Effects of natural antimicribials on some quality features of heat treated sausages

In this study, effects of natural antimicrobials: nisin and sodium lactate on physical, chemical and microbiologic of heat treated sausages have been examined. In the study, some control samples, which include 100 ppm nisin, 250 ppm nisin, sodium lactate at the rate of 1%, sodium lactate at the rate of 2%, 2% sodium lactate + 250 ppm nisin respectively and the one, which doesn?t include antimicrobial have been prepared. TBA values has increased greatly after the 30 day storage and the control has determined as 0,5382, 0,2366, 0,2964, 0,3228, 0,0884 and 0,0770 mg malonaldehit/kg for 100 ppm nisin, 250 ppm nisin, 1% sodium lactate, 2% sodium lactate and 2% sodium lactate + 250 ppm nisin samples respectively on the 60th day of the storage process. Among all samples, the least TBA values have appeared in the samples with 2% sodium lactate addition. For all periods, the highest pH values have measured in the samples with 2% sodium lactate addition. During the storage process, the percentage of the moisture rate has decreased in all samples. It has been detected that protein and oil rates increased in parallel with the increase of dry matter rate in all samples. There has been no significant change in the L* values of samples whereas an increase for the first 15 days and a decrease after the 15th day for a* values and a decrease for b* values after the 30th day of the storage have been stated. Microbial load has been at the least level in all storage periods for the samples, which include 250 ppm nisin, 2% sodium lactate and 2% sodium lactate + 250 ppm nisin respectively