Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages

Roller, Sibel; Sagoo, Satnam; Board, R. G.; O'mahony, T. A. F.; Caplice, Elizabeth; Fitzgerald, G.; Fogden, Michael; Owen, M. R. L.; Fletcher, H.J.

doi:10.1016/s0309-1740(01)00243-1

Cited by 94 publications

(61 citation statements)

References 33 publications

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“…A certain number of reduction in TAMB number is seen in all groups from DN th 4 until the 60 day of storage. These results show similarities with the works of some researchers 4,13,[25][26][27] . Contrary to the findings of this study, some researchers 28,29 suggested that chitosan has no inhibitory eff ect on TAMB.…”

Section: Discussionsupporting

confidence: 90%

Türk Sucuğu Üretiminde Kitosan Kullanımı ve Kalite Üzerine Etkileri

Gökmen¹,

Gürbüz²

2009

Kafkas Univ Vet Fak Derg

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SummaryThis 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. 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. Keywords: Antimicrobial eff ect, Quality, Chitosan, Turkish sausage (sucuk) Türk Sucuğu Üretiminde Kitosan Kullanımı ve Kalite Üzerine Etkileri

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Section: Discussionsupporting

confidence: 90%

Türk Sucuğu Üretiminde Kitosan Kullanımı ve Kalite Üzerine Etkileri

Gökmen¹,

Gürbüz²

2009

Kafkas Univ Vet Fak Derg

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“…Chitosan exhibits in vitro antimicrobial activity against a range of foodborne microorganisms and consequently has attracted attention as a potential natural food preservative in meat products COVILL, 2000;ROLLER et al, 2002;SHAHIDI;ARACHCHI;JEON, 1999).…”

Section: Microbiological Evaluationmentioning

confidence: 99%

Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages

García¹,

Beldarraín²,

Fornaris³

et al. 2011

Ciênc. Tecnol. Aliment.

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“…In Italy, no addition of antimicrobial substances can be performed. For this reason, refrigeration at 4°C is the only available technology to preserve this product (40).The main studies performed on fresh sausages focused on the evaluation of the hygienic quality (2,8,30), the color (6, 41), and the use of a combination of chitosan and carnocin for preservation (32). No investigation of the microbial ecology of this product during storage has been performed.…”

mentioning

confidence: 99%

“…The main studies performed on fresh sausages focused on the evaluation of the hygienic quality (2,8,30), the color (6,41), and the use of a combination of chitosan and carnocin for preservation (32). No investigation of the microbial ecology of this product during storage has been performed.…”

mentioning

confidence: 99%

Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods

Cocolin

Rantsiou

Iacumin

et al. 2004

Appl Environ Microbiol

157

111

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In this study, a polyphasic approach was used to study the ecology of fresh sausages and to characterize populations of lactic acid bacteria (LAB). The microbial profile of fresh sausages was monitored from the production day to the 10th day of storage at 4°C. Samples were collected on days 0, 3, 6, and 10, and culture-dependent and -independent methods of detection and identification were applied. Traditional plating and isolation of LAB strains, which were subsequently identified by molecular methods, and the application of PCR-denaturing gradient gel electrophoresis (DGGE) to DNA and RNA extracted directly from the fresh sausage samples allowed the study in detail of the changes in the bacterial and yeast populations during storage. Brochothrix thermosphacta and Lactobacillus sakei were the main populations present. In particular, B. thermosphacta was present throughout the process, as determined by both DNA and RNA analysis. Other bacterial species, mainly Staphylococcus xylosus, Leuconostoc mesenteroides, and L. curvatus, were detected by DGGE. Moreover, an uncultured bacterium and an uncultured Staphylococcus sp. were present, too. LAB strains isolated at day 0 were identified as Lactococcus lactis subsp. lactis, L. casei, and Enterococcus casseliflavus, and on day 3 a strain of Leuconostoc mesenteroides was identified. The remaining strains isolated belonged to L. sakei. Concerning the yeast ecology, only Debaryomyces hansenii was established in the fresh sausages. Capronia mansonii was initially present, but it was not detected after the first 3 days. At last, L. sakei isolates were characterized by randomly amplified polymorphic DNA PCR and repetitive DNA element PCR. The results obtained underlined how different populations took over at different steps of the process. This is believed to be the result of the selection of the particular population, possibly due to the low storage temperature employed.Fresh sausages are products made of pork, beef, or mixed meats, with the addition of salt, different aromas and spices, white wine, pepper, and garlic, depending on local preparation. The traditional Italian fresh sausage is produced only with the use of pork meat, pork fat, aromas, and salt. The meat and the fat are ground together in pieces that can have different dimensions based on the type of sausage to be produced. The different ingredients after mixing are used to fill natural casings from pigs or goats. The fresh sausages can be packaged in normal or modified atmosphere and stored at 4°C for a maximum period of 10 days.Fresh sausages are highly perishable products with a pH value not lower than 5.5 and water activity (A w ) equal to or higher than 0.97. Since no fermentation process is taking place during the storage at 4°C, the hygienic quality of the raw materials is the main factor affecting the final value of the product.The microbiological profile of the product is characterized by the presence of aerobes, facultative anaerobes, psychrotrophs, mesophiles, which are responsible for spoilage, and...

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Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages

Cited by 94 publications

References 33 publications

Türk Sucuğu Üretiminde Kitosan Kullanımı ve Kalite Üzerine Etkileri

Türk Sucuğu Üretiminde Kitosan Kullanımı ve Kalite Üzerine Etkileri

Partial substitution of nitrite by chitosan and the effect on the quality properties of pork sausages

Study of the Ecology of Fresh Sausages and Characterization of Populations of Lactic Acid Bacteria by Molecular Methods

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