Gokmen, MukadderatGurbuz, Umit2020-03-262020-03-262011Gökmen, M., Gürbüz, Ü. (2011). Use of Chitosan in Turkish Sausage (Sucuk) Production and Effects on Quality. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 17(Suppl-A), 67-71.1300-6045https://hdl.handle.net/20.500.12395/27035This 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.eninfo:eu-repo/semantics/openAccessAntimicrobial effectQualityChitosanTurkish sausage (sucuk)Article17S67S71WOS:000290955200012Q3