ArticleFood science & nutrition2026
Influence of Fermentation and Curing on Residual Nitrite, Physico-Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The present study aimed to evaluate the influence of fermentation (starter culture addition), fermentation duration (24 and 72 h), and curing on volatile profile, physico-chemical, sensory and microbiological features of sucuk döner kebab. Five treatments were prepared: one control (no starter cultures and curing) and four with starter cultures including two semi-fermented (24 h) and two fermented (72 h) with and without curing. Fermentation reduced pH, with the lowest values observed in 72 h fermented treatments (
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