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Effect of partial replacement of potassium lactate and sodium diacetate by natural green tea and grape seed extracts and postpackaging thermal treatment on the growth of L isteria monocytogenes in hotdog model system
Author(s) -
Perumalla Amara. V. S.,
Hettiarachchy Navam. S.,
Over Kenneth.,
Ricke Steven C.,
Slavik Michael F.,
Gbur Edward,
Davis Brad,
Acosta Shane
Publication year - 2013
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12042
Subject(s) - preservative , potassium sorbate , listeria monocytogenes , sodium lactate , food spoilage , food science , antimicrobial , chemistry , potassium , inoculation , grape seed extract , sodium , biology , horticulture , bacteria , medicine , sugar , organic chemistry , genetics , alternative medicine , pathology
Summary Low‐ (5%) and high‐fat (20%) chicken and turkey hotdogs were formulated in three groups: no antimicrobials (control), chemical preservatives (potassium lactate and sodium diacetate) alone and partial replacement of chemical preservatives by green tea ( GTE ) and grape seed extracts ( GSE ), surface inoculated ( c . 10 3 CFU g −1 ) with L isteria monocytogenes, treated with or without heat treatment (65 °C for 104 s) to determine the growth of L . monocytogenes until spoilage (28 days). Maximum growth inhibitions ( c . 2.0 CFU g −1 ) were observed in the treatments having chemical preservatives and plant extracts regardless of the meat and fat type. Furthermore, plant extracts along with chemical preservatives demonstrated additional inhibitory effect on the growth of L . monocytogenes survivors in chicken hotdog samples followed by postpackaging heat treatment. Results demonstrated that natural GTE and GSE can partially replace the chemical preservatives and further enhance the antilisterial activities when combined with heat treatment.