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Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage |
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| Authors: | Friedrich L Siró I Dalmadi I Horváth K Agoston R Balla Cs |
| Affiliation: | aDepartment of Refrigeration and Livestock Products Technologies, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 43-45, 1118 Budapest, Hungary bDepartment of Preservation, Faculty of Food Science, Corvinus University of Budapest, Ménesi út 43-45, 1118 Budapest, Hungary cDepartment of Microbiology and Biotechnology, Faculty of Food Science, Corvinus University of Budapest, Somlói út 14-16, 1118 Budapest, Hungary |
| Abstract: | The effect of preservatives on microbial quality, pH, drip-loss, roasting-loss, colour, and sensorial properties of modified atmosphere packaged (70% O2 and 30% CO2) minced beef (M. semimembranosus) stored at (2 ± 0.5 °C) for 12 days was investigated. Beef cubes (approx. 20 × 20 × 20 mm size) were immersed in solutions of 2% and 5% lactic acid, 2% lactic acid combined with 0.5% sodium ascorbate, 20% potassium lactate and 20% potassium sorbate before mincing. Addition of lactic acid was associated with pH drop, which increased drip-loss and roasting-loss. Application of all additives inhibited aerobic micro-organisms (103–104 CFU g?1 on day 12) compared to reference sample (9 × 105 CFU g?1 on day 12). Lactic acid discoloured samples, while sodium ascorbate seemed to improve colour stability. Despite good visual colour characteristics, potassium sorbate treated samples were organoleptically unacceptable with massive off-flavour. |
| Keywords: | Minced beef Lactic acid Lactate Sorbate Microbial quality Instrumental colour Electronic nose |
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