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Microbiological Quality and Shelf-life ofSausage Treated with Chitosan

Yıl 2011, Cilt: 37 Sayı: 2, 117 - 126, 01.11.2011

Öz

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 4oC 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 20th 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

Kaynakça

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Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Araştırma Makalesi
Yazarlar

Kamil Bostan

Fatma Isın Mahan Bu kişi benim

Yayımlanma Tarihi 1 Kasım 2011
Yayımlandığı Sayı Yıl 2011 Cilt: 37 Sayı: 2

Kaynak Göster

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 Bostan K, Isın Mahan F. Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. iuvfd. Kasım 2011;37(2):117-126. doi:10.16988/iuvfd.72072
Chicago Bostan, Kamil, ve Fatma Isın Mahan. “Microbiological Quality and Shelf-Life OfSausage Treated With Chitosan”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 37, sy. 2 (Kasım 2011): 117-26. https://doi.org/10.16988/iuvfd.72072.
EndNote Bostan K, Isın Mahan F (01 Kasım 2011) Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. İstanbul Üniversitesi Veteriner Fakültesi Dergisi 37 2 117–126.
IEEE K. Bostan ve F. Isın Mahan, “Microbiological Quality and Shelf-life ofSausage Treated with Chitosan”, iuvfd, c. 37, sy. 2, ss. 117–126, 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 (Kasım 2011), 117-126. https://doi.org/10.16988/iuvfd.72072.
JAMA Bostan K, Isın Mahan F. Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. iuvfd. 2011;37:117–126.
MLA Bostan, Kamil ve Fatma Isın Mahan. “Microbiological Quality and Shelf-Life OfSausage Treated With Chitosan”. İstanbul Üniversitesi Veteriner Fakültesi Dergisi, c. 37, sy. 2, 2011, ss. 117-26, doi:10.16988/iuvfd.72072.
Vancouver Bostan K, Isın Mahan F. Microbiological Quality and Shelf-life ofSausage Treated with Chitosan. iuvfd. 2011;37(2):117-26.