Premium
Potassium Sorbate Inhibition of Microorganisms Growing on Refrigerated Packaged Beef
Author(s) -
ZAMORA M. C.,
ZARITZKY N. E.
Publication year - 1987
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.1365-2621.1987.tb06587.x
Subject(s) - potassium sorbate , sorbic acid , food science , chemistry , potassium , microorganism , bacterial growth , pseudomonas , antimicrobial , aerobic bacteria , bacteria , biology , sugar , organic chemistry , genetics
The influence of potassium sorbate concentration (27–1325 ppm of sorbic acid) on the growth of natural flora in raw beef samples wrapped in plastic films of different oxygen permeability was studied at 0° and 4°C. Changes in aerobic plate counts, Pseudomonas spp., Brochothrix thermosphacta, Lactobacillus spp., Enterobacteriaceae and yeasts were monitored. Sorbate treatment effect on percentage increment of lag phase and reduction of growth rate during exponential phase for the different microorganisms were analyzed and antimicrobial action was evaluated by the Inhibition Index. A significant increase in the time to reach aerobic counts of 10 6.5 CFU/cm 2 was observed at low storage temperatures and pH values in vacuum packaged treated samples.