Two-layer coating based on chitosan for dry fermented sausage preservation
Hromiš Nevena | Šojić Branislav | Lazić Vera | Popović Senka | Šuput Danijela | Bulut Sandra | Džinić Natalija | Tomović Vladimir | Ivić Maja
In this paper, the application of a biopolymer coating based on chitosan was tested. The optimized coating was formed as a two-layer coating, wherein the first layer (which is in contact with the product) was formed of chitosan with emulsified caraway essential oil as an active component, whereas the second layer was formed of chitosan with the addition of beeswax to optimize the moisture barrier of the coating. As a substrate, the traditional dry fermented sausage Petrovská klobása was selected. The coating was applied to the sausage after drying. During two months of storage under controlled conditions, the influence of the coating on the loss of moisture, the oxidative stability and the sensory characteristic of aroma of the control sausage (without the coating) and sausage with the coating was monitored. The results obtained indicate a significant contribution of the applied dual layer chitosan-based coating to the preservation of the sausage quality parameters analyzed.
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