<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Coating crayfish (<italic>Astacus leptodactylus</italic>) meat samples with chitosan solution could be an effective approach to limit microbiological spoilage. During the 18-day cold storage period at 2°C±1, mesophilic aerobic bacteria (MABc), psychrophilic bacteria (PBc), yeast mold count (YMc), anaerobic bacteria (AnBc), and <italic>Enterobacteriaceae</italic> growth in the samples coated with chitosan (0.5% and 1%) and also control group samples were tested. Crayfish samples coated with chitosan (0.5% and 1%) had a lower TMABc (6.58 to 4.60 log CFU/g: up to 30.09%), TPBc (3.77 to 1.99 log CFU/g: up to 47.21%), TYMc (1.84 to 1.27 log CFU/g: up to 30.97%), TAnBc (3.69 to 1.88 log CFU/g: up to 49.05%), and <italic>Enterobacteriaceae</italic> (3.49 to 2.60 log CFU/g: up to 25.50%) counts as compared with control group samples at 2°C±1. The results particularly based on mesophilic anaerobic bacteria suggested that the application would be a promising approach to limit microbial growth and provide food safety for boiled crayfish meat samples.</p>
</abstract>

Coating crayfish (Astacus leptodactylus) meat samples with chitosan solution could be an effective approach to limit microbiological spoilage. During the 18-day cold storage period at 2°C±1, mesophilic aerobic bacteria (MABc), psychrophilic bacteria (PBc), yeast mold count (YMc), anaerobic bacteria (AnBc), and Enterobacteriaceae growth in the samples coated with chitosan (0.5% and 1%) and also control group samples were tested. Crayfish samples coated with chitosan (0.5% and 1%) had a lower TMABc (6.58 to 4.60 log CFU/g: up to 30.09%), TPBc (3.77 to 1.99 log CFU/g: up to 47.21%), TYMc (1.84 to 1.27 log CFU/g: up to 30.97%), TAnBc (3.69 to 1.88 log CFU/g: up to 49.05%), and Enterobacteriaceae (3.49 to 2.60 log CFU/g: up to 25.50%) counts as compared with control group samples at 2°C±1. The results particularly based on mesophilic anaerobic bacteria suggested that the application would be a promising approach to limit microbial growth and provide food safety for boiled crayfish meat samples.

Determination of microbiological quality of boiled crayfish (<italic>Astacus leptodactylus</italic>) samples treated with chitosan

Department of Molecular Biology and Genetics/Biotechnology, Faculty of Science

Department of Seafood Processing Technology, Faculty of Fisheries

Department of Industrial Engineering, Faculty of Engineering

Computer Engineering Department, Engineering Faculty

Annals of Animal Science

This work is licensed under the Creative Commons Attribution 4.0 International License.

Determination of microbiological quality of boiled crayfish () samples treated with chitosan

Coating crayfish (Astacus leptodactylus) meat samples with chitosan solution could be an effective approach to limit microbiological spoilage. During the...

Determination of microbiological quality of boiled crayfish (Astacus leptodactylus) samples treated with chitosan

Online veröffentlicht: 23. Apr. 2024

Seitenbereich: 619 - 626

Eingereicht: 24. Mai 2023

Akzeptiert: 26. Okt. 2023

DOI: https://doi.org/10.2478/aoas-2024-0002

Schlüsselwörter
crustacean, biopolymer, preservation, cooking, food safety

© 2024 Zafer Ceylan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Determination of microbiological quality of boiled crayfish (Astacus leptodactylus) samples treated with chitosan

Online veröffentlicht: 23. Apr. 2024

Seitenbereich: 619 - 626

Eingereicht: 24. Mai 2023

Akzeptiert: 26. Okt. 2023

DOI: https://doi.org/10.2478/aoas-2024-0002

Schlüsselwörtercrustacean, biopolymer, preservation, cooking, food safety

© 2024 Zafer Ceylan et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Schlüsselwörter
crustacean, biopolymer, preservation, cooking, food safety