Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product
Juncher, D; Vestergaard, CS; Søltoft-Jensen, J; Weber, CJ; Bertelsen, G; Skibsted, LH
| HERO ID | 4947028 |
|---|---|
| In Press | No |
| Year | 2000 |
| Title | Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product |
| Authors | Juncher, D; Vestergaard, CS; Søltoft-Jensen, J; Weber, CJ; Bertelsen, G; Skibsted, LH |
| Journal | Meat Science |
| Volume | 55 |
| Issue | 4 |
| Page Numbers | 483-491 |
| Abstract | Two combinations of hurdles, 2.0% lactate+0.5% acetate or 2.0% lactate+0.25 % glucono-delta-lactone (GdL), were both found to prevent growth of Listeria monocytogenes inoculated onto sliced saveloys manufactured with 60 or 150 ppm nitrite. The saveloys were packed in modified atmosphere (80% N(2)/20% CO(2)) using a film with low oxygen transmission rate (0.45 cm(3)/m(2)/atm/24 h) and stored at 5 or 10°C for up to 4 weeks. Changes in red colour (measured as Minolta a-values) and lipid oxidation [measured as thiobarbituric acid reactive substances (TBARS)] were low during storage at 5°C and unaffected by the storage conditions (±light). However, 2.0% lactate+0.25% GdL improved oxidative stability and led to significantly lower TBARS and significantly higher a-values. Levels of nitrosamines were low with values near the detection level. Although observed differences were small, members of a trained sensory panel were able to distinguish saveloys containing chemical hurdles from saveloys without. Judges most often mentioned flavour as being the deviating descriptor. |
| Doi | 10.1016/S0309-1740(00)00011-5 |
| Pmid | 22061582 |
| Wosid | WOS:000087641000016 |
| Is Certified Translation | No |
| Dupe Override | No |
| Is Public | Yes |
| Language Text | English |