Clostridium sporogenes and Listeria monocytogenes: Survival and Inhibition in Microwave‐ready Beef Roasts Containing Selected Antimicrobials

Miller

Journal of Food Science

et al. 1997

Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 0.1 or 0.2% sodium propionate (NaP) were stored for up to 84 days at 4ЊC. Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC). Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL ϩ 0.2% NaP. Cooked roast beef color was enhanced by addition of NaL alone or in combination with 0.1% NaP. Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients.

Section: Microbiological Evaluationsupporting

confidence: 96%

Microbiological, Sensory and Chemical Characteristics of Vacuum‐Packaged Cooked Beef Top Rounds Treated with Sodium Lactate and Sodium Propionate

Miller

Journal of Food Science

et al. 1997

“…Similar results values were reported by Brewer et al (1991), who found that L* values of uncooked fresh pork sausage with 0 to 3% NaL added were affected by time but not affected by NaL addition. Unda et al (1991) also found that NaA addition had no effects on Hunter color values of vacuum-packaged beef steaks.…”

Section: Hunter Color Evaluationmentioning

confidence: 91%

Microbiological, Sensory and Chemical Characteristics of Vacuum‐Packaged Ground Beef Patties Treated with Salts of Organic Acids

Journal of Food Science

Miller

Acuff

1997

Vacuum-packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4ЊC. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TBA was only slightly affected by treatment addition or storage.

Journal of Applied Microbiology

“…Fatty acids and their esters serve both as flavouring and emulsifying agents but are also potential antimicrobials. Monolaurin has received the most attention (Unda et al 1991;Oh and Marshall 1992;Wang and Johnson 1992;Kabara 1993;Stillmunkes et al 1993). However, its inhibitory properties have not been fully investigated, especially on bacterial spores.…”

Section: Introductionmentioning

confidence: 99%

Inhibition ofBacillus licheniformisspore growth in milk by nisin, monolaurin, and pH combinations

Mansour

Amri

Bouttefroy

et al. 1999

M . M AN S OU R, D . A MR I , A . B O UT TE F RO Y, M . L IN D ER AN D J. B. M IL LI E RE . 1999. The effects of nisin and monolaurin, alone and in combination, were investigated on Bacillus licheniformis spores in milk at 37°C. In the absence of inhibitors, germinated spores developed into growing vegetative cells and started sporulation at the end of the exponential phase. In the presence of nisin (25 IU ml −1 ), spore outgrowth was inhibited (4 log 10 reduction at 10 h). Regrowth appeared between 10 and 24 h and reached a high population level (1·25 × 10 8 cfu ml −1 ) after 7 d. Monolaurin (250 mg ml) had a bacteriostatic effect during the first 10 h but thereafter, regrowth occurred slowly with a population level after 7 d (4 × 10 5 cfu ml) lower than that of nisin. Different combined effects of nisin (between 0 and 42 IU ml ) were investigated using a Doehlert matrix in order to study the main effects of these factors and the different interactions. Results were analysed using the Response Surface Methodology (RSM) and indicated that nisin and monolaurin had no action on spores before germination; only pH values had a significant effect (P ¾ 0·001), i.e. spore count decreased as the pH value increased in relation to germination. Sublethal concentrations of nisin (30 IU ml ) and monolaurin (100 mg ml −1 ) in combination acted synergistically on outgrown spores and vegetative cells, showing total inhibition at pH 6·0, without regrowth, within 7 d at 37°C.