Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

摘要

Two combinations of hurdles, 2.0/100 lactate＋0.5/100 acetate or 2.0/100 lactate ＋ 0.25/100 glucono-delta-lactone (GdL), were both found to prevent growth of Listeria monocytogenes inoculated onto sliced saveloys manufactured with 60 or 150 ppm nitrite. The saveloys were packed in modified atmosphere (80/100 N_2/20/100 CO_2) using a film with low oxygen transmission rate (0.45 cm~3/m~2/ atm/24 h) and stored at 5 or 10℃ for up to 4 weeks. Changes in red colour (measured as Minolta a-values) and lipid oxidation [measured as thiobarbituric acid reactive substances (TBARS)] were low during storage at 5℃ and unaffected by the storage con- ditions (±light). However, 2.0/100 lactate ＋ 0.25/100 GdL improved oxidative stability and led to significantly lower TBARS and sig- nificantly higher a-values. Levels of nitrosamines were low with values near the detection level. Although observed differences were small, members of a trained sensory panel were able to distinguish saveloys containing chemical hurdles from saveloys without. Judges most often mentioned flavour as being the deviating descriptor.