Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

Soncu, Eda Demirok; Arslan, Betül; Ertürk, Duygu; Küçükkaya, Seren; Özdemır, Necla; Soyer, Ayla

doi:10.1016/j.lwt.2018.06.049

Cited by 29 publications

(9 citation statements)

References 25 publications

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“…The initial counts 5.09 log cfu/g (TVC), 3.88 log cfu/g (LAB) and 2.41 log cfu/g (Micrococcaceae) increased constantly during the entirety of ripening to reach final counts of 7.98 log cfu/g, 7.04 log cfu/g and 4.87 log cfu/g, respectively. TVC counts in Njegusˇka correspond to those found by Demirok Soncu et al (2018) who reported similar counts in sucuk, but are lower to those reported for chorizo and Harbin sausage (Chen et al 2019;Pateiro et al 2015).…”

Section: Microbiological Analysessupporting

confidence: 86%

“…LAB counts in end product are analogous to that reported for other low-acid sausages ripened at low temperatures (Iacumin et al 2020;Palavecino Prpich et al 2015). Final number of Micrococcaceae is slightly higher to that reported for Greek sausage ripened by indigenous microflora (Baka et al 2011), but lower than found by other authors (Demirok Soncu et al 2018;Palavecino Prpich et al 2015) who reported counts in range from 5.5 log cfu/g to 7.93 log cfu/ g. TVC were strongly correlated with LAB (r = 0.94) and Micrococcaceae counts (r = 0.91), which is in accordance with previous findings of Lorenzo et al (2012) who reported even stronger correlation. Bacteria growth in fermented sausages is mainly limited by the effect of pH and a w .…”

Section: Microbiological Analysessupporting

confidence: 81%

“…In the first 8 days, pH value decreased from 5.98 to 5.52, after which it remained constant until the end of the ripening. The reason for pH drop could be in accumulation of lactic acid by LAB as a result of carbohydrate fermentation (Demirok Soncu et al 2018). Final pH (5.54) is similar to those reported for Italian sausages produced at low temperatures and without addition of starter cultures (Tremonte et al 2017) which could be the reason for limited fermentation.…”

Section: Physicochemical Analysesmentioning

confidence: 99%

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Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

et al. 2020

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The purpose of this paper was to investigate effect of ripening time on physicochemical, textural and microbiological properties of Njegusˇka (dry fermented sausage) during ripening and to conduct sensory and free fatty acid characterization of final product. Ripening time significantly (p \ 0.05) affected all physicochemical parameters. Moisture content dropped below national regulation limit (35%) after 12 days, which indicates that production process could be shortened for 4 days. Total weight loss was 36.34%. Due to its final pH (5.54), Nje-gusˇka can be classified as low-acid sausage which microbial safety mostly relies on its low water activity (\ 0.80). Final TBARS value was 0.27 mg MDA/kg. Levels of tyramine (36.9 mg/kg) and putrescine (16.7 mg/kg) were the highest among all biogenic amines while levels of remaining amines were under 5 mg/kg. Hardness, gumminess and chewiness significantly (p \ 0.05) increased during processing to reach final values of 65.59 N, 33.60 N and 19.12 N, respectively. Ripening time had significant effect on color (L * , a * and b * ) of surface, meat and fat parts which were all measured separately. Total viable count, lactic acid bacteria and Micrococcaceae counts increased from 5.11 log cfu/g, 3.90 log cfu/g and 2.41 log cfu/g to 7.96 log cfu/g, 7.04 log cfu/g and 4.86 log cfu/g, respectively. Results of sensory characterization showed high scores for smoky flavor, consistency, fattiness, fat/meat cohesiveness and saltiness while lactic acid odor and overall acidity were rated low.

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Section: Microbiological Analysessupporting

confidence: 86%

Section: Microbiological Analysessupporting

confidence: 81%

Section: Physicochemical Analysesmentioning

confidence: 99%

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Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

et al. 2020

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“…However, due to its stronger odors, the utilization of essential oils as food preservatives may be restricted [165]. The most studied essential oils were extracted from eucalyptus [166], Syzygium aromaticum [167], rosemary and thyme [168]. Although the capacity of these substances to efficiently reduce the microbial population present in the meat matrix was demonstrated, a high concentration of essential oils may modify the sensory properties of sausages due to their intense aroma [169][170][171].…”

Section: Essential Oilsmentioning

confidence: 99%

Edible Films on Meat and Meat Products

Song

Kim

et al. 2021

Coatings

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In 2018, the worldwide consumption of meat was 346.14 million tonnes, and this is expected to increase in the future. As meat consumption increases, the use of packaging materials is expected to increase along with it. Petrochemical packaging materials which are widely used in the meat processing industry, take a long time to regenerate and biodegrade, thus they adversely affect the environment. Therefore, the necessity for the development of eco-friendly packaging materials for meat processing, which are easily degradable and recyclable, came to the fore. The objective of this review is to describe the application of natural compound-derived edible films with their antioxidant and antibacterial activities in meat and meat products. For several decades, polysaccharides (cellulose, starch, pectin, gum, alginate, carrageenan and chitosan), proteins (milk, collagen and isolated soy protein) and lipids (essential oil, waxes, emulsifiers, plasticizers and resins) were studied as basic materials for edible films to reduce plastic packaging. There are still high consumer demands for eco-friendly alternatives to petrochemical-based plastic packaging, and edible films can be used in a variety of ways in meat processing. More efforts to enhance the physiological and functional properties of edible films are needed for commercial application to meat and meat products.

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“…Moreover, the incorporation of rosemary and citric extracts into the formulation of clean-label dry-cured meat products has demonstrated to be effective against microbiological growth and the production of volatile compounds in Spanish “chorizo” [ 7 , 13 ] and in “Cinta Senese” dry-fermented sausages [ 9 , 10 ]. Additionally, chitosan essential oil has improved the microbiological, physicochemical, and sensory characteristics of Turkish fermented sausages (sucuk) [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”

et al. 2021

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The main objective of the present study was to evaluate the antioxidant capacity of hydroxytyrosol derived from synthetic (HTs) and organic (HTo) sources, and citrus (C) extract, by incorporating them in a dry-cured meat product: fuet. Firstly, antioxidant extracts were tested in an oxidized pork meat model system, avoiding by 100% the protein oxidation against AAPH and AMVN. After that, four batches of fuet were made, namely Control, HTs, HTo, and C, which incorporated antioxidant extracts as substitutes of synthetic additives. A hundred-day shelf-life study was carried out. The incorporation of phenolic extracts neither affected proximal composition, nor ripening process (airing losses, aw, and pH), nor color development. However, the incorporation of HT increased Fe, Mn, and Si mineral content. At the same time, HT extracts inhibited lipid and protein oxidation and microbiological growth by 50%. Regarding sensory analysis, HTo was the most unpalatable (extract flavor apparition), while HTs and C samples were equally accepted as the Control sample. In addition, HT fuet samples showed two-fold higher antioxidant activity and total phenolic content than the Control sample. In conclusion, the use of HTs in dry-cured sausages was demonstrated to be the best option to the development of clean label meat products, with promising antioxidant properties and the best standards of quality and acceptability.

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Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

Cited by 29 publications

References 25 publications

Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening

Edible Films on Meat and Meat Products

Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage “Fuet”

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