Effect of biopreservative cultures on the shelf life of modified atmosphere packaged chicken cocktail sausage

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dc.authorid0000-0002-0469-245Xen_US
dc.contributor.authorAtaş, Sevgi
dc.contributor.authorİncili, Gökhan Kürşad
dc.contributor.authorDurmuşoğlu, Halil
dc.contributor.authorÇalıcıoğlu, Mehmet
dc.date.accessioned2021-11-12T11:22:49Z
dc.date.available2021-11-12T11:22:49Z
dc.date.issued2021en_US
dc.departmentDicle Üniversitesi, Veteriner Fakültesi, Besin/Gıda Hijyeni ve Teknolojisi Bölümü, Besin/Gıda Hijyeni ve Teknolojisi Ana Bilim Dalıen_US
dc.descriptionWOS:000711273500002
dc.description.abstractAbstract: The present study was undertaken to extend the shelf life of modified atmosphere packaged chicken cocktail sausages by using biopreservative cultures (Lactobacillus sakei (B-2) and Lactobacillus curvatus (B-LC-48)). According to the results, cocktail sausages in control group stored either at 4 °C or 10 °C were spoiled as of day 28 due to a decrease in average flavor score and general acceptance score and increases in mesophilic and psychrotrophic colony counts (p < 0.05). In bioprotective cultures treated groups, no spoilage was detected throughout the 60-day storage at 4 °C, whereas those products stored at 10 °C spoiled as of day 42. Results of this study indicated that the bioprotective cultures tested were able to control the spoilage bacteria by establishing bacterial predominance starting from the first day of the shelf life (p < 0.05). It was concluded that these cultures can be useful in chicken cocktail sausages production, especially when a proper cold chain cannot be guaranteed during transportation and at retail.en_US
dc.identifier.citationAtaş, S., İncili, G.K., Durmuşoğlu, H. ve Çalıcıoğlu, M. (2021). Effect of biopreservative cultures on the shelf life of modified atmosphere packaged chicken cocktail sausage. Turkish Journal of Veterinary and Animal Sciences, 45(5), 796-804.en_US
dc.identifier.doi10.3906/vet-2104-48
dc.identifier.endpage804en_US
dc.identifier.issn1300-0128
dc.identifier.issue5en_US
dc.identifier.scopus2-s2.0-85118785203
dc.identifier.scopusqualityQ3
dc.identifier.startpage796en_US
dc.identifier.trdizinid514020
dc.identifier.urihttps://journals.tubitak.gov.tr/veterinary/issues/vet-21-45-5/vet-45-5-2-2104-48.pdf
dc.identifier.urihttps://hdl.handle.net/11468/8240
dc.identifier.volume45en_US
dc.identifier.wosWOS:000711273500002
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakTR-Dizin
dc.institutionauthorDurmuşoğlu, Halil
dc.language.isoenen_US
dc.publisherScientific Technical Research Council Turkey-TUBITAKen_US
dc.relation.ispartofTurkish Journal of Veterinary and Animal Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBiopreservationen_US
dc.subjectLactic acid bacteriaen_US
dc.subjectShelf lifeen_US
dc.subjectChicken cocktail sausageen_US
dc.subjectModified atmosphere packagingen_US
dc.titleEffect of biopreservative cultures on the shelf life of modified atmosphere packaged chicken cocktail sausageen_US
dc.titleEffect of biopreservative cultures on the shelf life of modified atmosphere packaged chicken cocktail sausage
dc.typeArticleen_US

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