Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions

Eleftherios H Drosinos; Marios Mataragas; Aikaterini Kampani; Dimitrios Kritikos; Ioannis Metaxopoulos

doi:10.1016/j.meatsci.2005.11.003

Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions

Meat Sci. 2006 May;73(1):75-81. doi: 10.1016/j.meatsci.2005.11.003. Epub 2005 Dec 27.

Authors

Eleftherios H Drosinos¹, Marios Mataragas, Aikaterini Kampani, Dimitrios Kritikos, Ioannis Metaxopoulos

Affiliation

¹ Agricultural University of Athens, Department of Food Science and Technology, Laboratory of Food Quality Control and Hygiene, Iera Odos 75, Athens, GR-118 55, Greece.

PMID: 22062056
DOI: 10.1016/j.meatsci.2005.11.003

Abstract

Lactobacillus curvatus, isolated from a spoiled vacuum-packaged 'pariza' type meat product, was used to inoculate modified MRS broth containing sodium lactate, sodium acetate and potassium sorbate in different concentrations, alone or in inter se combinations. Two commercial preparations (MIX 1 and MIX 2) were also used containing combinations of the above antimicrobials. Results from the preservatives addition to the culture medium showed highest antimicrobial activity in the case of the sodium lactate (2%, 3% or 4%), sodium acetate (0.5%) and potassium sorbate (0.15%) combination. Results from the preservatives addition to two types of thermally processed meats showed that sodium lactate and the combination of sodium lactate, sodium acetate and potassium sorbate were the most effective; extending the products shelf life an additional 10 days. Finally, MIX 1 and MIX 2 suppressed the lactic acid bacteria (LAB) growth in the culture medium but not in the final product.