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Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages
- Arslan, Betül, Soyer, Ayla
- Meat science 2018 v.145 pp. 107-113
- Enterobacteriaceae, acetic acid, chitosan, coatings, fermented sausages, lactic acid bacteria, lipid peroxidation, molds (fungi), potassium sorbate, sensory properties, yeasts
- 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.