Microbiological Quality and Shelf-life of Sausage Treated with Chitosan

Bu çalışma kitosanın farklı konsantrasyonları ile 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 paketlenmiş ve 4oC’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 farklı kitosan uygulaması (% 0,25, % 0,5 ve % 1,0) sosislerin duyusal özelliklerinde istenmeyen bir değişime neden olmamıştır. Hatta muamele görmüş örnekler 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 sayıları kitosan ile muamele ile önemli derecede etkilenmiştir (P

Kitosan İle Muamele Edilen Sosislerin Raf Ömrü Ve Mikrobiyolojik Kalitesi

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 4oC 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 20th 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

PDF

___

Aldemir, T., Bostan, K., 2009. Effect of chitosan on the microbiological quality of ready to cook meatball. Journal of the Faculty of Veterinary Medicine, Istanbul University 35 (2), 13-21.
Andres,Y., Giraud, L., Gerente, C., Le Cloirec, P., 2007. Antibacterial effects of chitosan powder: Mechanisms of action. Environmental Technology 28 (12),1357- 1363.
Borch, E., Kant-Muermans, M.L., Blixt, Y., 1996. Bacterial spoilage of meat and cured meat products. International Journal of Food Microbiology 33 (1), 103-120.
Butler, B.L., Vergano, P.J., Testin, R.F., Bunn, J.N., Wiles, J.L., 1996. Mechanical and barrier properties of edible chitosan films as affected by composition and storage. Journal of Food Science 61, 953-955, 961.
Chen, R.H., Hwa, H.D., 1996. Effect of molecular weight of chitosan with the same degree of deacetylation on thernal, mechanical and permeability properties of the prepared membrane. Carbohydrate Polymers 29, 353- 358.
Chien, P, J,, Sheu, F., Lin, H.R., 2007. Coating citrus (Murcott tangor) fruit with low molecular weight chitosan increases postharvest quality and shelf life. Food Chemistry 100, 1160-1164.
Choi, B.K., Kim, K.Y., Yoo, Y.J., Oh, S.J., Choi, J.H., Kim, C.Y., 2001. In vitro antimicrobial activity of a chitooligosaccharide mixture against Actinobacillus actinomycetemcomitans and Streptococcus mutans. International Journal of Antimicrobial Agents 18, 553-557.
Cuero, R.G., Osuji, G., Washington, A., 1991. NCarboxymethyl chitosan inhibition of aflatoxin production: Role of zinc. Biotechnology Letters 13, 441-444.
Darmadji, P., Izumimoto, M., 1994. Effect of chitosan in meat preservation. Meat Science 38, 243-254.
Devlieghere, F., Vermeiren, L., Debevere, J., 2004. New preservation technologies: possibilities and limitations. International Dairy Journal 14, 273- 285.
Georgantelis, D., Ambrosiadis, I., Katikou, P., Blekas, G., Georgakis, S.A., 2007. Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C. Meat Science 76, 172-181.
Gerasimenko, D.V., Avdienko, I.D., Bannikova, G.E., Zueva, O.Y., Varlamov, V.P., 2004.
Antibacterial effects of water-soluble lowmolecular- weight chitosans on different microorganisms. Applied Biochemistry and Microbiology 40 (3), 253-257.
Harrigan, W.F., 1998. Laboratory methods in food microbiology. 3rd ed. Academic Press, London. Helander, I.M., Nurmiaho-Lassila, E.L., Ahvenainen, R., Rhoades, J., Roller, S., 2001. Chitosan disrupts the barrier properties of the outer membrane of Gram-negative bacteria.
International Journal of Food Microbiology 71 (2-3), 235-244.
Jo, C., Lee, J.W., Lee, K.H., Byun, M.W., 2001. Qulaity properties of pork sausage prepared with water-soluble chitosan oligomer. Meat Science 59, 369-375.
Juneja, V.K., Thippareddi, H., Bari, L., Inatsu, Y., Kawamoto, S., Friedman, M., 2006. Chitosan protects cooked ground beef and turkey against Clostridium perfringens spores during chilling. Journal of Food Science 71 (6), 236-240.
Jung, B.O., Kim, C.H., Choi, K.S., Lee, Y.M., Kim, J., 1999. Preparation of amphiphilic chitosan and their antimicrobial activities. Journal of Applied Polymer Science 72, 1713-1719.
Kanatt, S.R., Chander, R., Sharma, A., 2008. Chitosan and mint mixture: A new preservative for meat and meat products. Food Chemistry 107, 845-852.
Kim, S.H., No, H.K., Prinyawiwatkul, W., 2007. Effect of molecular weight, type of chitosan, and chitosan solution ph on the shelf-life and quality of coated eggs. Journal of Food Science 72 (1), 44-48.
Korkeala, H.J., Björkroth, K.J., 1997. Microbiological spoilage and contamination of vacuum-packaged cooked sausages. Journal of Food Protection 60 (6), 724-731.
Li, Y., Chen, X.G., Liu, N., Liu, C.S., Liu, C.G., Meng, X.H., Yu, L.J., Kenendy, J.F., 2007. Physicochemical characterization and antibacterial property of chitosan acetates. Carbohydrate Polymers 67 (2), 227-232.
