Microbiological and Sensory Changes in Minced Beef Treated with Potassium Lactate and Sodium Diacetate during Refrigerated Storage

Abstract

The effect of potassium lactate and sodium diacetate on the microbiological changes and sensory properties of vacuum-packaged minced beef was investigated. The meat samples both with a preservative (in the amounts 0.65% and 1.3%) and without were stored at temperatures of 0-1°C and 5-6°C. The influence of storage time on changes in total bacteria count (TBC), lactic acid bacteria (LAB), Brochothrix thermosphacta, and the microbes of the Enterobacteriaceae family was investigated, as well as changes in pH and sensory quality. It was found that the addition of the preservative to the minced meat caused a significant extension (p < 0.05) of the lag phase and an inhibition of microbial growth rate, depending on temperature, storage time, and its concentration. The antibacterial effect was significantly higher (p < 0.05) at a temperature of 0-1°C than at 5-6°C and most susceptible to it were the bacteria belonging to the Enterobacteriaceae. The study results showed that the minced beef containing the preservative which had been vacuum stored at 0-1°C, presented a better sensory quality and had a shelf-life of about 6 days longer, in relation to the quality and shelf-life of the control samples. For each of the refrigeration storage temperatures however, there was no statistically significant change (p < 0.05) in the pH for the various storage periods and preservative quantities present.

Surface attachment of active antimicrobial coatings onto conventional plastic-based laminates and performance assessment of these materials on the storage life of vacuum packaged beef sub-primals

“…Strains of LAB can produce fermentation products in the form of organic acids which may result in a decrease in pH over time (Jones, 2004;Sakala et al, 2002). LAB strains of bacteria are known to be resistant to many antimicrobial substances (Han et al, 2014;Fik & Leszczyska-Fik, 2007;Emiroğlu et al 2010). In our study, we observed the successful growth of LAB in our antimicrobially-treated packs (see next section for greater detail).…”

Properties of refrigerated ground beef treated with potassium lactate and sodium diacetate

“…the period during which the samples maintained good quality and usability, 5 next decreased slightly and then on the 22nd day grew significantly (P < 0.05) again. In the control samples, however, after a significant quantitative growth of this component in the first 6 days, the amino nitrogen content decreased and it showed a tendency towards some quantity fluctuations during further storage.…”

“…The increase in proteolytic activity resulting from extended refrigerated storage could also be the result of progressing microbial contamination of ground beef. 5 During storage at the temperature of 0-1…”

“…44 Water-holding capacity depends to a large extent upon the active acidity of the meat. At pH 6, it is just under half as much as for pH 7 meat, which is why the examined samples of lowered pH (5.7-5.8) 5 ground beef showed relatively low WHC.…”

“…11 -18 The present paper is a continuation of a previous study on the effect of the addition of potassium lactate and sodium diacetate on the quality and stability of vacuum-packed ground beef. In the earlier paper microbiological changes were analysed during storage at [5][6] • C and 0-1 • C, 5 while the present experiment was undertaken to examine the changes in protease activity, protein degradation, texture, colour and water-holding capacity (WHC) of the same ground meat stored at 0-1…”