Use of chitosan in Turkish sausage (sucuk) production and effects on quality

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dc.contributor.authorGokmen, Mukadderat
dc.contributor.authorGurbuz, Umit
dc.date.accessioned2020-03-26T18:17:28Z
dc.date.available2020-03-26T18:17:28Z
dc.date.issued2011
dc.departmentSelçuk Üniversitesi, Veteriner Fakültesi, Besin Hijyeni ve Teknolojisi Bölümüen_US
dc.description.abstractThis study aims to investigate the effect of chitosan, natural polysaccharide, use in different proportions (0.05%, 0.1%, 0.5% and 1%) on the quality of Turkish sausage production. In the study, as a control group, the first group was added only 0.05% nitrate. Microbiological analysis (total aerobic mesophilic bacteria, Enterobacteriaceae, coliform and Escherichia coli, sulphite-reducing clostridia, mold-yeast count) was done in the four different stages of experimental sausage production, (meat [DN1], after mixing [DN2], after filling [DN3], after ripening [DN4]) and on the 1, 7, 15, 30 and 60 days of the storage. Sensory qualities of experimental sausage samples (flavor, color, appearance and texture) were evaluated in the DN4. It was then determined that a little amount of chitosan addition (0.05%, 0.1% and 0.5%) into the production of Turkish sausage affected the microbiological and sensory quality positively. However, addition of much larger amounts (such as 1%) affected the sensory quality in a negative way. Moreover, it was determined that higher amounts of chitosan applications (0.5% and 1%) created technological problems.en_US
dc.identifier.citationGökmen, M., Gürbüz, Ü. (2011). Use of Chitosan in Turkish Sausage (Sucuk) Production and Effects on Quality. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(Suppl-A), 67-71.
dc.identifier.endpageS71en_US
dc.identifier.issn1300-6045en_US
dc.identifier.startpageS67en_US
dc.identifier.urihttps://hdl.handle.net/20.500.12395/27035
dc.identifier.volume17en_US
dc.identifier.wosWOS:000290955200012en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.institutionauthorGurbuz, Umit
dc.language.isoenen_US
dc.publisherKAFKAS UNIV, VETERINER FAKULTESI DERGISIen_US
dc.relation.ispartofKAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISIen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectAntimicrobial effecten_US
dc.subjectQualityen_US
dc.subjectChitosanen_US
dc.subjectTurkish sausage (sucuk)en_US
dc.titleUse of chitosan in Turkish sausage (sucuk) production and effects on qualityen_US
dc.typeArticleen_US

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