Electrostatic powder coating of sodium erythorbate and glucono-delta-lactone (GDL) to improve color and decrease microbial counts on meat.

摘要

Sodium erythorbate (SE) and glucono-delta-lactone (GDL) are acidulants that have been reported to maintain the colour and prevent microbial deterioration (i.e. extend the shelf life) of meat. This work shows that bologna, turkey, and pepperoni electrostatically-coated with a mixture of SE and GDL maintained their colour better, and had lower microbial counts than uncoated control samples. Electrostatic coating is claimed to improve transfer and evenness of the coating compared to dipping or dusting.