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EFFECT OF SORBATES ON MICROBIOLOGICAL GROWTH IN COOKED TURKEY PRODUCTS
Author(s) -
ROBACH M. C.,
TO E. C.,
MEYDAV S.,
COOK C. F.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb04120.x
Subject(s) - potassium sorbate , food science , sorbic acid , organoleptic , chemistry , psychrotrophic bacteria , shelf life , sugar
Vacuum‐packaged oven‐roasted whole turkey breasts and sliced turkey breast luncheon meat are processed with and without potassium sorbate or sorbic acid. Through 12 days of accelerated storage at 10°C, the use of 0.26% sorbate reduced the psychrotrophic plate count in both products. In the main study conducted under commercial storage conditions of 4°C, the addition of 0.12% sorbic acid to the sliced product extended the time to reach 10 7 cells/g from 15 days in the controls to 42 days in the treated product. In oven roasted whole breasts, psychrotrophic counts in the controls were above 10 8 cells/cm 2 after 14 days at 4°C while the sorbate pumped and dipped breasts were below that level through the 56‐day storage period at 4°C. Organoleptic evaluations indicated no significant differences between control and sorbate‐treated products.