Characteristics of traditional Turkish fermented soudjouk and current situation
| dc.contributor.author | Nazlı, Bülent | |
| dc.contributor.author | Pehlivanoğlu, Halime | |
| dc.contributor.author | Çağlar, Muhammed Yusuf | |
| dc.date.accessioned | 2021-10-13T12:40:39Z | |
| dc.date.available | 2021-10-13T12:40:39Z | |
| dc.date.issued | 2017 | |
| dc.department | Sağlık Bilimleri Fakültesi | |
| dc.description | Bulent Nazli*, Halime Pehlivanoglu and Muhammed Y. Caglar -- Istanbul Sabahattin Zaim University Food Engineering Department, Faculty of Engineering and Natural Sciences, Istanbul, Turkey -- *Address for Correspondence: Bulent Nazli, Istanbul Sabahattin Zaim University, Food Engineering Department, Faculty of Engineering and Natural Sciences, Halkali Cad. No:2, 34303, Kucukcekmece, Istanbul, Turkey, Tel: +90-212-692-97-07; Fax: +90-212-418-68-15, E-Mail: Submitted: 21 July 2017; Approved: 28 July 2017; Published: 13 September 2017 -- Citation this article: Nazli B, Pehlivanoglu H, Caglar MY. Characteristics of Traditional Turkish Fermented Soudjouk and Current Situation. Int J Vet Sci Technol. 2017;1(1): 013-019. Copyright: © 2017 Nazli B, et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. | |
| dc.description.abstract | In this review study, it is aimed to give an information about the current situation and characteristics of the Traditional Turkish Fermented Soudjouk which has been known since ancient times and consumed with appreciation by the people of our country. For this reason, the information was gathered on the importance for health and nutrition of traditional Turkish fermented soudjouk and its production technology, sensory, physico-chemical, microbiological characteristics and its current situation and was given in accordance with a certain plan. According to this, in soudjouks produced without heat treatment, it was determined that its characteristics which subject consumer liking of soudjouk was formed the result of fermentation that occured in completely natural conditions. In parallel with the information gathered, it has been concluded that the traditional Turkish Fermented soudjouk is a useful product for nutrition and health due to valuable nutrients and probiotic microorganisms included and so the presence of the product should be protected and its geographical marking as a national product should be made in Turkey. | |
| dc.identifier.citation | Nazli B, Pehlivanoglu H, Caglar M. Y. (2017). Characteristics of Traditional Turkish Fermented Soudjouk and Current Situation. Int J Vet Sci Technol. 1(1): 013-019. | |
| dc.identifier.endpage | 019 | |
| dc.identifier.issn | 2640-4397 | |
| dc.identifier.issue | 1 | |
| dc.identifier.orcid | Bülent Nazlı |0000-0002-1472-4961 | |
| dc.identifier.orcid | Halime Pehlivanoğlu |0000-0003-3138-9568 | |
| dc.identifier.orcid | Muhammed Yusuf Çağlar |0000-0002-5270-6756 | |
| dc.identifier.startpage | 013 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12436/2733 | |
| dc.identifier.volume | 1 | |
| dc.institutionauthor | Nazlı, Bülent | |
| dc.institutionauthor | Pehlivanoğlu, Halime | |
| dc.institutionauthor | Çağlar, Muhammed Yusuf | |
| dc.language.iso | en | |
| dc.publisher | SciRes Literature | |
| dc.relation.ispartof | International Journal of Veterinary Science & Technology | |
| dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.subject | Fermentation | |
| dc.subject | Soudjouk (Sucuk) | |
| dc.subject | Ripening | |
| dc.subject | Starter culture | |
| dc.subject | Probiotic | |
| dc.title | Characteristics of traditional Turkish fermented soudjouk and current situation | |
| dc.type | Article | |
| dspace.entity.type | Publication |
