Effect of chitosan-essential oil, a surface mold inhibitor, on microbiological and physicochemical characteristics of semidried fermented sausages

Kucukkaya S., ARSLAN B., DEMİROK SONCU E., Erturk D., SOYER A.

JOURNAL OF FOOD SCIENCE, cilt.85, sa.4, ss.1240-1247, 2020 (SCI-Expanded, Scopus) identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 85 Sayı: 4
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1111/1750-3841.15053
  • Dergi Adı: JOURNAL OF FOOD SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Analytical Abstracts, Applied Science & Technology Source, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Computer & Applied Sciences, EMBASE, Environment Index, Food Science & Technology Abstracts, INSPEC, MEDLINE, Veterinary Science Database, DIALNET
  • Sayfa Sayıları: ss.1240-1247
  • Anahtar Kelimeler: antifungal treatment, chitosan, fermented semidried sausages, microbial quality, rosemary essential oil, thyme essential oil, OREGANO ESSENTIAL OIL, THYME ESSENTIAL OIL, SENSORY CHARACTERISTICS, ANTIBACTERIAL ACTIVITY, ANTIMICROBIAL ACTIVITY, ANTIFUNGAL ACTIVITY, FUNGUS INHIBITOR, LIPID OXIDATION, SHELF-LIFE, QUALITY
  • Ankara Üniversitesi Adresli: Evet

Özet

Mold growth on sausage casing during processing is an important problem in fermented sausages. In this work, sausages were dipped into 1% chitosan (C), 1% thyme essential oil in 1% chitosan (CT), 1% rosemary essential oil in 1% chitosan (CR), 20% potassium sorbate (PS) as chemical antifungal, and 1% acetic acid solution (AA) as chitosan solver, or distilled water (DW) as control after fermentation (at day 4). The changes in microbiological (total viable count, lactic acid bacteria [LAB], Micrococcaceae, Enterobacteriaceae, and mold and yeast counts) and physicochemical attributes of the sausages during 12 days of processing were monitored. As expected, LAB were the most dominant microbiota in fermented sausages and the dipping process did not have any negative effect. Additionally, the treatment with C, CT, and CR suppressed the growth of spoilage microorganisms, which resulted in a significant reduction (P < 0.01) of about 1.4 to 1.6 log CFU/g in Enterobacteriaceae counts at day 12. The C, CT, and CR similarly suppressed the growth of fungi in the interior of the sausages, and the antifungal treatment significantly reduced (P < 0.01) the load of fungi on the casing. Throughout the study, approximately log counts of 3 and 4 in lower molds and yeasts in the casings treated with PS and CR were found, respectively, as compared to DW. Finally, the microbial quality of the end product was notably improved.