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 language | English (US) |
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Pages (from-to) | 805-813 |
Number of pages | 9 |
Journal | Meat Science |
Volume | 80 |
Issue number | 3 |
DOIs | |
State | Published - Nov 2008 |
Externally published | Yes |
Keywords
- Antimicrobial
- Frankfurter
- Listeria monocytogenes
- Meat quality
- Meat safety
ASJC Scopus subject areas
- Food Science