2026-10-19T01:08:49Zhttps://ebyu-rdlopen.rawdatalibrary.net/oai/request

oai:ebyu-rdlopen.rawdatalibrary.net:ebyu/137212026-10-18T21:13:29Zopenairedrivercom_ebyu_10000col_ebyu_10001

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 storageDemirok Soncu, E.Özdemir, N.Arslan, B.Küçükkaya, S.Soyer, A.AromaChitosan coatingFermented dry sausagesRosemary essential oilStorageThyme essential oilAnimalsAntifungal AgentsCattleChitosanFood MicrobiologyFood PreservationFungiMeat ProductsOils, VolatileRosmarinusSorbic AcidTasteThymus PlantAscorbic acidEnergy storageMeatsPotassium sorbateVolatile organic compoundsantifungal agentessential oilChitosan coatingsDry fermented sausageDry sausageSensory attributesThe 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. © 2020 Elsevier LtdElsevier Ltd2020Articlehttps://rdlopen.rawdatalibrary.net/r/ebyu/13721https://doi.org/10.1016/j.meatsci.2020.1081270309-1740enMeat Scienceinfo:eu-repo/semantics/openAccessinfo:eu-repo/semantics/articlehttps://ebyu-rdlopen.rawdatalibrary.net/tr/items/ebyu/13721