Effect of salts of organic acids on Listeria monocytogenes, shelf life, meat quality, and consumer acceptability of beef frankfurters.
The objective of this study was to evaluate anti-listerial efficacy of salts of organic acids, and their impact on the quality of frankfurters. Beef frankfurters were manufactured by incorporating organic acids in 5 different combinations: (1) control (no marinade addition; C); (2) sodium lactate (2% wt/wt; SL); (3) potassium lactate (2% wt/wt; PL); (4) sodium citrate (0.75% wt/wt; SC); and (5) sodium lactate (2% wt/wt)/sodium diacetate (0.25% wt/wt; SL/SD). Cooked frankfurters were inoculated with streptomycin-resistant (1500 μg/mL) L. monocytogenes (7 log₁₀ CFU/frank). Inoculated and noninoculated frankfurters were vacuum packaged and stored at 4 °C. Samples were taken weekly up to 10 wk for estimation of L. monocytogenes as well as aerobic plate count (APC) and psychrotrophs (PSY), respectively. Total of 2 independent trials of the entire experiment were conducted. Noninoculated beef frankfurters were evaluated weekly by untrained sensory panelists for 7 wk. SL, PL, and SC treatments did not (P > 0.05) adversely affect consumer acceptability through 8 wk although, SL/SD treatment was significantly (P ≤ 0.05) less preferred across all sensory attributes. SL/SD treatment negatively affected product quality, but was able to control APC, PSY, and L. monocytogenes levels. SC performed similar to the control throughout the 8, 9, and 10 wk storage periods, providing no benefit for inhibiting L. monocytogenes (increasing from 7 logs CFU/frank to 10 logs CFU/frank throughout storage) or extending shelf life of the beef frankfurters. In conclusion, 2% SL and PL, and 2% SL/0.25% SD may be effective L. monocytogenes inhibitors (maintaining inoculation levels of 7 logs CFU/frank during storage), but changes in SL/SD treatment formulation should be studied to improve product quality.
Dept. of Food Science and Agriculture, Dept. of Poultry Science, and Faculty of College of Agriculture, Auburn Univ., Auburn, Ala. 36849, U.S.A.
Amit
A
Morey
Jordan W J
JW
Bowers
Laura J
LJ
Bauermeister
Manpreet
M
Singh
Tung-Shi
TS
Huang
Shelly R
SR
McKee
D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D015169:Colony Count, Microbial; D003116:Color; D003258:Consumer Behavior; D003257:Consumer Product Safety; D024901:Drug Resistance, Multiple, Bacterial; D005506:Food Contamination / Q000517:prevention & control; D005516:Food Microbiology; D018857:Food Packaging; D005519:Food Preservation; D063427:Food Quality; D006801:Humans; D008089:Listeria monocytogenes / Q000187:drug effects*; D008461:Meat Products / Q000382:microbiology*; D009812:Odorants / Q000032:analysis; D012492:Salts / Q000494:pharmacology*; D013649:Taste; D014618:Vacuum
D012492:Salts
Listeria monocytogenes; consumer acceptability; frankfurters; quality; salts of organic acids; shelf life