Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)

Abstract

The traditional meat products undergo microbial spoilage and lipid oxidation like other meat products because of their suitability as a medium for microbial growth, which in turn affect safety, quality and shelf life. In the case of traditional meat products like rista, ghostabha, kebab and several other products prepared in Kashmiri wazwan, organic acids or their salts have not been used to date. The present study was therefore aimed to evaluate the effect of different organic acid salts and storage conditions on various quality parameters of traditional meat products. Sodium diacetate (0.25%), potassium lactate (2.5%) and calcium lactate (2.5%) were used in three batches of traditional meat products. Sodium diacetate (SDA) treated samples showed lower total plate count (TPC) under refrigerated storage as compared to ambient storage. The SDA-treated sample retained the lowest value for TBARS (1.9 mg MDA/kg) and free fatty acid (3.2%) on the 15th day of refrigerated storage. Significantly (P ≤ 0.05) higher values for L*, a* and b* were maintained by SDA treated samples as compared to control, potassium lactate (PL) and calcium lactate (CL) treated samples under refrigeration conditions throughout the storage period. Organic acid treatment improved the quality attributes of the meat product during the storage period. The use of organic acids as a preservative in these products will help in reducing the use of synthetic agents. Further increase in the shelf life of traditional meat products by application of organic acids will help in their commercialization, marketing and round the year availability. Graphical Abstract

Natural Extracts and Their Applications in Polymer-Based Active Packaging: A Review

“…The former is prone to a decrease in sensory experience. As for the latter, most of the food preservatives [ 3 , 4 , 5 ] are chemically synthesized, while a few, such as natamycin [ 6 ] and nisin [ 7 ], are natural. Preservatives can maintain the freshness of food but cannot inhibit or kill microorganisms.…”