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Packaging Film Permeability in Conjunction with Sodium Nitrite, Potassium Sorbate or Lactic Acid Starter Culture for Control of Clostridium sporogenes (PA3679) Growth in Sliced Bologna
Author(s) -
CHANG CHIAWEI,
SEBRANEK JOSEPH G.,
WALKER HOMER W.,
GALLOWAY DEANE E.
Publication year - 1983
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.1365-2621.1983.tb14917.x
Subject(s) - clostridium sporogenes , potassium sorbate , lactic acid , starter , chemistry , sodium nitrite , food science , nitrite , oxygen permeability , potassium , sodium , sodium lactate , clostridium , oxygen , bacteria , nitrate , biology , organic chemistry , genetics , sugar
A sliced bologna was prepared and inoculated with Clostridium sporogenes (PA3679), packaged in films ranging in oxygen permeability from 0.1 cc/m 2 /24 hr to 120 cc/m 2 /24 hr and stored at 5°C, 15°C or 25°C. Subsequent bologna preparations included either 156 ppm sodium nitrite, 0.26% potassium sorbate or a lactic acid starter culture. Water activity, pH, TBA number and PA3679 counts were monitored during 28 days of storage. TBA numbers increased in packages with over 60 cc/m 2 /24 hr permeability but PA3679 counts did not change as a function of packaging film. Nitrite and sorbate were equally effective as inhibitors. At 15°C and 25°C, the lactic acid culture allowed the least PA3679 growth. Oxygen permeability did not alter any inhibitory effects even when increased TBA numbers resulted from using an oxygen‐permeable film.