The effect of chitosan (C), chitosan enriched with thyme (CT) or rosemary (CR) essential oils, and potassium sorbate (PS) against superficial fungal growth was investigated in fermented sausages during 3 months of storage at 4 °C. For control groups, distilled water (DW) and acetic acid (AA) were used. PS, C, CT and CR treatments inhibited fungal growth on casings while they resulted in lower Gram(+) catalase(+) cocci, Enterobacteriaceae, mold and yeast counts in sausages. Lower TBARS values were determined for CT and CR (p < .05). A total of 44 and 64 volatile compounds were identified in sausages and casings, respectively. Sausages coated with C, CT or CR had acceptable sensory attributes at the end of storage; however, DW and AA groups were rejected in the second and third month (p < .05), respectively, due to intense fungal growth which resulted in sensory defects.

在4°C下储存3个月的发酵香肠中，研究了壳聚糖（C），富含百里香（CT）或迷迭香（CR）精油的壳聚糖和山梨酸钾（PS）对表面真菌生长的影响。对于对照组，使用蒸馏水（DW）和乙酸（AA）。PS，C，CT和CR处理抑制了肠衣上的真菌生长，同时导致香肠中的革兰氏（+）过氧化氢酶（+）球菌，肠杆菌科，霉菌和酵母菌计数降低。确定了CT和CR的较低TBARS值（p  <.05）。在香肠和肠衣中分别鉴定出44种和64种挥发性化合物。在储存结束时，涂有C，CT或CR的香肠具有可接受的感官属性；但是，DW和AA组在第二个月和第三个月被拒绝（p  <.05），分别是由于强烈的真菌生长导致感觉缺陷。