title: Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters.
abstract: This study investigated the effects of beet sugar (BS), calcium lactate (CL), and Staphylococcus xylosus (SX) on the general characteristics of uncured frankfurters. Minimum residual nitrite was observed in samples with a high level of BS and S. xylosus (8log(10) l0 viable cfu/g) after 2 mo. There was an increase in total aerobic counts in frankfurters after 4 wk. Samples containing higher BS and CL had no Clostridium perfringens at storage time. Histamine content was similar for all treatments except SX. No differences were observed in textural properties among the treatments. Water activity was decreased significantly in treatment CL1+BS2. The results indicated that samples treated with BS or CL had (P < 0.05) taste and sensory attributes considered appropriate by a tasting panel.
  
  
  CONCLUSIONS
  Frankfurters are among the most popular meat products in many countries. Health problems (such as cancer) associated with the overconsumption of cured meat have led to searches for new, alternative methods of preservation. Hurdle technology (combinations of beet sugar, calcium lactate, and Staphylococcus xylosus in different concentrations) can be developed for frankfurter processing. Results of this research will be useful for meat manufacturers; however, any new process may affect the strategies chosen for marketing these products.
authors.affiliation: Department of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran.
authors.forename: Saeed
authors.initials: S
authors.lastname: Tahmouzi
authors.forename: Seyed Hadi
authors.initials: SH
authors.lastname: Razavi
authors.forename: Mohammad
authors.initials: M
authors.lastname: Safari
authors.forename: Zahra
authors.initials: Z
authors.lastname: Emam-Djomeh
mesh_terms: D000818:Animals; D027461:Beta vulgaris / Q000737:chemistry*; D017610:Calcium Compounds / Q000737:chemistry*; D002241:Carbohydrates / Q000737:chemistry*; D002417:Cattle; D055598:Chemical Phenomena; D003016:Clostridium perfringens / Q000254:growth & development / Q000302:isolation & purification; D015169:Colony Count, Microbial; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D006632:Histamine / Q000032:analysis; D006801:Humans; D007773:Lactates / Q000737:chemistry*; D008461:Meat Products / Q000382:microbiology*; D050901:Nitrate Reductase / Q000378:metabolism; D009573:Nitrites / Q000032:analysis; D013210:Staphylococcus / Q000201:enzymology*; D013649:Taste / Q000502:physiology
chemical_list: D017610:Calcium Compounds; D002241:Carbohydrates; D007773:Lactates; D009573:Nitrites; C110051:calcium lactate; D006632:Histamine; D050901:Nitrate Reductase