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KİTOSAN İLE MUAMELE EDİLEN SOSİSLERİN RAF ÖMRÜ VE MİKROBİYOLOJİK KALİTESİ

Microbiological Quality and Shelf-life ofSausage Treated with Chitosan

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Abstract (2. Language): 
In this study, the microbiological quality and shelf-life of sausage treated with different concentrations of chitosan was investigated. Sausage samples obtained from a local producer were dipped into 0.25%, 0.5% and 1% chitosan solutions prepared with 1% acetic acid. The samples were drained, vacuum packed and stored at 4 o C a period of sixty days. The sausages were evaluated for sensorial properties and microbiological counts (aerobic mesophilic bacteria, total psychrotrophic bacteria, lactic acid bacteria, molds and yeasts) on days 1, 5, 10, 15, 30 and 60 of storage. All samples vacuum packed were stored. All the three different chitosan application (0.25%, 0.5% and 1.0%) did not cause undesirable alteration in sensory properties of sausages. Even more, treated samples had a brighter color than the control group. The first alterations indicating the spoilage were observed at the 20 th storage day in the untreated samples (control group). However, an abnormal changes were not determined on the samples treated with chitosan, even on the last day of storage. The counts of all determined microbiological indicators were significantly affected by the treatment with chitosan (P<0.05). The results indicated that the application of chitosan on the sausage surface by dipping improves the microbiological quality and extends the shelf-life, which could an alternative to chemical protective additives.
Abstract (Original Language): 
Bu çalışma kitosanın farklıkonsantrasyonlarıile muamele edilen sosislerin mikrobiyolojik kalitesi ve raf ömrü araştırılmıştır. Yerel bir üreticiden temin edilen sosis örnekleri % 1,0’lik asetik asit içinde hazırlanmış% 0,25, % 0,5 ve % 1,0 kitosan solüsyonlarına daldırılmıştır. Bütün örnekler süzüldükten sonra vakum paketlenmişve 4 o C’de 60 gün süreyle muhafaza edilmiştir. Sosisler depolamanın 1, 5, 10, 15, 30 ve 60. günlerinde duyusal özellikleri ve mikroorganizma sayıları(aerobik mezofil toplam bakteri, psikrotrofik bakteri, laktik asit bakterileri, küf ve maya) bakımından analiz edildi. Her üç farklıkitosan uygulaması(% 0,25, % 0,5 ve % 1,0) sosislerin duyusal özelliklerinde istenmeyen bir değişime neden olmamıştır. Hatta muamele görmüşörnekler muamele edilmeyenlere göre daha parklak bir renge sahip olmuştur. Muamele gormeyen ornekler (kontrol grubu) muhafazanın yirminci günü bozulma belirtileri göstermiştir. Bununla birlikte kitosanla muamele edilen örneklerde muhafazanın son gününde bile anormal değişiklikler gözlenmemiştir. Örneklerdeki bakteri sayılarıkitosan ile muamele ile önemli derecede etkilenmiştir (P<0.05). Elde edilen bulgulara göre sosis yüzeylerinin daldırılarak kitosanla muamele edilmesinin mikrobiyolojik kaliteyi iyileştirdiği ve raf ömrünü uzattığısonucuna varılmıştır. Bu anlamda kitosan kimyasal koruyucu katkı maddelerine bir alternatif olarak düşünülmelidir.
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