Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat.
A minced meat model system containing three different fat levels (0, 15, and 50 wt.%) was used to evaluate the antimicrobial efficacy of three antimicrobials with different aqueous solubilities (sodium lactate>lauric arginate (Nα-lauroyl-L-arginine ethyl ester, LAE)>methylparaben). Various concentrations of sodium lactate (20, 40, and 60 mg/g), lauric arginate (0.5, 1, 1.5, 2.0, and 2.5 mg/g) and methylparaben (0.1, 0.5, 1.0, and 2.0 mg/g) were used to evaluate the antimicrobial activity against natural meat microbiota (total aerobic mesophilic colony counts, coliform bacteria, and lactic acid bacteria). The results indicate that the three antimicrobials tested are influenced at different strengths by the changes of the fat addition of the minced meat. The antimicrobial efficacy of LAE and methylparaben is increased by a higher fat content in the meat batter, whereas for lactate no clear lactate proportionality relationship can be seen. This structure sensitivity is most strongly pronounced with lauric arginate, which we attributed to the amphiphilic character of the molecule.
Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain.
Núria
N
Magrinyà
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; German Institute of Food Technologies, Prof.-von-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
Nino
N
Terjung
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Myriam
M
Loeffler
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany.
Monika
M
Gibis
Nutrition and Food Science Department, XaRTA-INSA, Faculty of Pharmacy, University of Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain; Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Finca Camps i Armet, 17121, Monells (Girona), Spain.
Ricard
R
Bou
Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. Electronic address: j.weiss@uni-hohenheim.de.
Jochen
J
Weiss
D000818:Animals; D000890:Anti-Infective Agents / Q000737:chemistry / Q000494:pharmacology*; D001120:Arginine / Q000031:analogs & derivatives* / Q000737:chemistry / Q000494:pharmacology; D004755:Enterobacteriaceae / Q000187:drug effects; D005223:Fats / Q000737:chemistry*; D005506:Food Contamination / Q000517:prevention & control*; D056546:Lactobacillales / Q000187:drug effects; D008460:Meat / Q000032:analysis / Q000382:microbiology*; D008826:Microbial Sensitivity Tests; D064307:Microbiota / Q000187:drug effects*; D008954:Models, Biological; D010226:Parabens / Q000737:chemistry / Q000494:pharmacology*; D019354:Sodium Lactate / Q000737:chemistry / Q000494:pharmacology*; D013501:Surface-Active Agents / Q000737:chemistry / Q000494:pharmacology; D013552:Swine
D000890:Anti-Infective Agents; D005223:Fats; D010226:Parabens; D013501:Surface-Active Agents; C031371:N(alpha)-lauroylarginine ethyl ester; D001120:Arginine; C015358:methylparaben; D019354:Sodium Lactate
Fat addition; Lauric arginate; Methylparaben; Minced meat; Sodium lactate