Effects of potential antimicrobial ingredients used to control Listeria monocytogenes on quality of natural casing frankfurters

L. K. Muench, R. J. Maddock, D. M. Wulf

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

Listeriosis concerns have led to increased antimicrobial use; reformulation may affect quality. The objective was to determine the effects of potential antimicrobials on quality of natural casing frankfurters. Eleven treatments were used: no antimicrobials (control); 3.0% sodium lactate and sodium diacetate blend (SL + SD); 1.0%, 2.5%, and 3.5% buffered sodium citrate (SC); 1.0%, 2.5%, and 3.5% buffered sodium citrate and sodium diacetate blend (SC + SD); and 1.0%, 2.5%, and 5.0% whey protein peptides (WP). Trained and consumer panelists analyzed sensory characteristics. Cooking yield was unaffected by treatment (P > 0.05). Addition of SC and SC + SD decreased pH (P < 0.05). Texture profile analysis was conducted. Hunter color values and growth of aerobic bacteria and lactic acid bacteria were monitored over 15 weeks of storage. No samples reached spoilage. SL + SD 3% caused few changes; WP caused changes perceived as negative; and SC and SC + SD caused changes often perceived as positive.

Original languageEnglish (US)
Pages (from-to)805-813
Number of pages9
JournalMeat Science
Volume80
Issue number3
DOIs
StatePublished - Nov 2008
Externally publishedYes

Keywords

  • Antimicrobial
  • Frankfurter
  • Listeria monocytogenes
  • Meat quality
  • Meat safety

ASJC Scopus subject areas

  • Food Science

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