Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate

Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data

A literature search was performed on spoilage of fresh meat products by combining keyword query, text mining and expert elicitation. From the 258 collected studies, a quantitative analysis was first performed to identify the methods which are the most used to evaluate spoilage beside the preservation strategies suggested. In a second step focusing on a subset of 24 publications providing quantitative data on spoilage occurrence time, associations between spoilage occurrence time of meat products and specific spoilage indicators were investigated. The analysis especially focused on factors well represented in the 24 publications, i.e., gas packaging (O2 and CO2) and storage temperature. Relationships between spoilage occurrence and several microbiological indicators were also sought. The results point out possible advantages of removing dioxygen in packaging to delay spoilage occurrence, whereas, in the presence of dioxygen, the carbon dioxide proportion in the gas mixtures was shown to influence spoilage occurrence. The collected data clearly reveal a potentially protective role of lactic acid bacteria. Besides, while a spoilage role could be attributed to Pseudomonas spp., the growth of mesophilic aerobic microbes, Brochothrix spp. and Enterobacteriaceae seemed independent of spoilage occurrence time.

Development and quality assessment of carrageenan incorporated low fat chevon patties

The present study was conducted to develop and assess the quality of carrageenan incorporated chevon patties with the objective of reducing fat content. Efficacy of carrageenan as fat replacers (0.3, 0.6 & 0.9 %) was assessed for development of low fat chevon patties. Emulsion stability and cooking yield increased with the increase in levels of carrageenan. Significantly (P < 0.05) lower fat and cholesterol contents and higher moisture and fat retention were observed in formulation with carrageenan. No significant difference in the mineral content in either of the treatment was recorded. Incorporation of fat replacer in chevon patties demonstrated significant effect on all the textural parameters except adhesiveness. Results of color value illustrated that lightness (L*) value differ significantly. Sensory scores were higher or comparable for patties containing 0.6 % carrageenan as compared to control. Hence, carrageenan was observed to be suitable as fat replacer for producing low fat chevon meat patties.

Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment

Improved-lipid pork patties were manufactured following two different reformulation strategies: fat reduction by replacement of pork backfat with konjac gel (KG), and fat reduction/lipid improvement by replacement of pork backfat with an improved oil combination (olive, linseed and fish oils) bulking system based on konjac gel (O-KG). Technological, microbiological and sensory properties were analyzed as affected by the type of formulation and by chilled storage (9days, 2°C). Fat was reduced by between 30 and 86%. In the cases where O-KG was incorporated, 12 and 41% of total fat in patties came from the oil combination. There was no observable effect on color parameters in samples with O-K. Higher KG levels produced harder cooked patties. Animal fat replacement in patties promoted an increase in lipid oxidation, which was more pronounced in samples with an oil combination. In general, during chilled storage no major changes were observed in the studied properties as a result of the different treatments.

Microbial successions are associated with changes in chemical profiles of a model refrigerated fresh pork sausage during an 80-day shelf life study

Fresh pork sausage is produced without a microbial kill step and therefore chilled or frozen to control microbial growth. In this report, the microbiota in a chilled fresh pork sausage model produced with or without an antimicrobial combination of sodium lactate and sodium diacetate was studied using a combination of traditional microbiological methods and deep pyrosequencing of 16S rRNA gene amplicons. In the untreated system, microbial populations rose from 10(2) to 10(6) CFU/g within 15 days of storage at 4°C, peaking at nearly 10(8) CFU/g by day 30. Pyrosequencing revealed a complex community at day 0, with taxa belonging to the Bacilli, Gammaproteobacteria, Betaproteobacteria, Actinobacteria, Bacteroidetes, and Clostridia. During storage at 4°C, the untreated system displayed a complex succession, with species of Weissella and Leuconostoc that dominate the product at day 0 being displaced by species of Pseudomonas (P. lini and P. psychrophila) within 15 days. By day 30, a second wave of taxa (Lactobacillus graminis, Carnobacterium divergens, Buttiauxella brennerae, Yersinia mollaretti, and a taxon of Serratia) dominated the population, and this succession coincided with significant chemical changes in the matrix. Treatment with lactate-diacetate altered the dynamics dramatically, yielding a monophasic growth curve of a single species of Lactobacillus (L. graminis), followed by a uniform selective die-off of the majority of species in the population. Of the six species of Lactobacillus that were routinely detected, L. graminis became the dominant member in all samples, and its origins were traced to the spice blend used in the formulation.

Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage

The efficacy of using additives to improve the shelf life of low-fat (approximately 18%) Chinese-style sausages was demonstrated. Sausages containing 3% sodium lactate (SL), 0.2% trisodium phosphate (TSP) or 0.2% potassium sorbate (KS) compared with the control (CONT) were manufactured and stored at 4°C for 12 weeks. Treatment TSP was the highest in pH during any storage intervals. Generally speaking, all microbial counts were lower for SL but higher for TSP; nonetheless, all treatments had bacterial counts less than 10(7) CFU/g. Low-fat Chinese-style sausage containing 3% sodium lactate resulted in better quality regarding physicochemical and microbiological characteristics. Results also suggested a potential utilization of sodium lactate as an antimicrobial agent.

Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated retail display, instrumental color, sensory characteristics, TBARS, pH, and Lee-Kramer shear force were measured to evaluate the impact of the treatments on the quality attributes. The NMS and PAA patties were redder (a(∗), P<0.05) than CON on days 0-3. Panelists found KL, NMS, PAA, and ASC patties to have less (P<0.05) or similar (P>0.05) off odor to CON on days 0-3. The NMS and PAA treated patties had lower (P<0.05) lipid oxidation than the CON at days 0, 3, and 7. Therefore, KL, NMS, PAA, and ASC treatments on beef trimmings can potentially improve or maintain quality attributes of beef patties.

Biogenic amines in restructured beef steaks as affected by added walnuts and cold storage

This article evaluates changes in biogenic amines and how these relate to microbiological growth in chilled, fresh restructured beef steaks containing transglutaminase as a cold binding agent and different amounts of walnut. Added walnut and chilling favored higher total and lactic acid bacteria counts during storage, whereas Enterobacteriaceae were not affected. The highest initial biogenic amine concentrations were identified as spermidine, spermine, and tyramine. Both added walnut and cold storage generally favored the formation of amines (tyramine, histamine, putrescine, and cadaverine), which was more obviously apparent by the end of the storage period. Agmatine, on the other hand, was not generally affected by the walnut.

Thermal inactivation of Escherichia coli O157:H7 in ground beef supplemented with sodium lactate

A study was conducted to investigate the antimicrobial effect of sodium lactate (NaL) (0, 1.5, 3.0, and 4.5%) on the survival of Escherichia coli O157:H7 in 93% lean ground beef. Samples inoculated with a mixture of four strains of E. coli O157:H7 (10(7) to 10(8) CFU/g) were subjected to immersion heating in a water bath stabilized at 55, 57.5, 60, 62.5, or 65 degrees C. Results of statistical analysis indicated that the heating temperature was the only factor affecting the decimal reduction times (D-values) of E. coli O157:H7 in 93% lean ground beef. The change in temperature required to change the D-value (the z-value) was determined as 7.6 degrees C. The thermal resistance of this organism was neither affected by the addition of NaL nor by the interactions between NaL and temperature. Adding NaL to ground beef to reduce the thermal resistance of E. coli O157:H7 is therefore not recommended.

Integrating microbial decontamination with organic acids in HACCP programmes for muscle foods: prospects and controversies

A considerable literature reports the antibacterial efficacy of dilute solutions of organic acids (lactic, acetic). With carcasses an overall reduction in surface contaminants of 1.5 log cycles can be expected. Carcass decontamination may not improve the safety of the resultant meat, but laboratory trials confirm that acid decontamination of subprimal and retail cuts is more efficacious. An advantage over many other intervention strategies is that residual antimicrobial activity is demonstrable over extended periods of storage. These studies have also shown that some meatborne pathogens are particularly sensitive to organic acids (i.e., Yersinia enterocolitica) while others are resistant (i.e., E. coli O157:H7). Dilute solutions of organic acids (1 to 3%) are generally without effect on the desirable sensory properties of meat when used as a carcass decontaminant. However, dependent on treatment conditions, lactic and acetic acid can produce adverse sensory changes when applied directly to meat cuts, with irreversible changes in appearance being a frequent occurrence. It is speculated that organic acid decontamination will be implemented in American abattoirs in an effort to meet specified performance standards for pathogen reduction as part of an overall HACCP program. In contrast, the EU advocates that strictly controlled processing hygiene is sufficient to ensure the safety of the product. Additional research is necessary to establish a set of treatment conditions that may permit a practicable reduction in bacterial contamination throughout the processing chain with a measurable effect on safety and storage life, without imposing any change in sensory properties. It will also be necessary to develop standard, objective measures to assess HACCP and the efficacy of decontamination procedures. Without such commercial studies controversy on the practicality of acid decontamination will persist.

