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Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage
LWT, Volume 37, No. 8, Year 2004
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Description
The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20 + 20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2°C were investigated. The results showed that addition of NaL alone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid bacteria and Enterobacteriaceae and extended the shelf life of the product up to 15 and 21 days, respectively, versus 8 days only for control. Over the storage time (21 days), NaL maintained the ground beef at almost constant pH, while the pH of control or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 however, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL alone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage. © 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Sallam, Khalid Ibrahim
Egypt, Mansoura
Faculty of Veterinary Medicine
Japan, Ebetsu
Rakuno Gakuen University
Samejima, Kunihiko
Japan, Ebetsu
Rakuno Gakuen University
Statistics
Citations: 133
Authors: 2
Affiliations: 2
Identifiers
Doi:
10.1016/j.lwt.2004.04.003
ISSN:
00236438
Research Areas
Food Security