Renewable coating application in sausage with essential oils of two different plants

In this study, after peeling off the outer casing of fermented sausage samples, the effects of edible casing application obtained by using carob gum and basil and laurel essential oils at different concentrations on sausage were observed. After the products were covered with the appropriate coating material, they were stored at +4°C for 21 days and the physicochemical and microbiological changes on the product were examined during this period. Fermented sausages were covered with an edible casing by combining essential oils obtained from laurel and basil plants with carob gum for 21 days. Control product (K), unsheathed product (K1), covered only with carob gum (K2), basil oil added to carob gum, 0.25% concentrated (D1), 0.50% concentrated (D2), and basil oil added to carob gum It is grouped as 0.25% (F1), 0.50% (F2) according to its content. The effects of the new product on various parameters on the 0th, 7th, 14th, and 21st days were investigated. While the water activity decreased in all products compared to the 0th day, the decrease rate of the coated products was less than the D1, D2, F1, F2 control group samples. A decrease was observed during the storage period of the pH change in the sausage products. The amount of dry matter decreased during the storage period and the highest % dry matter content was determined in the unsheathed sausage sample on the 21st day. Fat ratios were analyzed as day 0 and day 21 and oil analysis results on day 21 were higher than day 0. According to the analyzes performed on day 0, while the amount of fat was between 30.21% and 32.33%, a change between 37.76-42.76% was observed at the end of the 21st day. Ash analyzes increased due to drying during the storage period. TBA analyzes increased during the storage period and varied between 0.41-0,75 mg malonaldehyde/kg. According to the colour analyzes performed on the inside and outside of each sausage sample, L* (brightness), a* (redness) and b* (yellowness) values decreased in all samples during the storage period. Considering the microbiological analysis, the microbial growth in the control and unshelled sausage samples increased faster than the other coated samples during the storage period. As a result of the texture analysis treatments, it was seen that there was not much effect on the products. Laurel sample (D2) with 0.50% concentration was most appreciated in sensory evaluation. When the analyzes and results are examined, it has been observed that the shelf life and quality of the products can be ensured for a longer period as a result of the application of edible casing with laurel and basil oils of fermented sausages.