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

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Ceylan Z., GÜREL İNANLI A., Basahel A., KARABOĞA D., Yilmaz M. T.

ANNALS OF ANIMAL SCIENCE, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.2478/aoas-2024-0002
  • Dergi Adı: ANNALS OF ANIMAL SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, Animal Behavior Abstracts, CAB Abstracts, EMBASE, Food Science & Technology Abstracts, Veterinary Science Database
  • Erciyes Üniversitesi Adresli: Evet

Özet

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 2degree celsius +/- 1, Mesophilic Aerobic Bacteria (MABc), Psychrophilic Bacteria (PBc), Yeast Mold count (YMc), Anaerobic Bacteria (AABc), 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%), TAABc (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 2degree celsius +/- 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.