title: Inhibition of Listeria monocytogenes in full- and low-sodium frankfurters at 4, 7, or 10°C using spray-dried mixtures of organic acid salts.
abstract: In meat processing, powdered ingredients are preferred to liquids because of ease of handling, mixing, and storing. This study was conducted to assess Listeria monocytogenes inhibition and the physicochemical and organoleptic characteristics of frankfurters that were prepared with organic acid salts as spray-dried powders (sodium lactate-sodium acetate, sodium lactate-sodium acetate-sodium diacetate, and potassium acetate-potassium diacetate) or liquids (sodium lactate, sodium lactate-sodium diacetate, potassium lactate, and potassium lactate-sodium diacetate). Full-sodium (1.8% salt) and low-sodium (1.0% salt) frankfurters were prepared according to 10 and 5 different formulations (n = 3), respectively, and were dip inoculated with a six-strain cocktail of L. monocytogenes (∼4 log CFU/g). Populations of Listeria and mesophilic aerobic bacteria were quantified during storage at 4, 7, and 10°C for up to 90 days. Four powder and two liquid full-sodium formulations and one powder low-sodium formulation, all of which contained diacetate except for 1% sodium lactate-sodium acetate powder, completely inhibited Listeria growth at 4°C. However, Listeria grew in full-sodium formulations at 10°C and in low-sodium formulations at 7 and 10°C except for the formulation containing 0.8% potassium acetate-0.2% potassium diacetate powder. All formulations were similar in terms of water activity, cooking yield, moisture, and protein content. Sodium content and pH were affected by the concentrations of sodium and diacetate, respectively. Frankfurter appearance, texture, flavor, and overall acceptability were similar (P > 0.05) regardless of the formulation, except for flavor and overall acceptability of the low-sodium formulation containing potassium acetate-potassium diacetate. Based on these findings, cosprayed powders appear to be a viable alternative to current liquid inhibitors for control of Listeria in processed meats.
authors.affiliation: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
authors.forename: Thanikarn
authors.initials: T
authors.lastname: Sansawat
authors.forename: Lei
authors.initials: L
authors.lastname: Zhang
authors.forename: Jong Y
authors.initials: JY
authors.lastname: Jeong
authors.forename: Yanyang
authors.initials: Y
authors.lastname: Xu
authors.forename: Gerald W
authors.initials: GW
authors.lastname: Hessell
authors.forename: Elliot T
authors.initials: ET
authors.lastname: Ryser
authors.forename: Janice B
authors.initials: JB
authors.lastname: Harte
authors.forename: Robert
authors.initials: R
authors.lastname: Tempelman
authors.forename: Iksoon
authors.initials: I
authors.lastname: Kang
mesh_terms: D000085:Acetates / Q000494:pharmacology; D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005511:Food Handling; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives / Q000494:pharmacology*; D007773:Lactates / Q000494:pharmacology; D008089:Listeria monocytogenes / Q000187:drug effects / Q000254:growth & development*; D008461:Meat Products / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D012492:Salts / Q000494:pharmacology*; D019346:Sodium Acetate / Q000494:pharmacology; D019354:Sodium Lactate / Q000494:pharmacology; D013696:Temperature
chemical_list: D000085:Acetates; D005520:Food Preservatives; D007773:Lactates; D012492:Salts; C548838:sodium diacetate; D019346:Sodium Acetate; D019354:Sodium Lactate