Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

Quilo, S.A.; Pohlman, F.W.; Dias-Morse, P.N.; Brown, A.H.; Crandall, Philip G.; Story, Robert

doi:10.1016/j.meatsci.2009.09.018

Cited by 19 publications

(12 citation statements)

References 20 publications

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“…Additionally, Papadopoulos et al (1991b) and McGee et al (2003) emphasized that the NaL treatment increased sensory panel tenderness. These results are consistent with those reported by several researchers (Papadopoulos et al 1991a;Maca et al 1997;Quilo et al 2009aQuilo et al , 2010. Although there were no differences (P > 0.05) for initial juiciness, they added that all the treated samples illustrated a higher (P Յ 0.05) degree of sustained juiciness than the untreated sample and the tenderness was enhanced (P Յ 0.05).…”

Section: Sensory Evaluationsupporting

confidence: 92%

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Bingöl

Çolak

Çetin

et al. 2012

Journal of Food Processing and Preservation

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Cig kofte is a meat product consumed traditionally almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria while no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the microbiological and sensorial quality of cig kofte were investigated during display life (0, 3, 6, 12, 24 h) in order to determine the shelf life of the product. For this purpose, cig kofte samples were manufactured with various concentration of sodium lactate (1%, 2%, 3% and 4% NaL) and examined either in ambient (20C ± 2) or refrigerator (4C ± 2) storage. As a result, the hygienic quality and shelf life of cig kofte were somewhat improved; microbial growth was delayed dependent on NaL concentration used, and shelf life was increased up to 24 h. Although 1% and 2% NaL received appreciation by the panelists, an undesired loss of color and drying during storage may affect consumer's acceptance. Practical Application Cig kofte is a meat product that has a poor hygienic quality, while no heating or cooking process is applied during any stage of manufacturing. Since heat treatment is inappropriate for the raw characteristics of the product, it was aimed to prolong the shelf life of cig kofte by the addition of sodium lactate, which is used as aqueous form in food industry, in its recipe in company with cold water, which is a main ingredient added during the kneading process. Sodium lactate provides retardation on the microbial growth of cig kofte dependent on concentration used and increases the shelf life up to 24 h. Appearance is the first quality attribute evaluated by consumers when choosing a food product, so 1% and 2% NaL are more favorable by the panelists.

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Section: Sensory Evaluationsupporting

confidence: 92%

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Bingöl

Çolak

Çetin

et al. 2012

Journal of Food Processing and Preservation

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“…A decrease in a* values denotes a decrease in oxymyoglobin content and is shown by decreased redness of the product over the display period (Stivarius et al, 2002). Quilo et al (2010) also noted decreasing a* values for antimicrobial treated ground beef versus the control over a 7-d color evaluation period, whereas Jimenez-Villarreal et al (2003b) found no statistical difference in overall color among control and treated groups by the end of the 7-d display period. However, the use of varying antimicrobials as well as concentrations of those antimicrobials across studies might greatly impact the results regarding color over a color evaluation display period.…”

Section: 035% Accent Flavor Enhancer Solution = 75mentioning

confidence: 95%

Impact of Multiple Antimicrobial Interventions on Ground Beef Quality

Eastwood

Arnold

Miller

et al. 2018

Meat and Muscle Biology

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Multiple antimicrobial intervention strategies are employed in beef manufacturing, and some may impact quality and palatability of ground beef patties. Combinations of antimicrobial treatments -hot water (at least 82 °C), lactic acid (4.0 to 5.0%), acidified sodium chlorite (pH of 2.7 to 2.8) and Beefxide (lactic/citric acid mixture; up to 2.5%) -were applied to hot or chilled carcasses and trimmings before manufacturing ground beef patties, which were designated for color evaluation, consumer panel, or trained panel evaluation. Few significant changes were seen in color space values for each treatment combination. Consumer scores for overall liking, flavor liking, and beefy flavor liking were impacted (P < 0.05) by combined antimicrobial treatment effects. Trained panelists detected 18 out of 33 attributes with only scores for fat-like (P = 0.0391) and cardboardy (P < 0.0001) being impacted by treatments. No clear trends were related to any single or combined antimicrobial treatment, and findings support that these food safety interventions have minimal negative impacts on beef patty quality. Material and MethodsConsumer panel procedures were approved by the Texas A&M Institutional Review Board (IRB2013-0060D). Cattle harvestFive head of cattle were purchased from a commercial feedyard. Cattle were harvested on the same day using normal slaughter procedures at the Rosenthal Meat Science and Technology Center, Texas A&M University, College Station, Texas.

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“…A decrease in chroma value was observed for the salmon samples during storage time, indicating a lower colour intensity, ie, an opaque colour. In researches about sensory characteristics of ground beef, a decreased chroma index for all treatments studied was related during 7 days at storage …”

Section: Resultsmentioning

confidence: 99%

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

et al. 2018

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Fat‐rich fish such as salmon are highly susceptible to lipid oxidation, which affects the quality of the product. The compound α‐tocopherol is widely used as an antioxidant added directly to food or through the incorporation in active packaging besides having activity of vitamin E, which is an essential nutrient to the human body absorbed from food. The objective of this paper was to evaluate the montmorillonite (MMT15A) and α‐tocopherol migration potential and antioxidant effect of chitosan/MMT15A/α‐tocopherol active films on reduction of lipid oxidation in fresh salmon. Chitosan films incorporated with MMT15A (0 and 1 g/100 g) and α‐tocopherol (0, 10, and 15 g/100 g) were applied on the fresh salmon for 8 days. Samples of salmon wrapped in films 3 and 6 (10% tocopherol and 1% MMT15A + 15%tocopherol, respectively) showed the lower values of thiobarbituric acid reactive substances (TBARS) at eighth storage day at 4°C. Film 6 (1% MMT15A and 15% tocopherol) showed better result on reduction in water vapour transmission rate (WVTR) and controlled release of tocopherol. All the films containing MMT15A presented migration of minerals (Mg and Si) for the salmon during the 8 days. Thus, the use of this film for release of active substances is a promising alternative for application as food packaging in order to obtain nutritionally fortified foods and inhibit oxidation reactions.

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Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions

Cited by 19 publications

References 20 publications

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Impact of Multiple Antimicrobial Interventions on Ground Beef Quality

Effect of active films incorporated with montmorillonite clay and α‐tocopherol: Potential of nanoparticle migration and reduction of lipid oxidation in salmon

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