Erzincan Binali Yıldırım ÜniversitesiErzincan Binali Yıldırım ÜniversitesiAçık Erişim Arşivi · RDL Open

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

ArticleAçık Erişim

Özet

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. © 2020 Elsevier Ltd

Anahtar Kelimeler

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 attributes
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorDemirok Soncu, E.
dc.contributor.authorÖzdemir, N.
dc.contributor.authorArslan, B.
dc.contributor.authorKüçükkaya, S.
dc.contributor.authorSoyer, A.
dc.date.accessioned2026-10-18T20:28:32.738867140Z
dc.date.available2026-10-18T20:28:32.738867140Z
dc.date.issued2020
dc.description.abstractThe 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 Ltd
dc.description.sponsorshipThis study was funded by The Scientific and Technological Research Council of Turkey (Grant # 115O199 ). Appreciation is expressed to the Sincan Meat Processing Plant (M.Sc. Hazret Özdemir) for sausage production.
dc.identifier.doi10.1016/j.meatsci.2020.108127
dc.identifier.eissn1873-4138
dc.identifier.issn0309-1740
dc.identifier.pmid32247159
dc.identifier.scopus2-s2.0-85082671911
dc.identifier.startpage108127
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/ebyu/13721
dc.identifier.volume166
dc.identifier.wosWOS:000535862900003
dc.language.isoen
dc.publisherElsevier Ltd
dc.relation.ispartofMeat Science
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectAroma
dc.subjectChitosan coating
dc.subjectFermented dry sausages
dc.subjectRosemary essential oil
dc.subjectStorage
dc.subjectThyme essential oil
dc.subjectAnimals
dc.subjectAntifungal Agents
dc.subjectCattle
dc.subjectChitosan
dc.subjectFood Microbiology
dc.subjectFood Preservation
dc.subjectFungi
dc.subjectMeat Products
dc.subjectOils, Volatile
dc.subjectRosmarinus
dc.subjectSorbic Acid
dc.subjectTaste
dc.subjectThymus Plant
dc.subjectAscorbic acid
dc.subjectEnergy storage
dc.subjectMeats
dc.subjectPotassium sorbate
dc.subjectVolatile organic compounds
dc.subjectantifungal agent
dc.subjectessential oil
dc.subjectChitosan coatings
dc.subjectDry fermented sausage
dc.subjectDry sausage
dc.subjectSensory attributes
dc.titleContribution 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
dc.typeArticle
dspace.entity.typePublication
rdl.citation.scopus50
rdl.citation.wos48
rdl.departmentDepartment of Food Engineering, Faculty of Engineering, Ankara University, Gölbaşı, Ankara, Turkey
rdl.departmentDepartment of Food Engineering, Faculty of Engineering, Erzincan Binali Yıldırım University, Erzincan, Turkey.
rdl.source.indexSCOPUS
rdl.source.indexWOS
rdl.source.indexPUBMED
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)