Microbiological Quality and Shelf-life ofSausage Treated with Chitosan

Kamil Bostan; Fatma Isın Mahan

doi:10.16988/iuvfd.72072

Microbiological Quality and Shelf-life ofSausage Treated with Chitosan

Abstract

In this study, the microbiological quality and shelf-life of sausage treated with different concentrations of chitosan was investigated. Sausage samples obtained from a local producer were dipped into 0.25%, 0.5% and 1% chitosan solutions prepared with 1% acetic acid. The samples were drained, vacuum packed and stored at 4^oC a period of sixty days. The sausages were evaluated for sensorial properties and microbiological counts (aerobic mesophilic bacteria, total psychrotrophic bacteria, lactic acid bacteria, molds and yeasts) on days 1, 5, 10, 15, 30 and 60 of storage. All samples vacuum packed were stored. All the three different chitosan application (0.25%, 0.5% and 1.0%) did not cause undesirable alteration in sensory properties of sausages. Even more, treated samples had a brighter color than the control group. The first alterations indicating the spoilage were observed at the 20^th storage day in the untreated samples (control group). However, an abnormal changes were not determined on the samples treated with chitosan, even on the last day of storage. The counts of all determined microbiological indicators were significantly affected by the treatment with chitosan (P<0.05). The results indicated that the application of chitosan on the sausage surface by dipping improves the microbiological quality and extends the shelf-life, which could an alternative to chemical protective additives.

Key Words: Chitosan, antimicrobial effect, sausage, storage, shelf-life

Keywords

Kitosan, antimikrobiyel etki, sosis, muhafaza, raf ömrü

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Details

Primary Language

Turkish

Subjects

-

Journal Section

-

Authors

Kamil Bostan

Fatma Isın Mahan This is me

Publication Date

November 1, 2011

Submission Date

November 1, 2011

Acceptance Date

-

Published in Issue

Year 2011 Volume: 37 Number: 2

DOI

https://doi.org/10.16988/iuvfd.72072

IZ

https://izlik.org/JA44JB69BJ

Cite

RIS / Bibtex

APA

Bostan, K., & Isın Mahan, F. (2011). Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 37(2), 117-126. https://doi.org/10.16988/iuvfd.72072

AMA

1.Bostan K, Isın Mahan F. Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. iuvfd. 2011;37(2):117-126. doi:10.16988/iuvfd.72072

Chicago

Bostan, Kamil, and Fatma Isın Mahan. 2011. “Microbiological Quality and Shelf-Life OfSausage Treated With Chitosan”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 37 (2): 117-26. https://doi.org/10.16988/iuvfd.72072.

EndNote

Bostan K, Isın Mahan F (November 1, 2011) Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 37 2 117–126.

IEEE

[1]K. Bostan and F. Isın Mahan, “Microbiological Quality and Shelf-life ofSausage Treated with Chitosan”, iuvfd, vol. 37, no. 2, pp. 117–126, Nov. 2011, doi: 10.16988/iuvfd.72072.

ISNAD

Bostan, Kamil - Isın Mahan, Fatma. “Microbiological Quality and Shelf-Life OfSausage Treated With Chitosan”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 37/2 (November 1, 2011): 117-126. https://doi.org/10.16988/iuvfd.72072.

JAMA

1.Bostan K, Isın Mahan F. Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. iuvfd. 2011;37:117–126.

MLA

Bostan, Kamil, and Fatma Isın Mahan. “Microbiological Quality and Shelf-Life OfSausage Treated With Chitosan”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, vol. 37, no. 2, Nov. 2011, pp. 117-26, doi:10.16988/iuvfd.72072.

Vancouver

1.Kamil Bostan, Fatma Isın Mahan. Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. iuvfd. 2011 Nov. 1;37(2):117-26. doi:10.16988/iuvfd.72072