Premium
Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Microbiological Effects on Frozen Beef Patties
Author(s) -
MOLINS R. A.,
KRAFT A. A.,
WALKER H. W.,
RUST R. E.,
OLSON D. G.,
MERKENICH K.
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.tb13969.x
Subject(s) - mesophile , food science , food spoilage , chemistry , phosphate , bacterial growth , lactic acid , inorganic phosphate , sodium , biochemistry , bacteria , biology , organic chemistry , genetics
Microbiological effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP), and three commercial phosphate blends were studied in frozen (90 days, −20°C) and subsequently temperature‐abused (24–25°C, 24 hr) beef patties. Phosphates did not significantly (p>0.05) reduce mesophilic, psychrotrophic, presumptive 5. aureus and lactic acid bacterial numbers during frozen storage of the patties, but one of the commercial blends and TSPP inhibited bacterial growth upon subsequent elevated‐temperature abuse. However, bacterial inhibition by phosphates during temperature abuse was not sufficient to prevent spoilage of the patties.