EVALUATION OF THE EFFECT OF NISIN, POTASSIUM SORBATE AND SODIUM LACTATE ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL PROPERTIES OF CHILLED GROUND BEEF MEAT

Abstract

This study was conducted to analyze the effects of nisin, potassium sorbate and sodium lactate and their interactions in fat oxidation and some quality and microbial characteristics of chilled ground beef meat stored at 4˚C for 0, 4, 8 and 12 d. All nisin, potassium sorbate and sodium lactate treatments significantly increased pH. Total volatile nitrogen (TVN), peroxide value (PV) and free fatty acids (FFA) were decreased (P<0.05) in nisin, potassium sorbate and sodium lactate treatments when compared with the control sample at all refrigerated storage time. Nisin, potassium sorbate and sodium lactate treatments reduced (P<0.01) the psychrophilic bacteria count during refrigerated storage times.