Volume 15, Issue 83 (2018)                   FSCT 2018, 15(83): 267-280 | Back to browse issues page

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بررسی ویژگی های میکروبیولوژیکی و حسی سوسیس فرانکفورتر فراسودمند در مدت زمان نگهداری. FSCT 2018; 15 (83) :267-280
URL: http://fsct.modares.ac.ir/article-7-17418-en.html
Abstract:   (1925 Views)
At the present study, the effects of 200 ppm nisin, 0.5% chitosan and 0.2% ε-polylysine to produce functional and nitrite free frankfurter type sausage incorporated with green tea (GTE), stinging nettle (SNE) and olive leaves (OLE) extracts were investigated. Frankfurter type sausages were produced in 9 treatments containing 500 ppm mixed plant extracts (GTE, SNE and OLE) and antimicrobials (nisin, chitosan and ε-polylysine) and microbiological and sensory analyses were evaluated on 1, 15, 30, and 45 days during storage. At the end of the storage period, treatment 7 (containing 0.5% chitosan and 0.2% ɛ-polylysine), had significantly (P<0.05) the lowest total bacterial count (4.4 log CFU/g). Among different treatments of sausage, in T2 (containing 500 ppm mixed GT, SN and OL extracts) and T4 (containing 0.5% chitosan) Cl. perfringens, in T6 (containing 200 ppm nisin and 0.5% chitosan) S. aureus and in T1 (control sample containing 120 ppm nitrite sodium) and in T3 (containing 200 ppm nisin) coliform were observed. E. coli and Salmonella were not detected in all sausage samples. Molds and yeasts count increased significantly (P<0.05) during storage, but in T8 (containing 0.5% chitosan and 0.2% ɛ-polylysine) and T9 (containing 200 ppm nisin, 0.5% chitosan and 0.2% ɛ-polylysine) were not detected. Based on the results, T9 had the high microbiological quality, sensory properties and extended shelf-life, and can be introduce as a new strategy in meat industry and nitrite free meat products processing.
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Article Type: Original paper | Subject: Food quality control
Received: 2017/10/20 | Accepted: 2019/01/15 | Published: 2019/01/15

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