1 Ocak 2019 Dergi makalesi Açık Erişim

Ozer, C. O.

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  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/73669</identifier>
  <creators>
    <creator>
      <creatorName>Ozer, C. O.</creatorName>
      <givenName>C. O.</givenName>
      <familyName>Ozer</familyName>
      <affiliation>Nevsehir Haci Bektas Veli Univ, Fac Engn &amp; Architecture, Dept Food Engn, TR-50300 Nevsehir, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Utilization Of Jerusalem Artichoke Powder In Production Of Low-Fat And Fat-Free Fermented Sausage</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2019</publicationYear>
  <dates>
    <date dateType="Issued">2019-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/73669</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsVersionOf">10.81043/aperta.73668</relatedIdentifier>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.81043/aperta.73669</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">The effects of Jerusalem artichoke powder (JAP) on the quality characteristics and storage stability of fermented sausage were investigated. The replacement of added beef fat with JAP were carried out during sausage manufacturing. Replacement of beef fat with JAP resulted in a significant decrease in TBARS and pH values and an increase in moisture and protein content in sausages during fermentation and storage (p&amp;lt;0.05). L* values decreased and a* values increased by adding JAP (p&amp;lt;0.05). JAP addition decreased hardness values and increased adhesiveness (p&amp;lt;0.05). The use of JAP encourages the development of lactic acid bacteria and positively affected their counts during the fermentation (p&amp;lt;0.05).</description>
  </descriptions>
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