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EFFECTS OF SODIUM LACTATE, SODIUM ACETATE AND SODIUM DIACETATE ON MICROBIOLOGICAL QUALITY OF VACUUM‐PACKED BEEF DURING REFRIGERATED STORAGE

2006; Wiley; Volume: 26; Issue: 1 Linguagem: Inglês

10.1111/j.1745-4565.2005.00029.x

1745-4565

NEJLA SERDENGECTI, İbrahim YILDIRIM, Nalan Gökoğlu,

Animal Nutrition and Physiology

ABSTRACT 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.