Effects of Sodium Lactate, Encapsulated or Unencapsulated Polyphosphates and Their Combinations on Growth of Listeria Monocytogenes in Cooked Ground Beef

B. Tenderis; B. Kılıç; H. Yalçın; A. Şimşek

Effects of Sodium Lactate, Encapsulated or Unencapsulated Polyphosphates and Their Combinations on Growth of Listeria Monocytogenes in Cooked Ground Beef

in 63rd International Congress of Meat Science and Technology

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B. Tenderis

B. Tenderis ¹Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey

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B. Kılıç

B. Kılıç ¹Department of Food Engineering, Suleyman Demirel University, Isparta, Turkey

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H. Yalçın

H. Yalçın ²Department of Food Hygiene and Technology, Mehmet Akif Ersoy University, Burdur, Turkey

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A. Şimşek

A. Şimşek ³Department of Food Processing, Egirdir Vocational School, Suleyman Demirel University, Isparta, Turkey; birolkilic@sdu.edu.tr

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Art:: Kapitel

Seiten:: 696–697

DOI:: https://doi.org/10.3920/9789086868605_311

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This study evaluated the effects of sodium lactate (2.5%), encapsulated (e) and unencapsulated (u) polyphosphates (PP; sodium tripolyphosphate, STP; sodium acid pyrophosphate, SPP), and their combinations on Listeria monocytogenes inhibition in cooked ground beef during storage (0, 15, 30 days). pH, water activity (a_w), oxidation-reduction potential (ORP) and L. monocytogenes counts were determined during storage. Results indicated that there was no difference among the groups in terms of L. monocytogenes counts at the beginning of storage, whereas the lowest L. monocytogenes counts were determined in the samples containing a combination of sodium lactate with uSPP or eSPP (P<0.05). The lower (P<0.05) ORP values were determined in all PP added groups during storage. ORP values increased with storage in all groups (P<0.05), whereas there was no significant changes in pH and a_w levels during storage. The use of ePP did not create any significant changes on pH, a_w, ORP and L. monocytogenes counts compared to that of uPP.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

ISBN:: 9789086868605

Verleger:: Wageningen Academic

Print-Publikationsdatum:: 15 Nov 2017

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Effects of Sodium Lactate, Encapsulated or Unencapsulated Polyphosphates and Their Combinations on Growth of Listeria Monocytogenes in Cooked Ground Beef

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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