Premium
THE INFLUENCE OF BIOPRESERVATIVES ON THE BACTERIAL LEVEL OF REFRIGERATED VACUUM PACKAGED BEEF 1
Author(s) -
ROZBEH M.,
KALCHAYANAND N.,
FIELD R.A.,
JOHNSON M.C.,
RAY B.
Publication year - 1993
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1993.tb00098.x
Subject(s) - nisin , vacuum packing , food science , chemistry , bacterial growth , biology , antimicrobial , bacteria , organic chemistry , genetics
Pediocin AcH (1,400 AU/g), nisin (1,400 AU/g), Nisaplin (500 IU/g). Microgard TM (2%) or Na‐lactate (2%) were added to refrigerated vacuum‐packaged beef to determine their antibacterial properties. The influence of carbon monoxide treatment on meat color prior to biopreservative treatment was also studied. Pediocin AcH, Nisaplin and nisin had an immediate bactericidal effect on Leuconostoc inoculates. All biopreservatives kept bacterial populations in vacuum‐packaged beef within log 10 6/g for up to 8 weeks at 3C. Lactate was the most and Micrograd TM the least effective in maintaining low bacterial concentrations during an 8 week storage period. The color of fresh beef treated with 10% CO + 90% N 2 for 60 min was stable for up to 4 weeks at 3C; however, beef treated with 100% CO retained its bright red color during 8 week of storage in the vacuum package.