Effects of sodium lactate, sodium acetate and sodium diacetate on microbiological quality of vacuum-packed beef during refrigerated storage

Serdengecti N., Yildirim I., Gokoglu N.

JOURNAL OF FOOD SAFETY, cilt.26, sa.1, ss.62-71, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 26 Sayı: 1
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1111/j.1745-4565.2005.00029.x
  • Dergi Adı: JOURNAL OF FOOD SAFETY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.62-71
  • Akdeniz Üniversitesi Adresli: Evet

Özet

Beef samples were cut into the pieces and treated with solutions of 1.8 and 2.5% sodium lactate (SL), 0.1% sodium acetate (SA), 0.1 and 0.2% sodium diacetate (SDA) and their combinations, packed under vacuum and stored in a refrigerator at 4C. Microbiological quality of the samples was investigated during their storage for 21 days. Sodium salts and their combinations significantly (P < 0.05) affected the aerobic plate count (APC). Although growth of lactic acid bacteria (LAB), psychrotrophs and coliforms was delayed in treated samples, they were not completely inhibited. The most effective treatment to delay the growth of microorganisms was the combination of 2.5% SL + 0.2% SDA. The count of bacteria of the samples reached and exceeded the spoilage limit (10(7)-10(8)log cfu/g) after 14 days at 4C.