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Titolo:
The use of yogurt as starter in rock samphire (Crithmum maritimum L.) fermentation
Autore:
Ozcan, M;
Indirizzi:
Selcuk Univ, Fac Agr, Dept Food Engn, TR-42031 Konya, Turkey Selcuk Univ Konya Turkey TR-42031 Dept Food Engn, TR-42031 Konya, Turkey
Titolo Testata:
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
fascicolo: 6, volume: 210, anno: 2000,
pagine: 424 - 426
SICI:
1438-2377(2000)210:6<424:TUOYAS>2.0.ZU;2-4
Fonte:
ISI
Lingua:
ENG
Keywords:
rock samphire; Crithmum maritimum; Umbelliferae; brine concentration; fermentation;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
20
Recensione:
Indirizzi per estratti:
Indirizzo: Ozcan, M Selcuk Univ, Fac Agr, Dept Food Engn, TR-42031 Konya, Turkey Selcuk Univ Konya Turkey TR-42031 Engn, TR-42031 Konya, Turkey
Citazione:
M. Ozcan, "The use of yogurt as starter in rock samphire (Crithmum maritimum L.) fermentation", EUR FOOD RE, 210(6), 2000, pp. 424-426

Abstract

Aerial parts of rock samphire (Crithmum maritimum L., Umbelliferae) growing along the seaside in Antalya and Mersin (southern Turkey) were randomly collected in June 1998. Flesh leaves and stems in 8% salt and 8% salt + 1% yogurt + 1% sugar (saccharose) were fermented for 25 days. Some chemical andmicrobiological analyses were made in brines during fermentation. The observed final product colour, flavour, odour, high acidity and lactic acid bacteria (LAB) activity, low pH, decreases fermentation time and lack of growth coliform bacteria after 10 days of fermentation indicated that the 8% salt + 1% yogurt + 1% sugar samples were superior to the 8% salt brines samples. The brine variety affected the final product quality more than the harvest region did. For both sample-types, fermentation time was determined as 15 to 25 days with regard to end-product flavour and odour, brine acidity and pH, and LAB activity.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/04/20 alle ore 10:51:21