Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

Abstract

The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2°C were investigated. The results showed that addition of NaL alone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid bacteria and Enterobacteriaceae and extended the shelf life of the product up to 15 and 21 days, respectively, versus 8 days only for control. Over the storage time (21 days), NaL maintained the ground beef at almost constant pH, while the pH of control or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 however, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL alone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage.

Application of Lemon and Orange Peels in Meat Products: Quality and Safety

“…The shelf-life of control meat is usually limited by microbial spoilage. Depending on hygiene and preservation conditions, raw beef patties stored aerobically have a shelf-life of around 7-8 days in refrigerated conditions (Sallam and Samejima, 2004;Hayes et al, 2010). The same Table and Figure revealed that a slight higher in TPC value was noticed in control sample when compared with other treatments at zero time of cold storage; which indicated that OP and LP caused sudden lethal effect for microorganisms.…”

Meat Spoilage Mechanisms and Preservation Techniques: A Critical Review

“…Tan and Shelef (2002) reported that a combination of NaCl and sodium lactate was more effective than lactates alone in delaying the onset of meat spoilage and its effects on its color and fat stability. Sallam and Samejima (2004) reported the use of sodium chloride in combination with sodium lactate reduced the microbial growth, maintained the chemical quality and extended the shelf life of ground beef during refrigerated storage. Kenawi et al (2009) reported that the use of sodium lactate with or without sodium chloride delayed the proliferation of aerobic bacterial plate count, psychrotrophic bacterial count and lactic acid bacterial count, and extended the shelf life for up to 24 days, compared to 8 days for the control samples.…”

Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon

“…Sodium salts of the low molecular weight organic acids; such as acetic, lactic, and citric have been used to control microbial growth, improve sensory attributes and extend the shelf life of various food systems including meat (Maca, Miller, & Acuff, 1997;Sallam & Samejima, 2004), poultry (Williams & Phillips, 1998), and fish (Boskou & Debevere, 2000;Zhuang, Huang, & Beuchat, 1996). In addition to their suppressing effect on the growth of food spoilage bacteria, organic salts of sodium acetate, lactate, and citrate were shown to possess antibacterial activities against various food-borne pathogens including Staphylococcus aureus and Yersinia enterocolitica (Lee, Cesario, Owens, Shanbrom, & Thrupp, 2002), Listeria monocytogenes (Qvist, Sehested, & Zeuthen, 1994), Escherichia coli (Lee et al, 2002;McWilliam Leitch & Stewart, 2002), as well as Clostridium botulinum (Anders, Cerveny, & Milkowski, 1989).…”