Effect of organic acids salts in the growth of lactic acid bacteria in Semi-dried beef luncheon product | ||
| Mansoura Veterinary Medical Journal | ||
| Articles in Press, Accepted Manuscript, Available Online from 18 November 2021 | ||
| Document Type: Original Articles | ||
| DOI: 10.21608/mvmj.2021.90128.1075 | ||
| Authors | ||
| Ahmed Elbanna1; Rana sabala* 2; Samir Abd-Elghany3; Mahmoud Mahros3; Khalid Sallam3 | ||
| 1Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University | ||
| 2Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt | ||
| 3Department of food hygiene and control, Faculty of Veterinary Medicine, Mansoura University, Mansoura, Egypt | ||
| Abstract | ||
| Objective: The study was designed to investigate the effect of organic acid salts used in the manufacture of semi-dried beef luncheon on the lactic acid bacteria counts and their sensory attributes during the storage of the formulated products at 37 ℃. Design: Experimental study Procedures: Semi-dried beef luncheon manufactured in an Egyptian plant were treated by three different formulations (Sodium nitrite 150 ppm (control), Sodium nitrite 100 ppm plus organic acid salts 500 ppm, and Sodium nitrite 100ppm plus organic acid salts 1000 ppm), then cooked till reach core temperature of 87 ℃ and stored for 21 days at 37 ℃ incubation temperature and examined microbiologically and for sensory evaluation. Results: Initial lactic acid bacteria did not change among the three formulations while the organic acid salts exhibited a significant reduction in the bacterial counts throughout the storage period with fair sensory characteristics which confirm the great effect of organic acid salts as safe bio preservatives used to improve the quality and shelf-life of meat products. Conclusion and clinical relevance: Organic acid salts added to the semi-dried beef luncheon exhibited good reduction levels in the lactic acid bacteria counts during the storage which is a good technique to prolong the shelf-life of meat products. | ||
| Keywords | ||
| Keywords: Food safety; Organic acid salts; Shelf-life; Semi- dried beef luncheon; Sodium nitrate | ||
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