Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

Abstract

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 degrees 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.

The microbiology of cold smoked salmon

“…No significant inhibitory effect on psycrotrophic counts in NaL treated ground beef at refrigerated storage was reported by Egbert, Huffman, Chen, and Jones (1992), in contrast to the findings of Sallam and Samejima (2004) on vacuum packaged ground beef. Likewise, a significant inhibitory effect on LAB had been reported in vacuum packaged pork sausages stored at 4 C (Brewer, McKeith, & Sprouls, 1993) and cooked pork sausages stored at 10 C (Sameshima, Takeshita, Miki, Itoh, & Kondo, 1998).…”

“…Conversely, it was reported that LAB dominated the microbial flora in NaL cured beef during vacuum-packaged storage at 0 C (Papadopoulos, Miller, Acuff, Vanderzant, & Cross, 1991), as well as in frankfurter type sausages treated with NaL and stored at 0e4 C (Zivkovic, Radulovic, Ivanovic, Perunovic, & Dzinic, 2001). Sallam and Samejima (2004) found no significant effect on LAB when ground beef was treated with NaL alone, but a combination of NaL and NaCl resulted in >3 log units lower LAB counts after 21 days storage at 2 C compared to the untreated control, and 2.5 and 2.0 log units, respectively, compared to NaCl and NaL treated samples. NaL significantly delayed toxigenesis of C. botulinum in vacuum packaged beef, chicken, and salmon, although salmon required higher concentration or lower storage temperature than the former two products to give similar effect (Meng & Genigeorgis, 1994), indicating that results from meat studies cannot be easily transferred to fish and CSS.…”

“…In meat products, it is well documented that treatment of 2e4% (w/w) NaL has a positive effect on shelf life at refrigerated storage (Brewer, Rostogi, Argoudelis, & Sprouls, 1995;Sallam & Samejima, 2004;Shelef & Yang, 1991;Vasavada, Carpenter, Cornforth, & Ghorpade, 2003), but some disagreement on the effect on the different bacterial species exists. No significant inhibitory effect on psycrotrophic counts in NaL treated ground beef at refrigerated storage was reported by Egbert, Huffman, Chen, and Jones (1992), in contrast to the findings of Sallam and Samejima (2004) on vacuum packaged ground beef.…”

Raw-appearing Restructured fish models made with Sodium alginate or Microbial transglutaminase and effect of chilled storage

“…Although sodium chloride has long been used as a preservative in meats due to its ability of inhibiting microbial growth by restricting the available water, in these samples, NaCl concentration seems to be not high enough to show this effect. Accordingly, Sallam and Samejima (2004) reported that addition of NaCl alone (3%) did not have a significant effect on aerobic microorganisms. On the other hand, O'Connor et al (1993) argued that NaCl should be added in combination with other additives, such us lactates, in order to successfully preserve refrigerated products.…”

Combined effect of ozonated water and chitosan on the shelf-life of Pacific oyster (Crassostrea gigas)

“…Improvements in the shelf-life of oysters can have an important economic impact by reducing losses and by allowing the products to reach distant and new markets (Rhodehamel, 1992). Minimizing product contamination and delaying or inhibiting growth of spoilage microorganisms in fresh seafood are two major keys in improving shelf-life (Sallam & Samejima, 2004).…”