Related Experiment Video
Updated: May 27, 2026
05:17
Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Colour parameters of Turkish-type fermented sausage during fermentation and ripening
1Ege University, Faculty of Engineering, Food Engineering Department, 35100 Bornova-İzmir, Turkey.
Meat Science
|November 9, 2011
Summary
Turkish fermented sausage color changes were tracked during processing. Optimal color development in this traditional food product was achieved after the initial ripening stage.
Area of Science:
- Food Science
- Meat Science
- Fermentation Technology
Background:
- Color is a critical quality attribute in fermented sausages, influencing consumer acceptance.
- Understanding color changes during processing is essential for consistent product development.
Purpose of the Study:
- To evaluate color parameter variations in Turkish-type fermented sausage throughout fermentation and ripening.
- To identify distinct processing phases based on color dynamics.
Main Methods:
- Measurements included CIE x y, L(∗) a(∗) b(∗), C(∗) h°, pigment nitrosation (NI), and pigment discoloration (RSI).
- Sausage processing involved four stages: two fermentation steps followed by two ripening steps.
Main Results:
- Color parameters showed significant variations across the different processing stages.
- The study identified two distinct phases in Turkish-type fermented sausage processing based on color changes.
- Optimal sausage color was achieved at the conclusion of the first ripening phase.
Conclusions:
- The color evolution of Turkish-type fermented sausage can be divided into two key processing phases.
- The first ripening stage is crucial for achieving the desired final color characteristics.
Related Concept Videos
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:32UV–Vis Spectroscopy of Conjugated Systems
Organic compounds with conjugated double bonds show strong absorption features in the UV–visible region of the electromagnetic spectrum attributed to π → π* electronic excitations. Generally, a UV–vis absorption spectrum is recorded as a plot of absorbance vs wavelength. The wavelength of maximum absorbance, which manifests as a peak in the absorption spectrum, is denoted as λmax.
One of the factors influencing λmax is the extent of conjugation in the...
One of the factors influencing λmax is the extent of conjugation in the...
02:39Indicators
Certain organic substances change color in dilute solution when the hydronium ion concentration reaches a particular value. For example, phenolphthalein is a colorless substance in any aqueous solution with a hydronium ion concentration greater than 5.0 × 10−9 M (pH < 8.3). In more basic solutions where the hydronium ion concentration is less than 5.0 × 10−9 M (pH > 8.3), it is red or pink. Substances such as phenolphthalein, which can be used to determine the pH of a solution, are called...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:13Special Staining Techniques
Specialized staining techniques play a vital role in microbiology by enabling the visualization of specific bacterial structures that remain undetectable with standard microscopy methods. These techniques not only enhance the structural visualization of bacterial cells but also provide critical insights into their pathogenicity and classification. Additionally, they support diagnostic and research endeavors in microbiology by identifying key bacterial features.Capsule Staining for Virulence...