Sallam Kh I, Samejima K
Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt.
Lebensm Wiss Technol. 2004 Dec;37(8):865-871. doi: 10.1016/j.lwt.2004.04.003.
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 degrees 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.
研究了乳酸钠（NaL）和氯化钠（NaCl）单独使用（30 g/kg）或联合使用（20+20 g/kg）对2℃真空包装储存期间生碎牛肉微生物和化学品质的影响。结果表明，单独添加NaL或与NaCl联合添加均显著延迟了需氧平板计数、嗜冷菌计数、乳酸菌和肠杆菌科细菌的增殖，并分别将产品的货架期延长至15天和21天，而对照仅为8天。在储存时间（21天）内，NaL使碎牛肉的pH值几乎保持恒定，而对照或NaCl处理样品的pH值则显著下降。脂质氧化（TBA值）不受NaL添加的影响。然而，在储存第21天，NaL处理样品（0.309）和对照样品（0.318）的TBA值均显著低于NaCl处理样品（0.463）。NaCl与NaL的组合显著降低了NaCl引起的氧化变化（0.384对0.463）。因此，单独使用NaL或与NaCl联合使用可成功用于减少冷藏储存期间碎牛肉的微生物生长、保持化学品质并延长其货架期。
