Contribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage.

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ID: 105214
2020
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Abstract
The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 months of storage at 4 °C. For control groups, distilled water (DW) and acetic acid (AA) were used. PS, C, CT and CR treatments inhibited fungal growth on casings while they resulted in lower Gram(+) catalase(+) cocci, Enterobacteriaceae, mold and yeast counts in sausages. Lower TBARS values were determined for CT and CR (p < .05). A total of 44 and 64 volatile compounds were identified in sausages and casings, respectively. Sausages coated with C, CT or CR had acceptable sensory attributes at the end of storage; however, DW and AA groups were rejected in the second and third month (p < .05), respectively, due to intense fungal growth which resulted in sensory defects.
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demirok-soncu2020contributionmeat Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Demirok Soncu, E;Özdemir, N;Arslan, B;Küçükkaya, S;Soyer, A;
Journal Meat science
Year 2020
DOI
S0309-1740(19)30758-2
URL
Keywords
storage chitosan coating aroma fermented dry sausages rosemary essential oil thyme essential oil

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