES 8 • Ricottas • Creamy cheeses • Fresh, artisan, pasta filata cheeses 9 • The creamery ITALIAN CHEESES 10 • Goat’s milk • Three milks 11 • Sheep’s milk 12 • Cow’s milk 14 • Blue-veined 19 SWISS CHEESES 20 ENGLISH CHEESES 20 SPANISH CHEESES 22 FRENCH MONASTERY CHEESES (cow’s milk) 24 FRENCH CHEESES SELECTED BY PHILIPPE OLIVIER 26 • Goat’s milk 26 • Sheep’s milk 27 • Blue-veined 27 • Cow’s milk 28 ITALIAN HAMS, CURED MEATS AND SALAMIS 32 • Raw ham (prosciutto) • Smoked ham 34 • Cooked ham • Cured beef 35 • Pork salami • Wild boar 36 • Salami from Cinta Senese pigs 37 SPECIALITY SPANISH SALUMI 38 • Prosciutto from Spain • Salumi from Spain SPECIALITY EUROPEAN SALUMI 39 • Smoked cured meat FOIE GRAS, FRESH MEAT AND CHOICE FISH 40 FOIE GRAS AND FRESH DUCK PRODUCTS PETROSSIAN FOIE GRAS • Raw and mi-cuit goose and duck foie gras • Preserves in glass jars CHOICE SMOKED AND PRESERVED FISH 41 • Wild smoked salmon • North Sea salmon - salted by hand, hung and smoked, cleaned “Plaque” packs - “Steak” packs - Specialities • Herrings • Anchovies • Bottarga • Anchovies • Bonito tuna • Piquillo peppers 42 • Caviar from Iran 43 • Caviar and other products by Petrossian OUR RECOMMENDED ACCOMPANIMENTS 44 • Cheese beers • Honeys and Mustard preserves • Sorrento citrus marmalades • Jellies from Pays du Nord • Friuli wine jellies OTHER PRODUCTS 46 DELICACIES FOR THE PATISSIER 46 CATERING EQUIPMENT 46 Est. 1960 Since 1960 a passion for discovering new flavours has urged Adriano Chiomento to search for rare and exclusive cheeses, cured meats (salumi), choice fish and typical European products.
    [Show full text]
  • Microbiota of the Fermented Sausages: Influence to Product Quality and Safety B
    1061 Bulgarian Journal of Agricultural Science, 20 (No 5) 2014, 1061-1078 Agricultural Academy MICROBIOTA OF THE FERMENTED SAUSAGES: INFLUENCE TO PRODUCT QUALITY AND SAFETY B. MILICEVIC1, B. DANILOVIC1*, N. ZDOLEC2, L. KOZACHINSKI2, V. DOBRANIC2 and D. SAVIC1 1 University of Nis, Faculty of Technology, Leskovac, Serbia 2 University of Zagreb, Department of Hygiene and Technology of Animal Foodstuffs, Faculty of Veterinary Medicine, Zagreb, Croatia Abstract MILICEVIC, B., B. DANILOVIC, N. ZDOLEC, L. KOZACHINSKI, V. DOBRANIC and D. SAVIC, 2014. Microbiota of the fermented sausages: influence to product quality and safety. Bulg. J. Agric. Sci., 20: 1061-1078 Nowadays a great variety of traditional dry fermented sausages is present on the market. Differences in their sensorial characteristics depend on their composition, as well as complex biochemical reactions which occur during the fermentation process. The production of fermented sausages is greatly influenced by the changes in the composition of microbiota. It is generally agreed that microbiota of the fermented sausages is mainly constituted of lactic acid bacteria and coagulase-negative staphylococci. Fermentation of different sausages can, also, involve other microorganisms as yeasts and moulds. Development of different microbial groups or even specific species can significantly affect the characteristics of the final product. The influ- ence of the microbiota can, also, be seen in the contribution to the product safety especially by the synthesis of lactic acid and bacteriocins. On the other hand, the use of these species can have potential hazards related to biogenic amines and enterotoxin production, as well as antibiotic resistance. The review deals with the composition of microbiota of different traditional fer- mented sausages and the impact of microbiota to product safety and potential hazards.
    [Show full text]
  • Vermont Dry-Cured Meat Marketing Study REPORT
    Vermont Dry-cured Meat Marketing Study REPORT Prepared by: Jeffrey P. Roberts For Vermont Housing & Conservation Board Farm Viability Program September 15 2012 Project conducted with funding from the Vermont Farm Viability Program And the Vermont Agriculture Innovation Center 1 Vermont Dry-cured Meat Marketing Study REPORT Prepared by: Jeffrey P. Roberts For Vermont Housing & Conservation Board Farm Viability Program Project conducted with funding from the Vermont Farm Viability Program And the Vermont Agriculture Innovation Center September 15 2012 In July 2012, VHCB’s Farm Viability Program contracted with Jeff Roberts to conduct a marketing study for possible future Vermont dry-cured meat products. The study scope of work included the following objectives: • Collaborate with the VHCB Farm Viability Program in developing a marketing study for Vermont dry-cured pork products, focusing on demand in both urban markets of the Northeast and retail/wholesale markets in Vermont. • Provide a final report that includes: summary of findings; description of how research was conducted; specific market feedback received; conclusions; contacts list of markets by region to be shared with Vermont producers of dry-cured pork and other meat products. Specific questions to be addressed include: o What specific dry-cured products, including less common, nose-to-tail products, are retail and wholesale markets most interested in sourcing from Vermont producers? o What are retail and wholesale markets willing to pay for these products (if produced in Vermont)? What volume might they purchase/what volume do they currently purchase? This report is divided into the following sections: • An executive summary of findings • Description of research methodologies • Conclusions o Description and analysis of data and interview results • Appendices o Interview survey form o List of interviewees with contact information.
    [Show full text]
  • 5 Fermented Meat Products
    Transworld Research Network 37/661 (2), Fort P.O., Trivandrum-695 023, Kerala, India Quality of Meat and Meat Products, 2009: ISBN: 978-81-7895-386-1 Editor: İsmail Yılmaz 5 Fermented meat products Ismail Yilmaz and H. Murat Velioglu* Namik Kemal University Agricultural Faculty, Food Engineering Department Tekirdag, Turkey. *E-mail: [email protected] Abstract Fermentation is an ancient process that has been used to prevent foods and this process is widely practiced in the meat industry as a method of preparing and preserving meat. The bacteria, Lactobacillus, Staphylococcus and Micrococcus, play the most important role in this well known microbial process. Additionally, certain types of yeasts and molds are also used in production of some special fermented meat products. The meat products produced with this method are mostly approved in the meaning of consumers’ acceptance. Sucuk, Hungarian salami and Chorizo are the well known Correspondence/Reprint request: Dr. Ismail Yilmaz, Namik Kemal University Agricultural Faculty Food Engineering Department, Tekirdag, Turkey. E-mail: [email protected] 2 Ismail Yilmaz & H. Murat Velioglu examples of this kind of products. Numbers of different parameters have to be controlled to obtain high quality fermented meat product. These parameters can be divided in two groups as intrinsic and extrinsic factors. In this chapter, fermentation practices in meat technology and the parameters that should be controlled to produce good quality fermented product are examined. 1. Fermentation Fermentation is a term first used with regard to the foaming that occurs during the manufacture of wine and beer. The process dates back to at least 6,000 B.C.
    [Show full text]