Recovery of Selected Bacteria in Media Containing 0.5% Food Grade Poly‐ and Pyrophosphates

Molins, R. A.; Kraft, A. A.; Olson, D. G.; Hotchkiss, D. K.

doi:10.1111/j.1365-2621.1984.tb13248.x

Cited by 29 publications

(27 citation statements)

References 11 publications

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“…-Continued on page 7552 INTRODUCTION INORGANIC POLYPHOSPHATES (polyPis) are widely used food additives, noted for their desirable physical and chemical effects on a variety of processed products. Suppression of microbial growth by polyPis has been reported in recent years by a number of investigators (Ellinger, 1972;Firstenberg-Eden et al, 1981;Molins et al, 1984;Nelson et al, 1983;Shelef, 1986;Tompkin, 1984;Wagner and Busta, 1985). The antimicrobial activities of these compounds are generally believed to result from their ability to chelate cations essential for growth.…”

Section: Crystallinity Of Starchesmentioning

confidence: 97%

Effect of Sugars on the Water Diffusivity in Hydrated Granular Starches

Marousis

Karathanos

Saravacos

1989

Journal of Food Science

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tration, and molecular size of sugar on the transport of water.The effective diffusivity of water (D) in hydrated mixtures of two granular starches and three sugars (glucose, sucrose and dextrin) was investigated in the temperature range 40.100°C. Spherical samples (2. cm diameter) of the hydrated mixtures were air-dried at controlled conditions and the D values at various moistures were estimated from the slopes of the drying curves. The sugars reduced significantly the D values in proportion to their molecular size. The changes in water diffusivity were related to the porosity of the samples. Temperature had an Arrhenius-type effect, and the estimated energies of activation for diffusion of water increased significantly by the addition of sugars. Materials

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Section: Crystallinity Of Starchesmentioning

confidence: 97%

Effect of Sugars on the Water Diffusivity in Hydrated Granular Starches

Marousis

Karathanos

Saravacos

1989

Journal of Food Science

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“…Heating may also result in some changes. Heated STPP was less inhibitory to various microbial cultures than unheated STPP (Molins et al, 1984). In our study, STPP had been mixed with water at about 100°C to enhance its solubility.…”

Section: Aerobic Plate Counts and Phmentioning

confidence: 99%

Antioxidative/Antimicrobial Effects and TBARS in Aerobically Refrigerated Beef as Related to Microbial Growth

Rhee

Krahl

Lucia

et al. 1997

Journal of Food Science

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Ground beef muscle-pretreated (PT) with 60 ppm chlortetracycline/0.2% potassium sorbate or nonpretreated (NPT)-was mixed with sodium lactate (3%), ascorbate (0.05%), tripolyphosphate (0.5%), citrate (0.5%), or water only and aerobically refrigerated for 0-18 days. More TBA-reactive substances (TBARS) were accumulated in PT than in NPT samples. Only lactate was antimicrobial and resulted in higher TBARS in the NPT. Ascorbate and citrate resulted in lower TBARS in both PT and NPT meat. TBARS correlated with 18:2 fatty acid losses only in microbially controlled (PT) samples. Ascorbate and citrate reduced overall off-odor scores in the PT and discoloration in both NPT and PT samples.

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“…Investigators have speculated that TSP works by removing a thin layer of fat and bacteria from the surface of poultry skin (20). Many hypotheses have been made for the antibacterial mechanisms of phosphates including chelation of structurally essential metal ions in the cell walls (25,26), chelation of metal ions in the cytochrom system (27,28), repression of enzyme synthesis and inhibition of enzyme activity (29) and changes in the water activity of the media (30). Our aim was to investigate the possibility of extending the shelf-life of chicken carcasses using sodium tripolyphosphate.…”

Section: Introductionmentioning

confidence: 99%