Palatability of sous vide processed chicken breast

The influences of brine composition, internal temperature, heating rate, and storage periods up to 28 d on flavor, texture, and color of sous vide processed chicken breast were evaluated. Pectoralis major muscles containing water and sodium chloride, with or without sodium lactate, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 77 or 94 C. Product was evaluated after 0, 14, and 28 d storage at 4 C. Quality was evaluated by gas chromatographic analyses of flavor volatiles, shear, color, and sensory panels. Incorporation of sodium lactate into brine did not influence oxidative stability (as measured by headspace gas chromatography) or sensory warmed-over flavor. Presence of sodium lactate did result in enhanced fresh roasted or meaty and saltiness sensory scores as well as a more yellow color. The more rapid heating rate decreased sulfur-containing compounds and did not influence other volatile concentrations. Products processed to 94 C were less juicy, less tender, and contained higher quantities of alcohols and hydrocarbons than those processed to 77 C. Storage resulted in a decline in fresh roasted or meaty flavor note and an increase in warmed-over flavor note and quantities of alcohols, aldehydes and ketones, hydrocarbons, and total headspace volatiles.

Microbiology of fresh and restructured lamb meat: a review

Microbiology of meats has been a subject of great concern in food science and public health in recent years. Although many articles have been devoted to the microbiology of beef, pork, and poultry meats, much less has been written about microbiology of lamb meat and even less on restructured lamb meat. This article presents data on microbiology and shelf-life of fresh lamb meat; restructured meat products, restructured lamb meat products, bacteriology of restructured meat products, and important foodborne pathogens such as Salmonella, Escherichia coli O157:H7, and Listeria monocytogenes in meats and lamb meats. Also, the potential use of sodium and potassium lactates to control foodborne pathogens in meats and restructured lamb meat is reviewed This article should be of interest to all meat scientists, food scientists, and public health microbiologists who are concerned with the safety of meats in general and lamb meat in particular.

Modelling growth rates of Listeria innocua as a function of lactate concentration

The effect of sodium lactate (NaL) concentration on growth of Listeria innocua in a yeast-extract/peptone broth at pH 5.5, 6.0, 6.5 and 7.0 at 4, 10, 20 and 30 degrees C was modelled with the modified Gompertz model. NaCl was used as a reference to distinguish between the water activity effect and the specific inhibitory effect of NaL. Minimum inhibitory concentrations (MIC) of NaCl appeared to be significantly higher than MIC values of NaL, indicating that NaL had a specific inhibitory effect on growth of L. innocua. The MIC values of NaL and NaCl were not much influenced by the temperature. The pH of the growth medium was shown to have influence on the MIC values of NaL but not on the MIC values of NaCl. Total growth inhibition of L. innocua at low pH (5.5) took place at lower NaL concentrations (217 mM) than at neutral pH (1071-1339 mM), indicating that the undissociated lactic acid plays a role in the mechanism of inhibition. However, MIC values for undissociated acid increased with decreasing pH from 0.8 mM at pH 7 to 5 mM at pH 5.5. It is therefore likely that besides acidification of the cytoplasm due to diffusion of undissociated acid into the cell, other mechanisms are involved. Growth rates at NaL concentrations between 0 and the MIC value decreased progressively with increasing concentrations down to 0 at the MIC value, and were strongly influenced by both temperature and pH. Growth rates in the presence of NaCl were influenced by the temperature only. It was shown that a modified Monod equation with three parameters was effective for description of growth rates of L. innocua at NaL and NaCl concentrations over the whole experimental range.