Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages

Arslan B., Soyer A.

MEAT SCIENCE, cilt.145, ss.107-113, 2018 (SCI-Expanded) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 145
  • Basım Tarihi: 2018
  • Doi Numarası: 10.1016/j.meatsci.2018.06.012
  • Dergi Adı: MEAT SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.107-113
  • Erzincan Binali Yıldırım Üniversitesi Adresli: Evet

Özet

The study aimed to improve the quality characteristics of Turkish dry-fermented sausages (sucuk) using different concentrations of chitosan (CH) coating as superficial mold inhibitor. The sausages were treated (w/w) with chitosan (0.2%, CH1; 0.5%, CH2 and 1%, CH3), potassium sorbate (20%, PS), acetic acid (1%, AA) and distilled water. Treatment with PS and CH3 resulted in a remarkable reduction of mold and yeast counts in the sausages and on casings at the end of ripening. Total aerobic mesophilic bacteria and lactic acid bacteria (LAB) varied from 7.19-7.29 to 9.01-9.27 and from 6.37-6.44 to 8.53-8.93 log CFU/g at day 0 and 12, respectively. Treatment with chitosan did not affect the natural microbiota of the sausages. Enterobacteriaceae counts were lowered from 5.79-5.89 to 2.08-2.53 log CFU/g by chitosan. Moreover, the rate of lipid oxidation in the sausages decreased by chitosan treatment. Sensory attributes were also notably enhanced in the cooked sausages treated with chitosan.