Demirok Soncu, E. published the artcileContribution of surface application of chitosan-thyme and chitosan-rosemary essential oils to the volatile composition, microbial profile, and physicochemical and sensory quality of dry-fermented sausages during storage, Quality Control of 14667-55-1, the main research area is chitosan thyme rosemary essential oil volatile composition sensory quality; Aroma; Chitosan coating; Fermented dry sausages; Rosemary essential oil; Storage; Thyme essential oil.
The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 mo of storage at 4°C. For control groups, distilled water (DW) and acetic acid (AA) were used. PS, C, CT and CR treatments inhibited fungal growth on casings while they resulted in lower Gram(+) catalase(+) cocci, Enterobacteriaceae, mold and yeast counts in sausages. Lower TBARS values were determined for CT and CR (p < .05). A total of 44 and 64 volatile compounds were identified in sausages and casings, resp. Sausages coated with C, CT or CR had acceptable sensory attributes at the end of storage; however, DW and AA groups were rejected in the second and third month (p < .05), resp., due to intense fungal growth which resulted in sensory defects. Meat Science published new progress about Enterobacteriaceae. 14667-55-1 belongs to class pyrazines, name is 2,3,5-Trimethylpyrazine, and the molecular formula is C7H10N2, Quality Control of 14667-55-1.