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

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.