壳聚糖作为表面真菌抑制剂对干发酵香肠微生物学、理化特性、氧化和感官特性的影响。
Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages.
机构信息
Ankara University, Faculty of Engineering, Department of Food Engineering, Gölbaşı, 06830 Ankara, Turkey.
Ankara University, Faculty of Engineering, Department of Food Engineering, Gölbaşı, 06830 Ankara, Turkey.
出版信息
Meat Sci. 2018 Nov;145:107-113. doi: 10.1016/j.meatsci.2018.06.012. Epub 2018 Jun 12.
The study aimed to improve the quality characteristics of Turkish dry-fermented sausages (sucuk) using different concentrations of chitosan (CH) coating as superficial mold inhibitor. The sausages were treated (w/w) with chitosan (0.2%, CH1; 0.5%, CH2 and 1%, CH3), potassium sorbate (20%, PS), acetic acid (1%, AA) and distilled water. Treatment with PS and CH3 resulted in a remarkable reduction of mold and yeast counts in the sausages and on casings at the end of ripening. Total aerobic mesophilic bacteria and lactic acid bacteria (LAB) varied from 7.19-7.29 to 9.01-9.27 and from 6.37-6.44 to 8.53-8.93 log CFU/g at day 0 and 12, respectively. Treatment with chitosan did not affect the natural microbiota of the sausages. Enterobacteriaceae counts were lowered from 5.79-5.89 to 2.08-2.53 log CFU/g by chitosan. Moreover, the rate of lipid oxidation in the sausages decreased by chitosan treatment. Sensory attributes were also notably enhanced in the cooked sausages treated with chitosan.
本研究旨在通过使用不同浓度的壳聚糖（CH）涂层作为表面霉菌抑制剂来改善土耳其干发酵香肠（sucuk）的质量特性。将香肠（w/w）用壳聚糖（0.2%，CH1；0.5%，CH2 和 1%，CH3）、山梨酸钾（20%，PS）、乙酸（1%，AA）和蒸馏水进行处理。在成熟结束时，PS 和 CH3 的处理显著降低了香肠和肠衣上霉菌和酵母的计数。总需氧嗜温菌和乳酸菌（LAB）分别从 7.19-7.29 到 9.01-9.27 和从 6.37-6.44 到 8.53-8.93 log CFU/g 变化。壳聚糖处理对香肠的天然微生物群没有影响。肠杆菌科的计数从 5.79-5.89 降低到 2.08-2.53 log CFU/g 壳聚糖。此外，壳聚糖处理降低了香肠中的脂质氧化速率。用壳聚糖处理的煮香肠的感官属性也得到了显著提高。
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