Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs

IF 0.7 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

international food research journal Pub Date : 2024-03-01 DOI:10.47836/ifrj.31.1.12

Funda Yilmaz Eker, E. Akkaya, Karlo Muratoglu, H. Hampikyan, Omer Cetin, H. Çolak, E. B. Bingol

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引用次数: 0

Abstract

The present work was conducted to determine the effects of organic acids (1 and 2% of sodium lactate, 0.5% potassium sorbate, 0.5% sodium citrate, and 1% sodium acetate) combined with ambient air and modified atmosphere packaging (HiOx: 80:20:0/O2:CO2:N2; CO: 0.4:30:69.60/CO:CO2:N2) on the quality parameters and shelf-life of meatballs, and to evaluate the survival of Salmonella Typhimurium and Listeria monocytogenes in inoculated meatballs stored at 4°C for 15 d. Results indicated that the organic acid combinations delayed the microbial growth, and improved the shelf-life of meatballs. Lipid oxidation was retarded with organic acid treatments, and the meatballs in CO-MAP did not exceed the spoilage level during the storage period. A difference of 1 - 2 log and 2 - 3 log units of S. Typhimurium and L. monocytogenes counts were recorded between the untreated and organic acids treated meatballs, respectively, with effectiveness in HiOx and CO-MAP. Enhancement in colour and textural properties was detected in the meatballs treated with combined organic acids and 2% sodium lactate. Moreover, the overall acceptability of 2% sodium lactate treated meatballs was rated more palatable by the panellists at the end of the storage. In conclusion, organic acid treatments under modified atmosphere packaging can maintain the storage properties of meatballs without influencing the sensory characteristics during refrigerated storage.

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有机酸处理与气调包装相结合对肉丸中病原体存活率和质量参数的影响

本研究旨在确定有机酸（1%和 2%乳酸钠、0.5%山梨酸钾、0.5%柠檬酸钠和 1%醋酸钠）与环境空气和改良气氛包装（HiOx：80:20:0/O2:CO2:N2；CO：0.4:30:69.结果表明，有机酸组合延缓了微生物的生长，改善了肉丸的货架期。有机酸处理延缓了脂质氧化，CO-MAP 中的肉丸在储存期间没有超过腐败水平。未经处理的肉丸和经有机酸处理的肉丸中，伤寒杆菌和单核细胞增多性酵母菌的数量分别相差 1 - 2 个对数值单位和 2 - 3 个对数值单位，HiOx 和 CO-MAP 的效果更佳。经混合有机酸和 2% 乳酸钠处理的肉丸色泽和质地均有改善。此外，经 2% 乳酸钠处理过的肉丸在贮藏结束时被小组成员评为更可口。总之，在改良气氛包装下进行有机酸处理可保持肉丸的贮藏特性，而不会影响冷藏贮藏期间的感官特征。

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来源期刊

international food research journal Agricultural and Biological Sciences-Food Science

CiteScore

1.40

自引率

0.00%

发文量

期刊介绍： The International Food Research Journal (IFRJ) publishes papers in English, six (6) issues a year with the coverage of: Food Science and Technology Nutrition and Dietetics Agriculture, multidisciplinary Chemistry, multidisciplinary The scope of the Journal includes: Food Science, Food Technology and Food Biotechnology Product Development and Sensory Evaluation Food Habits, Nutrition, and Health Food Safety and Quality Food Chemistry, Food Microbiology, Food Analysis and Testing Food Engineering Food Packaging Food Waste Management Food Entrepreneur Food Regulatory Post-Harvest Food Management Food Supply Chain Management Halal Food and Management