The effects of chitosan edible coating (CH) and oxygen scavenger (OS) in combination with modified atmosphere packaging (70% CO2/30% N2) on microbiological and color stability of sliced sucuk were investigated during refrigerated storage for three months. Two groups of sucuk slices were coated with chitosan and packaged under modified atmosphere without OS (CH) or with OS (CH‐OS); the other two control groups were not coated, but packaged under modified atmosphere without (C) or with OS (C‐OS). The antimicrobial effect of CH was more pronounced than OS in general. CH with or without OS reduced the total aerobic mesophilic and total aerobic psychrophilic bacteria by 2–3 log cfu/g from the initial count, and counts of Staphylococcus spp. by approximately 1.5–2 log units during storage (p < .05). At the end of storage, the CH group had the lowest L* value, while OS inclusion with CH resulted in higher a* and lower b* values than the control (p < .05), indicating that active packaging using OS with CH enhanced color stability. The results from this study demonstrate that CH is useful in reducing bacterial counts of sliced sucuk, while OS contributed more to color stability. Practical applications Active packaging of meat products has become increasingly popular in the industry to maintain product characteristics for longer periods of storage. In this study, the combined effect of edible antimicrobial chitosan coating and iron based oxygen scavengers on microbiological and color stability of modified atmosphere packaged sliced sucuk was evaluated during refrigerated storage. Greater microbiological stability was observed with chitosan coating application, whereas incorporation of oxygen scavengers into the package gave rise to better color stability. Therefore, combined use of oxygen scavengers with chitosan edible coating could be a promising approach, particularly for reducing microbial growth and maintaining color of sucuk slices during refrigerated storage.
The aim of the study was to determine the main factors affecting the consumption preferences of consumers by considering the quality characteristics of drinking water according to the regions where they reside. For this pur-pose, the data obtained from 400 consumers living in the central districts of Iğdır province were used for Factor Analysis and Two-Step Clustering Analysis. Research results reported that physiological needs of the consumers residing in region I were based on the physiological and physical quality of the water in their drinking water consumption preference, consumers in region II relied on the chemical quality of the tap water, and consumers in region III focused on the cost advantages of tap water depending on the chemical quality of tap water. Therefore, supplying differentiated bottled drinking water in hygienic conditions according to physical and physiological quality standards of drinking water for consumers in region I, ensuring the protection and access of local water resources suitable for chemical quality characteristics to consumers in region II, and maintaining the reliability of local water resources with good chemical quality and low cost of supply and sustainability of their use for consumers in region III can have positive effects on consumption satisfaction.
The scope of the study is to analyze consumer profiles who prefers local food and motives to buy local food. The data of the study have been obtained through face to face interviews with the university students consisting 93. The method of ANP (Analytical Network Process) the weights used for to determine consumers priorities for local foods. The results of ANP, was used to determine the best design, with the method of "the best combinations of alternatives"(BeCA). BeCA gives optimum homogeneous preference combinations with the aid of 0-1 integer programming. The best combinations that were obtained were analyzed by selected appropriate statistical tests. Considering the results of the study, firstly; 39 students over 93 are assigned to 3 best groups. Secondly, students preferred fruits which are produced with domestic seed and local labour. Furthermore, students stated that they prefer organic and healthy foods -mostly fruits-and they want to reach that type of foods in their local food markets. Finally, students wanted to be informed about the foods by the TV broadcasts.
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