Lin, K.W., Chao, J.Y., 2001. Quality characteristics of reduced-fat Chinese-style sausage as related to chitosan’s molecular weight. Meat Science 59, 343-351.
Liu, H., Du, Y., Wang, X., Sun, L., 2004. Chitosan kills bacteria through cell membrane damage. International Journal of Food Microbiology 95, 147-155.
Liu, N., Chen, X.G., Park, H.J., Liu, C.G., Liu, C.S., Meng, X.H., Yu, L.J., 2006. Effect of MW and concentration of chitosan on antibacterial activity of Escherichia coli. Carbohydrate Polymers 64, 60-65.
Liu, X.F., Guan, Y.L., Yang, D.Z., Li, Z., Yao, K.D., 2001. Antibacterial action of chitosan and carboxymethylated chitosan. Journal of Applied Polymer Science 79 (7), 1324-1335.
Muzzarelli, R., Tarsi, R., Filippini, O., Giovanetti, E., Biagini, G., Varaldo, P.E., 1990. Antimicrobial properties of Ncarboxybutyl chitosan. Antimicrobial Agents and Chemotherapy 34 (10), 2019-2023.
No, H.K., Kim, S.H., Lee, S.H., Park, N.Y., Lee, S.H., Prinyawiwatkul, W., 2006. Stability and antibacterial activity of chitosan solutions affected by storage temperature and time. Carbohydrate Polymers 65(2), 174-178.
No, H.K., Park, N.Y., Lee, S.H., Meyers, S.P., 2002. Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International Journal of Food Microbiology 74 (1/2), 65-72.
Omura, Y., Shigemoto, M., Akiyama, T., Saimoto, H., Shigemasa, Y., Nakamura, I., Tsuchido, T., 2003. Antimicrobial activity of chitosan with different degrees of acetylation and molecular weights. Biocontrol Science 8 (1), 25-30.
Özdemir, H., 1997. Distribution of lactobacilli isolated from vacuum-packaged spoiled and unspoiled sausages. Ankara Üniversitesi Veteriner Fakültesi Dergisi 44, 163-168.
Quattara, B., Simard, R.E., Piette, G., Begin, A., Holley, R.A., 2000. Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan. International Journal of Food Microbiology 62, 139-148.
Rhoades, J., Roller, S., 2000. Antimicrobial actions of degraded and native chitosan against spoilage organisms in laboratory media and foods. Applied and Environmental Microbiology 66, 80-86.
Rinaudo, M., 2006. Chitin and chitosan: Properties and applications. Progress in Polymer Science 31, 603-632.
Roller, S., Covill, N., 1999. The antifungal properties of chitosan in laboratory media and apple juice. International Journal of Food Microbiology 47, 67-77.
Roller, S., Sagoo, S., Board, R., Mahony, T.O., Caplice, E., Fitzgerald, G., Fogden, M., Owen, M., Fletcher, H., 2002. Novel combinations of chitosan, carnocin and sulphite for the preservation of chilled pork sausages. Meat Science 62, 165-177.
Sagoo, S., Board, R., Roller, S., 2002. Citosan inhibits growth of spoilage microorganisms in chilled pork products. Food Microbiology 19, 175-182.
SAS Institute, 1991. SAS User’s Guide: Statistics. 6th ed. SAS Institute Inc., Cary NC.
Shahidi, F., Arachchi, J.K.V., Jeon, Y., 1999. Food applications of chitin and chitosans. Food Science and Technology 10, 37-51.
Soultos, N., Tzikas, Z., Abrahim, A., Georgantelis, D., Ambrosiadis, I., 2008. Chitosan effects on quality properties of Greek style fresh pork sausages. Meat Science 80, 1150-1156.
Sudarshan, N.R., Hoover, D.G., Knorr, D., 1992. Antibacterial action of chitosan. Food Biotechnology 6, 257-272.
Tikhonov, V.E., Stepnova, E.A., Babak, V.G., Yamskov, I.A., Palma-Guerrero, J., Jansson, H.B., Lopez-Llorca, L.V., Salinas, J., Gerasimenko, D.V., Avdienko, I.D., Varlamov, V.P., 2006. Bactericidal and antifungal activities of a low molecular weight chitosan and its N-/2(3)-(dodec-2- enyl)succinoyl/-derivatives. Carbohydrate Polymers 64, 66-72.
Tsai, G.J., Su, W.H., 1999. Antibacterial activity of shrimp chitosan against Escherichia coli. Journal of Food Protection 62, 239-43.
Tsai, G.J., Wu, Z.Y., Su, W.H., 2000. Antibacterial activity of a chitooligosaccharide mixture prepared by cellulase digestion of shrimp chitosan and its application to milk preservation. Journal of Food Protection 63, 747-752.
Watts, B., Ylimaki, G., Jeffery, L., Elias, L., 1989. Basic sensory methods for food evaluation. International Development Research Centre, Ottawa, p. 59-104.
Youn, S.K., Park, S.M., Kim, Y.J., Ahn, D.H., 1999. Effect on storage property and quality in meat sausage by added chitosan. Journal of Chitin and Chitosan 4 (4), 189-195.
Youn, S.K., Her, J.H., Kim, Y.J., Choi, J.S., Park, S.M., Ahn, D.H., 2004. Studies on the improvement of shelf-life in spicy beef meat using chitosan. Journal of the Korean Society of Food Science and Nutrition 33 (11), 207-211.
Zheng, L.Y., Zhu, J.F., 2003. Study on antimicrobial activity of chitosan with different molecular weights. Carbohydrate Polymers 54, 527-530.