Chitosan edible coating and oxygen scavenger effects on modified atmosphere packaged sliced sucuk

Sahin A., Carkcioglu E., DEMİRHAN B., CANDOĞAN K.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, vol.41, no.6, 2017 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 41 Issue: 6
  • Publication Date: 2017
  • Doi Number: 10.1111/jfpp.13213
  • Journal Name: JOURNAL OF FOOD PROCESSING AND PRESERVATION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Keywords: chitosan coating, modified atmosphere packaging, oxygen scavenger, sucuk, DRY-FERMENTED SAUSAGE, FRESH PORK SAUSAGES, SHELF-LIFE, ANTIMICROBIAL ACTIVITY, STARTER CULTURES, QUALITY CHARACTERISTICS, BEEF, EXTRACT, STORAGE, FILMS
  • Gazi University Affiliated: Yes

Abstract

The effects of chitosan edible coating (CH) and oxygen scavenger (OS) in combination with modified atmosphere packaging (70% CO2/30% N-2) on microbiological and color stability of sliced sucuk were investigated during refrigerated storage for three months. Two groups of sucuk slices were coated with chitosan and packaged under modified atmosphere without OS (CH) or with OS (CH-OS); the other two control groups were not coated, but packaged under modified atmosphere without (C) or with OS (C-OS). The antimicrobial effect of CH was more pronounced than OS in general. CH with or without OS reduced the total aerobic mesophilic and total aerobic psychrophilic bacteria by 2-3 log cfu/g from the initial count, and counts of Staphylococcus spp. by approximately 1.5-2 log units during storage (p<.05). At the end of storage, the CH group had the lowest L* value, while OS inclusion with CH resulted in higher a* and lower b* values than the control (p<.05), indicating that active packaging using OS with CH enhanced color stability. The results from this study demonstrate that CH is useful in reducing bacterial counts of sliced sucuk, while OS contributed more to color stability.