Samelis John, Kakouri Athanasia
Hellenic Agricultural Organization 'DIMITRA', Dairy Research Department, 45221 Katsikas, Ioannina, Greece.
Foods. 2021 Jan 1;10(1):74. doi: 10.3390/foods10010074.
This study evaluated microbial growth in commercial frankfurters formulated with 1.8% sodium lactate (SL) singly or combined with 0.25% sodium diacetate (SDA), vacuum-packaged (VP) and stored at 4 °C and 12 °C. Standard frankfurters without SDA, containing 0.15% SL, served as controls (CN). Lactic acid bacteria (LAB) were the exclusive spoilers in all treatments at both storage temperatures. However, compared to the CN and SL treatments, SL + SDA delayed growth of LAB by an average of 5.1 and 3.1 log units, and 3.0 and 2.0 log units, respectively, after 30 and 60 days at 4 °C. On day 90, the SL + SDA frankfurters were unspoiled whereas the SL and CN frankfurters had spoiled on day 60 and day 30 to 60, respectively. At 12 °C, LAB growth was similar in all treatments after day 15, but strong defects developed in the CN and SL frankfurters only. Differential spoilage patterns were associated with a major reversal of the LAB biota from gas- and slime-producing and in the CN and SL frankfurters to in the SL + SDA frankfurters. Thus, SL + SDA extends the retail shelf life of VP frankfurters by delaying total LAB growth and selecting for lactobacilli with a milder cured meat spoilage potential than leuconostocs, particularly under refrigeration.
本研究评估了用1.8%乳酸钠（SL）单独或与0.25%双乙酸钠（SDA）组合配制的商业法兰克福香肠中的微生物生长情况，这些香肠采用真空包装（VP），并在4℃和12℃下储存。不含SDA、含有0.15%SL的标准法兰克福香肠用作对照（CN）。在两个储存温度下，所有处理中的乳酸菌（LAB）都是唯一的腐败菌。然而，与CN和SL处理相比，在4℃下储存30天和60天后，SL + SDA使LAB的生长分别平均延迟了5.1和3.1个对数单位，以及3.0和2.0个对数单位。在第90天，SL + SDA法兰克福香肠未腐败，而SL和CN法兰克福香肠分别在第60天以及第30天至60天之间已经腐败。在12℃下，第15天后所有处理中LAB的生长情况相似，但只有CN和SL法兰克福香肠出现了严重的缺陷。不同的腐败模式与LAB生物群的主要转变有关，从CN和SL法兰克福香肠中产生气体和黏液的 转变为SL + SDA法兰克福香肠中的 。因此，SL + SDA通过延迟LAB的总体生长以及选择比明串珠菌具有更温和的腌制肉腐败潜力的乳酸菌，延长了VP法兰克福香肠的零售货架期，特别是在冷藏条件下。
