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Effect of Poly‐ and Pyrophosphates on the Natural Bacterial Flora and Inoculated Clostridium sporogenes PA 3679 in Cooked Vacuum packaged Bratwurst
Author(s) -
MOLINS R. A.,
KRAFT A. A.,
WALKER H. W.,
OLSON D. G.
Publication year - 1985
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.1365-2621.1985.tb12970.x
Subject(s) - clostridium sporogenes , chemistry , pyrophosphate , sodium , food science , anaerobic exercise , bacterial growth , clostridium , hydrolysis , phosphate , polyphosphate , bacteria , microbiology and biotechnology , biochemistry , enzyme , biology , organic chemistry , physiology , genetics
Survival and growth of inoculated Clostridium sporogenes PA 3679 and of natural aerobic and anaerobic bacterial flora were studied in cooked, vacuum packed bratwurst containing 0.5% phosphates during refrigerated (5°C) and subsequent temperature abuse storage (24°C). Sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPG) were tested. No significant bacterial inhibition by any phosphate was observed during refrigerated storage, nor was there appreciable growth in the control bratwurst. However, SAPP significantly inhibited aerobic and anaerobic bacteria (including C. sporogenes ) upon temperature abuse, followed in effect by TSPP and STPP. Cooking to 65.5°C helped retain antimicrobial properties of phosphates to some extent. Enzymatic hydrolysis of phosphates is postulated as a major factor in loss of antimicrobial properties of phosphates in processed meats.