Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

摘要

Superficial mold growth In dry-fermented sausages is generally prevented by synthetic chemicals. However, the use of natural antifungals instead of chemicals has become a crucial research area nowadays as consumer demands have changed towards naturalfood production. With that said, chitosan solutions (C) enriched wilii thyme (CT; 0.2-1%) or rosemary (CR; 0.2-1%) essential oils, as natural antifungals, were evaluated to determine their inhibition effects on the surface mold growth in TiurHsh diy-feimented sausage ripened for 9 days. Additionally, impacts of these solutions on interior microbiota, physicodiemical and sensory properties of sausages were investigated. Higher concentrations (0.8% and 1%) of CT and CR significantly inhibited the superficial mold growth. Potassitmi sorbate and natural antifungals did not afiFect total aerobic mesophilic bacteria, Micrococcaceae, and lactic add bacteria counts (P > 0.05). Emerobacteriaceae, yeast and mold numben significantly (P < 0.05) reduced in the sausages with CT and CR treatment at 0.8% and 1% concentratioBS, 1%CT was 2 fold effective than 1%CR to prevent superficial mold growth. Panelists did not report any negative comment regarding the sausages coated with natural antifungals CP > 0.05). In conclusion, incorporation of 1%CT or 1%CR into chitosan would be a promising natural antifimgal to Inhibit surfece mold growth in dry-fermented sausages without affecting quality properties.