SODIUM NITRITE AND SORBIC ACID EFFECTS ON Clostridium botulinum TOXIN FORMATION IN CHICKEN FRANKFURTER‐TYPE EMULSIONS

摘要

ABSTRACTC. botulinumgrowth and toxin production and residual nitrite depletion were studied in a mechanically deboned chicken meat (MDCM) frankfurter‐type product, during 27°C temperature abuse. A series of three trials were conducted in order to determine the effects of sodium nitrite and sorbic acid on the above parameters. Low nitrite concentrations (20 and 40 μg/g), did not influenceC botulinumgrowth and toxin production. The addition of sorbic acid (0.2) to these nitrite levels resulted in a significant extention of the time necessary for toxin to develop. The 0.1 sorbic acid level was ineffective. Nitrite concentrations of 156 μg/g doubled the time necessary, for botulinal toxin production, as did 0.2 sorbic acid alone. The magnitude of toxin production delay was increased five fold when 156 μg/g nitrite and 0.2 sorbic acid were combined. Nitrite depletion, was rapid during processing and 27°C incubation. Low residual nitrite concentrations were present for a longer time in nitrite‐sorbic acid combination treatments, indicating that the presence of sorbic acid may delay depletion of residual nitrite. Gas production and spoilage of the product followed the same rate of development