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. (August 2020)

• Record Type: Journal Article
• Authors: Demirok Soncu, E.; Özdemir, N.; Arslan, B.; Küçükkaya, S.; Soyer, A.
• Is Part Of: Meat science. Volume 166(2020)
• Publication Date: 2020-08
• Subjects: Chitosan coating -- Thyme essential oil -- Rosemary essential oil -- Fermented dry sausages -- Storage -- Aroma; Meat -- Periodicals; Meat industry and trade -- Periodicals; Viande -- Périodiques; Viande -- Industrie -- Périodiques; Meat; Meat industry and trade; Periodicals; 641.36
• DOI: 10.1016/j.meatsci.2020.108127
• Languages: English
• ISSNs: 0309-1740

Abstract

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. Highlights: Chitosan enriched with essential oils was used as a superficial fungal protector. Chitosan-thyme and chitosan-rosemary retarded fungal mycelium development on the casing. Chitosan-thyme and chitosan-rosemary retarded lipid oxidation during storage at 4 °C. Antifungal treatment did not negatively affect volatile composition of sausages. Chitosan-thyme and chitosan-rosemary improved the sensory properties of sausages.