Use of chitosan in Turkish sausage (sucuk) production and effects on quality [Türk sucuǧu üretiminde kitosan kullani{dotless}mi{dotless} ve kalite üzerine etkileri]

This study aims to investigate the effect of chitosan,natural polysaccharide,use in different 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 different 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 (flavor,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 affected the microbiological and sensory quality positively. however,addition of much larger amounts (such as 1%) affected the sensory quality in a negative way. moreover,it was determined that higher amounts of chitosan applications (0.5% and 1%) created technological problems.