SHELF‐LIFE EXTENSION BY PHENYLGLYOXAL OF CLOSTRIDIUM SPOROGENES‐INOCULATED VACUUM‐PACKAGED GROUND BEEF

Abstract

Phenylglyoxal (PG), an aromatic α‐dicarbonyl, is used in a variety of industrial, medical, and biological research applications. The compound delays spore germination and inhibits vegetative cells of both aerobic and anaerobic sporeforming bacteria, interacts with several critical bacterial growth factors, and is structurally similar to a number of approved food flavoring agents. Previous research demonstrated inhibitory activity against Clostridium sporogenes in model systems. Therefore, we investigated the shelf‐life enhancing effectiveness of PG in C. sporogenes‐inoculated vacuum‐packaged ground beef at 32C. During extended incubation under temperature abuse conditions, PG delayed undesirable color changes and prevented organoleptic spoilage. Five μg PG/g inhibited proteolysis, while 156 μg PG/g delayed conversion of myoglobin to metmyoglobin, prevented H2S production, maintained product quality and texture for 25 days, and reduced thermal resistance of C. sporogenes spores at 90C. The observed activity of PG suggests that similar activity might be found with currently approved α‐dicarbonyls. Furthermore, the compound's effect on thermal resistance may serve as an example of compounds that could be used to reduce thermal processing requirements of heat‐sensitive and/or minimally processed foods.