Effects of aloe vera usage on physicochemical and microbiological properties of sausage

In this study, the activity of antimicrobial effect od AV on Stapylococcus aureus 25923 and 3300, Listeria monocyctogenes 472 and 02028, Echerichia coli O157:H7 ATTC 35150, Salmonella spp. 14028 and 700408, Pseudomonas flouroscens 13525 was investigated and the highest inhibition was determined in L. monocyctogenes 472 strain in all 6 different concentrations of four different AV extracts obtained by four different extraction methods. In the sausage production, 8 experiment groups were prepared. Pathogen-containing groups were found to have higher microbiological counts than non-pathogen-containing groups (P <0,05). Regarding non-pathogen-containing groups, lower pH values were obtained in AV-containing groups compared to other groups at the end of storage (P <0,05). The addition of AV resulted in a decrease in a* values of sausage dough samples (P <0,05). However, this trend was not observed after 30 days of storage. No differences was observed in a* values at the end of storage period. Protein, fat, ash and dry matter analyzes showed an increase in all groups after fermentation (P <0,05). TBARS values gradually increased in all experimental groups during 10 days fermentation and 30 days storage (P <0,05). After 30 days of storage, the highest TBARS values were determined in the control group (P <0,05). A 47.64% and 44.69% reductions in TBARS values were obtained in sausage manufactured with nitrite (TN) and sausages containing AV (TA) compared to the control group after 30 days storage respectively. After 30 days of storage, the lowest TBARS values were determined in the TAN group which was incorporated with a combination of aloe vera and nitrite (P <0,05). The TBARS reduction rate was 68.13% in this group compared to the control group. This result shown that the use of AV and nitrite combination in sausage formulation is a useful approach to extend shelf life of the product.