Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48824, USA.
J Food Prot. 2013 Sep;76(9):1557-67. doi: 10.4315/0362-028X.JFP-12-388.
In meat processing, powdered ingredients are preferred to liquids because of ease of handling, mixing, and storing. This study was conducted to assess Listeria monocytogenes inhibition and the physicochemical and organoleptic characteristics of frankfurters that were prepared with organic acid salts as spray-dried powders (sodium lactate-sodium acetate, sodium lactate-sodium acetate-sodium diacetate, and potassium acetate-potassium diacetate) or liquids (sodium lactate, sodium lactate-sodium diacetate, potassium lactate, and potassium lactate-sodium diacetate). Full-sodium (1.8% salt) and low-sodium (1.0% salt) frankfurters were prepared according to 10 and 5 different formulations (n = 3), respectively, and were dip inoculated with a six-strain cocktail of L. monocytogenes (∼4 log CFU/g). Populations of Listeria and mesophilic aerobic bacteria were quantified during storage at 4, 7, and 10°C for up to 90 days. Four powder and two liquid full-sodium formulations and one powder low-sodium formulation, all of which contained diacetate except for 1% sodium lactate-sodium acetate powder, completely inhibited Listeria growth at 4°C. However, Listeria grew in full-sodium formulations at 10°C and in low-sodium formulations at 7 and 10°C except for the formulation containing 0.8% potassium acetate-0.2% potassium diacetate powder. All formulations were similar in terms of water activity, cooking yield, moisture, and protein content. Sodium content and pH were affected by the concentrations of sodium and diacetate, respectively. Frankfurter appearance, texture, flavor, and overall acceptability were similar (P > 0.05) regardless of the formulation, except for flavor and overall acceptability of the low-sodium formulation containing potassium acetate-potassium diacetate. Based on these findings, cosprayed powders appear to be a viable alternative to current liquid inhibitors for control of Listeria in processed meats.
在肉类加工中，由于易于处理、混合和储存，粉末状成分比液体更受欢迎。本研究旨在评估使用有机酸盐（乳酸钠-乙酸钠、乳酸钠-乙酸钠-双乙酸钠和乙酸钾-双乙酸钾）或液体（乳酸钠、乳酸钠-双乙酸钠、乳酸钾和乳酸钾-双乙酸钠）作为喷雾干燥粉末制备的法兰克福香肠中李斯特菌的抑制作用以及其理化和感官特性。根据 10 种和 5 种不同配方（n = 3），分别制备全盐（1.8%盐）和低盐（1.0%盐）法兰克福香肠，并用李斯特菌六菌株鸡尾酒（约 4 log CFU/g）浸泡接种。在 4、7 和 10°C 下储存至 90 天期间，定量检测李斯特菌和嗜温需氧细菌的数量。在 4°C 下，除 1%乳酸钠-乙酸钠粉末外，所有含有双乙酸盐的四种粉末全盐配方和两种液体全盐配方完全抑制了李斯特菌的生长。然而，除了含有 0.8%乙酸钾-0.2%双乙酸钾粉末的配方外，在 10°C 下的全盐配方和在 7 和 10°C 下的低盐配方中李斯特菌都有生长。所有配方在水活度、蒸煮产率、水分和蛋白质含量方面相似。钠含量和 pH 值分别受钠和双乙酸盐浓度的影响。除了含有乙酸钾-双乙酸钾的低盐配方的风味和总体可接受性外，法兰克福香肠的外观、质地、风味和总体可接受性都相似（P > 0.05）。基于这些发现，共喷雾粉末似乎是控制加工肉类中李斯特菌的当前液体抑制剂的可行替代品。
