Effect of Salts of Organic Acids on Listeria monocytogenes, Shelf Life, Meat Quality, and Consumer Acceptability of Beef Frankfurters

The objective of this study was to evaluate anti‐listerial efficacy of salts of organic acids, and their impact on the quality of frankfurters. Beef frankfurters were manufactured by incorporating organic acids in 5 different combinations: (1) control (no marinade addition; C); (2) sodium lactate (2...

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Bibliographic Details
Published in:Journal of food science 2014-01, Vol.79 (1), p.M54-M60
Main Authors: Morey, Amit, Bowers, Jordan W. J., Bauermeister, Laura J., Singh, Manpreet, Huang, Tung-Shi, McKee, Shelly R.
Format: Article
Language:English
Subjects:
Acceptability
Animals
Beef
Cattle
Chemical Phenomena
Colony Count, Microbial
Color
consumer acceptability
Consumer Behavior
Consumer Product Safety
Drug Resistance, Multiple, Bacterial
Effectiveness
Food contamination & poisoning
Food Contamination - prevention & control
Food Microbiology
Food Packaging
Food Preservation
Food Quality
frankfurters
Humans
Inhibitors
Lactates
Listeria
Listeria monocytogenes
Listeria monocytogenes - drug effects
Logs
Meat Products - microbiology
Meat quality
Odorants - analysis
Organic acids
quality
Salt
Salts - pharmacology
salts of organic acids
Shelf life
Sodium
Taste
Vacuum
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Summary:The objective of this study was to evaluate anti‐listerial efficacy of salts of organic acids, and their impact on the quality of frankfurters. Beef frankfurters were manufactured by incorporating organic acids in 5 different combinations: (1) control (no marinade addition; C); (2) sodium lactate (2% wt/wt; SL); (3) potassium lactate (2% wt/wt; PL); (4) sodium citrate (0.75% wt/wt; SC); and (5) sodium lactate (2% wt/wt)/sodium diacetate (0.25% wt/wt; SL/SD). Cooked frankfurters were inoculated with streptomycin‐resistant (1500 μg/mL) L. monocytogenes (7 log10 CFU/frank). Inoculated and noninoculated frankfurters were vacuum packaged and stored at 4 °C. Samples were taken weekly up to 10 wk for estimation of L. monocytogenes as well as aerobic plate count (APC) and psychrotrophs (PSY), respectively. Total of 2 independent trials of the entire experiment were conducted. Noninoculated beef frankfurters were evaluated weekly by untrained sensory panelists for 7 wk. SL, PL, and SC treatments did not (P > 0.05) adversely affect consumer acceptability through 8 wk although, SL/SD treatment was significantly (P ≤ 0.05) less preferred across all sensory attributes. SL/SD treatment negatively affected product quality, but was able to control APC, PSY, and L. monocytogenes levels. SC performed similar to the control throughout the 8, 9, and 10 wk storage periods, providing no benefit for inhibiting L. monocytogenes (increasing from 7 logs CFU/frank to 10 logs CFU/frank throughout storage) or extending shelf life of the beef frankfurters. In conclusion, 2% SL and PL, and 2% SL/0.25% SD may be effective L. monocytogenes inhibitors (maintaining inoculation levels of 7 logs CFU/frank during storage), but changes in SL/SD treatment formulation should be studied to improve product quality. Practical Application This research is important to the further processing meat and poultry industries because the results will validate the current use, functionality, and usefulness of salts of organic acids as inhibitors of Listeria and spoilage microorganisms in frankfurters. Moreover, results of this study will also demonstrate the impact of frankfurters formulated with salts of organic acids on organoleptic properties and shelf life.
ISSN:0022-1147
1750-3841
DOI:10.1111/1750-3841.12220