Use of chitosan in Turkish sausage (sucuk) production and effects on quality
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Tarih
2011
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma, Türk Sucuğu üretiminde doğal bir polisakkarit olan kitosanın farklı oranlarda (%0.05, %0.1, %0.5 ve %1) kullanılarak ürünün kalitesi üzerine etkilerini araştırmak amacıyla yapıldı. Kontrol grubuna %0.05 oranında nitrat ilave edildi. Deneysel sucuk üretiminin dört ayrı aşamasında (ette [DN1], karışım sonrası [DN2], dolum sonrası [DN3] olgunlaştırma sonrası [DN4]) ve depolamanın 1, 7, 15, 30 ve 60. günlerinde mikrobiyolojik analizler (Toplam aerobik mezofilik bakteri, Enterobacteriaceae, koliform, Escherichia coli, sülfitindirgeyen clostridia ve küf-maya sayımı) yapıldı. DN4 aşamasında duyusal nitelikleri (lezzet, renk, görünüm ve tekstür) değerlendirildi. Türk sucuğu üretiminde düşük oranlarda (%0.05, %0.1 ve %0.5) kitosan ilavesinin mikrobiyolojik ve duyusal kaliteyi olumlu yönde etkileyebileceği, yüksek oranlarda kitosan (örn., %1) uygulamalarının ise duyusal kaliteyi olumsuz yönde etkilediği belirlendi.
This study aims to investigate the eff ect of chitosan, natural polysaccharide, use in diff erent 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 diff erent 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 (fl avor, 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 aff ected the microbiological and sensory quality positively. However, addition of much larger amounts (such as 1%) aff ected the sensory quality in a negative way. Moreover, it was determined that higher amounts of chitosan applications (0.5% and 1%) created technological problems.
This study aims to investigate the eff ect of chitosan, natural polysaccharide, use in diff erent 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 diff erent 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 (fl avor, 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 aff ected the microbiological and sensory quality positively. However, addition of much larger amounts (such as 1%) aff ected the sensory quality in a negative way. Moreover, it was determined that higher amounts of chitosan applications (0.5% and 1%) created technological problems.
Açıklama
Anahtar Kelimeler
Veterinerlik, Antimicrobial effect, Quality, Chitosan, Turkish sausage (sucuk)
Kaynak
Kafkas Üniversitesi Veteriner Fakültesi Dergisi
WoS Q Değeri
Q3
Scopus Q Değeri
Cilt
17
Sayı
(A)
Künye
Gökmen, 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.
