Potassium Sorbate Inhibition of Microorganisms Growing on Refrigerated Packaged Beef

Zamora, Marı́a Clara; Zaritzky, Noemí Elisabet

doi:10.1111/j.1365-2621.1987.tb06587.x

Cited by 46 publications

(32 citation statements)

References 14 publications

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“…1 -Effect of total sorbic acid concentration and muscle pH on Inhibition index for total microbial population. pH: l , 5.70; 0, 5.80; x, 5.90; n, 6.00; 4 6.20. beef (based on sample weight) of 1325, 668, 530, 400, 265, 132, 100, 60, and 27 ppm (Zamora and Zaritzky, 1987). Differences between residual sorbate levels in refrigerated meat samples during storage time were not statistically significant (p > 0.05); these results agreed with data reported by .…”

Section: Sorbate Analysissupporting

confidence: 93%

Antimicrobial Activity of Undissociated Sorbic Acid in Vacuum Packaged Beef

Zamora

Zaritzky

1987

Journal of Food Science

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Inhibitory effectiveness of sorbic acid was analyzed in vacuum packaged refrigerated beef by studying the modifications of bacterial growth parameters. Total counts, LactobacilZu.s sp.. Pseudomonas sp., Enrerobacreriaceae, Brochorhrix rhermosphacra and yeasts in samples of different pH values (5.70-6.20) which had been treated with potassium sorbate (27-3125 ppm) showed variations in the lag phase, growth rate, stationary phase and inhibition index. For refrigerated beef the contribution of sorbic acid dissociated fraction to the inhibitory effect was negligible, Considering growth parameters' dependence on undissociated sorbic acid concentration a mathematical model of microbial growth in treated beef was derived, which could be used to predict product shelf-life.

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Section: Sorbate Analysissupporting

confidence: 93%

Antimicrobial Activity of Undissociated Sorbic Acid in Vacuum Packaged Beef

Zamora

Zaritzky

1987

Journal of Food Science

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“…This difference was not significant. The inhibitory effect of PS on TPAB has been reported by Greer (1982), Myers et al, (1983), and Zamora and Zaritzky (1987) in various meat samples. Visser et al, (1988) have previously noted the effectiveness of LA treatment in controlling TPAB growth.…”

Section: Total Mesophylic Aerobic Bacteriamentioning

confidence: 91%

The Effects of Potassium Sorbate and Lactic Acid on the Shelf-Life of Vacuum-Packed Chicken Meats

Kolsarıcı

Candoğan

1995

Poultry Science

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In this research, the effects of 5% potassium sorbate (PS) and 3% lactic acid (LA) applications on total mesophylic aerobic bacteria, total psychrotrophic aerobic bacteria, lactic acid bacteria, staphylococci and coliform bacteria, pH values, thiobarbituric acid (TBA) numbers, and sensorial properties of vacuum-packed chicken leg and breast meats were investigated during storage at 4 +/- 1 C. In addition, residual sorbate was examined. A decrease in bacterial counts of chicken leg and breast meats was observed in the periods following the treatments of PS and LA; however, towards the end of the storage period, the effectiveness of PS was greater than that of LA. Although no effect was observed on pH values of samples treated with PS, LA caused a decrease in pH values in chicken meats. Both PS and LA treatments resulted in high TBA numbers. Although the shelf-life periods of samples treated with PS and LA were about 30 d, vacuum-packed controls and unsealed controls (both of which were untreated) lost their edibility on the 18th and the 6th d, respectively. Sensory analysis panel members could not distinguish between PS samples and control samples. However, samples containing LA had lower scores than others. Both PS and LA treatments were considered to be acceptable. Quantities of sorbic acid found in the samples treated with PS were below the Acceptable Daily Intake established by the Food and Agriculture Organization/World Health Organization.

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“…Potassium sorbate treatment with vacuum packaging increased the time to reach aerobic count of 6.5 log CFU/ cm 2 for beef slices stored at 4°C. (Zamora and Zaritzky, 1987). According to the guidelines from the Meat Hygiene Manual (Canadian Food Inspection Agency) these maximum values are 7 and 3 log CFU/g for total aerobic mesophilic and coliform count (Saucier et al, 2000).…”

Section: Resultsmentioning

confidence: 99%

Effect of packaging materials and treatments on the shelf life of chicken breast treated with antimicrobial agents and stored under refrigerated condition

2007

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Sliced chicken breast were treated by dippin in 8% Sodium lactate (SL) for 2 minutes or in 5 % Potassium sorbate (PS) for 5 minutes. The treated and untreated slices were packaged in two different packaging materials, Low density polyethylene bags (LDPE) at atmospheric pressure, and Laminated pouches (B-650) undervacuum, then stored refrigerated at 4 ºC for 24 days. Color evaluation, total volatile basic nitrogen (TVBN), total bacterial count (TC), psychrophilic bacterial count, coliform group, and sensory evaluation were done in order to study the effect of treatments on the quality and the shelf life of the product.The data indicated that the treatment by (SL) or (PS) solutions was significantly increased the shelf life of the product compared with the untreated samples. It is also showed that the influence of (PS) treatment was the most effectinve in prolonging the shelf life of the sliced chicken breast among all samples.The influence of vacuum storage in keeping quality was better than storage in (LDPE) at atmosheric pressure condition. Also, the shelf life of vacuum packaged treated samples was significantly increased compared with the samples packaged in (LDPE) without vacuum.In conclusion, samples treated by (PS) and packaged under vacuum had the longest shelf life and the best quality than the others.

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Potassium Sorbate Inhibition of Microorganisms Growing on Refrigerated Packaged Beef

Cited by 46 publications

References 14 publications

Antimicrobial Activity of Undissociated Sorbic Acid in Vacuum Packaged Beef

Antimicrobial Activity of Undissociated Sorbic Acid in Vacuum Packaged Beef

The Effects of Potassium Sorbate and Lactic Acid on the Shelf-Life of Vacuum-Packed Chicken Meats

Effect of packaging materials and treatments on the shelf life of chicken breast treated with antimicrobial agents and stored under refrigerated condition

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