Effect The Addition Different Concentrations of Sodium Triphosphate and Sodium Lactate on The Microbial Count of Cold Ground Beef Meat

Abstract

This study was conducted in the laboratories of Al-Musaib Technical College, Al-Furat Al-Awsat Technical University with the aim of studying the effect of adding sodium triphosphate salts at concentrations of 0, 0.5, 1, 1.5 and 2% and sodium lactate at concentrations of 0, 0.5, 1, 1.5 and 2% on the microbial count of ground beef and cooled for 24 hours at a temperature at 4 C. The results of the study indicated an increase in the rate of the total count of bacteria, psychrophilic bacteria, coliforms, yeasts and molds in all ground meat samples, not treated with salt, than the permissible limits. As samples of ground meat not treated with trisodium and sodium lactate salts recorded the highest rate in the total Count of bacteria after 24 hours of cold storage at 4 ° C, when they reached 6.544 CFU The Count of these bacteria decreased by increasing the concentration of salts, so the minimal count of bacteria was at a concentration of 2% when adding both salts of sodium triphosphate and sodium lactate together as 3.426 CFU. also found a clear reduction in the count of Psychrophilic bacteria at a concentration of 2% for both salts as recorded the last treatment rate 2.127 CFU It is the minimal count compared to the other treatments, while the control treatments recorded the highest count 6.400 CFU. Also, the addition of different concentrations of sodium triphosphate and sodium lactate led to a gradual decrease in the counts of coliform bacteria, with an increase in the salt concentration, as it reached 1.204 CFU At aconcentration of 2%, while the control treatment was recorded 6.431 CFU It is a the highest value. Also there is a significant difference was found (P <0.05). In the count of yeasts and molds, which were significantly decreased by increasing the concentration of both salts, as they were 1.079 CFU In the last treatment, while the highest count recorded since reached 4.361 CFU When salts are not added. This is a clear indication of the existence of a synergistic action of these salts to reduce the increasing counts of bacteria, yeasts and molds by inhibiting these microbial species with increased concentration.