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

Abstract

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.

Effect of antimicrobial agents on some chemical and microbiological characteristics of vacuum: Packaged ground buffalo meat stored under refregerated condition

“…The data show that the control sample reached the maximal recommended limit at the eighth day of storage, whereas samples treated by NaCl and NaL reached the same limit after eleven and twenty days of storage respectively. The results indicated that NaL treatment significantly delayed the microbial growth and extended the shelf life of the product up to twenty days and this comes in agreement with (Brewer et al, 1995;Eckert et al, 1997;Maca et al, 1997;Maca et al, 1999).…”

“…Bedie et al, 2001 reported that lactates have been permitted as a natural preservative at a level up to 3 g/100g meat by the USDA-Food Safety and Inspection Service (USDA-FSIS). Much research indicated that addition of sodium lactate (NaL) could improve flavor, color, tenderness, juiciness, and cooking yield of ground beef and other meat products (Eckert et al, 1997;Maca et al, 1997;and Vote et al, 2000).…”

Storage Stability of Vacuum Packaged Chevon Tikkis (Traditional Patties) at Refrigeration Temperature (4±1°C)

“…Bhattacharyya et al, (2013) observed increased trend in TBA value of duck sausages with the storage period under refrigeration. These results are in agreement with Rajkumar et al, (2004), Maca et al, (1997) and Lin and Lin (2002).…”

“…Bhattacharyya et al, (2013) found increased trend in yeast and mold count of duck sausages with storage period under refrigeration storage 4±1ºC. These finding are in agreement with Dharamveer (2007), Rajkumar et al, (2004), Pawankumar et al, (2003), and Maca et al, (1997). Anaerobic count of AP and VP tikki showed no significant difference.…”

Effect of Different Packaging Conditions on Shelf Life of Chicken Samosa Stored at Refrigeration Temperature

“…Similar findings were reported by various workers (Salahuddin et al, 1989;Geetha Chauhan et al, 2003 andMuthulakshmi et al, 2009). The higher fat content might be the reason for higher TBA values in the samosas, which is similar to TBA values for vacuumpacked ground beef patties (Maca et al, 1997). Significant (P<0.05) interactive effect between treatment and storage period was observed in case of TBA value and as the storage period advanced TBA values in chicken samosa increased.…”