Inhibitory Effect of Provian~? (A Co-spray Dried Mixture of Sodium Lactate and Sodium Acetate) on the Growth of Listeria monocytogenes in Frankfurters Stored at 4, 7, or 10°C

摘要

In meat processing, powdered ingredients are preferred over liquids due to ease in handling, mixing, and storing. This study was designed to assess the impact of Provian~? powder (PP, a co-spray dried mixture of sodium lactate and sodium acetate) and Provian~?D powder (PD, a mixture of Provian~? powder and sodium diacetate) from Kemira ChemSolutions b.v., Netherlands, as well as two liquid inhibitors [60% (w/v) sodium lactate (SL), and 60% (w/v) SL and sodium diacetate (SL-SD)] on Listeria inhibition, organoleptic properties, and physicochemical characteristics of frankfurters. In each of three replications, six batches of frankfurters - control, 0.5% PP, 1% PP, 0.65% PD, 2.5% of 60% SL, and 2.5% of 60% SL-SD were dip-inoculated with a 6-strain cocktail of L. monocytogenes. Populations of Listeria and mesophilic aerobic bacteria (MAB) were then assessed during storage at 4, 7, and 10°C for up to 90 days. Listeria populations increased < 2 log CFU/g on frankfurters containing PD, 1% PP, or SL-SD during 90 days of storage at 4 and 7°C, whereas minimal inhibition was seen at 10°C. Using these same inhibitors, MAB populations reached 4-5 logs CFU/g compared to 7 log CFU/g in the control at 4 and 7°C after 45 days with minimal inhibition again seen at 10"C. No significant differences (P > 0.05) were found in appearance, texture, flavor, or overall acceptability, regardless of frankfurter formulations. Given the observed antilisterial activity with no adverse organoleptic issues, both of these powders (PP and PD) appear to be viable alternatives to liquid inhibitors.