Thermal Diffusivities and Influence of Cooking Temperature Combined With Sodium Lactate Addition on Microbiological Characteristics of Rabbit Ham

Abstract

In meat products as rabbit ham, is very important the addition of biopreservative agent like sodium lactate combined with cooking, represents an important role for sensorial and safety aspects. The aim of this research was determine the thermal diffusivity and impact of sodium lactate addition and cooking temperature on microbiological characteristics were determined by total count of aerobic bacteria (TAB) of ham prepared from rabbit and then stored under refrigeration. Microbiological characteristics were evaluated at two cooking temperatures (76 and 82°C) added with sodium lactate (2 and 4%) and control without sodium lactate and with 200 ppm NaNO 2 . The water immersion method is used for cooking. Time-temperature profiles and thermal diffusivity values show that heat penetration in ham with 2% w/v sodium lactate is quickly than the heat penetration in 4% w/v sodium lactate and control. TAB from raw materials were 4.255 log (CFU g -1 ) and, immediately after cooking temperatures 76 and 82°C and the addition of sodium lactate, they were 3 log (CFU g -1 ), which had not a significant differences p<0.05 at the day of their production. Although after 7 days of storage, at 4±1°C, significant difference was not observed (p<0.05) in TAB account results.

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“…According to Apostolidis et al. (2008) and Blanco-Lizarazo et al. (2015), sodium lactate reduces microbial growth, increasing the latent phase of microorganisms by allowing greater membrane permeability due to the pH conditions, increasing proton and lactic acid accumulation inside the bacterial cells.…”

Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs

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