Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey.
Department of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey; Department of Food Engineering, Faculty of Engineering and Architecture, Bitlis Eren University, Bitlis, Turkey.
Meat Sci. 2020 Aug;166:108127. doi: 10.1016/j.meatsci.2020.108127. Epub 2020 Mar 19.
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.
研究了壳聚糖（C）、添加百里香（CT）或迷迭香（CR）精油的壳聚糖以及山梨酸钾（PS）对发酵香肠在 4°C 下储存 3 个月期间表面真菌生长的影响。对照组使用蒸馏水（DW）和乙酸（AA）。PS、C、CT 和 CR 处理抑制了肠衣上的真菌生长，同时导致香肠中革兰氏阳性球菌、肠杆菌科、霉菌和酵母数量减少。CT 和 CR 的 TBARS 值较低（p<.05）。在香肠和肠衣中分别鉴定出 44 和 64 种挥发性化合物。在储存结束时，用 C、CT 或 CR 涂层的香肠具有可接受的感官特性；然而，由于强烈的真菌生长导致感官缺陷，DW 和 AA 组在第二个和第三个月分别被拒绝（p<.05）。
