Abstract
In this study, effects of novel casing, antimicrobials (chitosan and AgZeo) incorporated into multilayer polyethylene casing, on chemical and microbial attributes of sucuks were followed through 3 days of fermentation and 12 days of storage after heat treatment. Microbial growth was reduced by chitosan incorporated casing. Aerobic plate count (APC) of 8.81 log CFU g–1 on the 3rd day of fermentation was reduced to 2.60 log CFU g–1 by the end of storage. APC and lactic acid bacteria (LAB) were decreased significantly (P<0.05) by antimicrobial casings. The lowest concentrations of histamine and tyramine were observed (P<0.05) in sucuks stuffed into chitosan incorporated casing. These results show that antimicrobial casing could be used in sucuk production to improve its safety and quality.
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