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首页> 外文期刊>Meat Science >Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties
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Effects of buffered vinegar and sodium dodecyl sulfate plus levulinic acid on Salmonella Typhimurium survival, shelf-life, and sensory characteristics of ground beef patties

机译：醋和十二烷基硫酸钠加乙酰丙酸缓冲液对鼠伤寒沙门氏菌存活，保质期和感官特性的影响

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摘要

The inclusion of two sources of buffered vinegar and sodium dodecyl sulfate plus levulinic acid were studied as interventions for Salmonella Typhimurium and for their effect on shelf-life and sensory characteristics of ground beef. For the Salmonella challenge, beef trimmings (80/20) were inoculated then treated with 2% (w/v) liquid buffered vinegar (LVIN), 2.5% (w/w) powdered buffered vinegar (PVIN), a solution containing 1.0% levulinic acid plus 0.1% sodium dodecyl sulfate (SDLA) at 10% (w/v), or had no intervention applied (CNT). The same trim source and production methods were followed during production of patties for shelf-life and sensory testing without inoculation. SDLA patties had the largest reduction (P ＜ 0.05; 0.70 log CFU/g) of Salmonella. However, LVIN and PVIN had the least (P＜ 0.05) psychrotrophic growth. SDLA patties had more purge (P ＜ 0.05) and lower (P ＜ 0.05) subjective color scores. There were not large differences in sensory characteristics, except PVIN exhibited stronger off-flavor (P ＜ 0.05).
机译：研究了两种来源的缓冲醋和十二烷基硫酸钠加乙酰丙酸作为鼠伤寒沙门氏菌的干预措施及其对绞碎牛肉的货架期和感官特性的影响。对于沙门氏菌挑战，先接种牛肉屑（80/20），然后用2％（w / v）的液体缓冲醋（LVIN），2.5％（w / w）的粉状缓冲醋（PVIN）处理，该溶液含1.0％乙酰丙酸加0.1％10％（w / v）的十二烷基硫酸钠（SDLA），或未进行干预（CNT）。在肉饼生产过程中遵循相同的装饰物来源和生产方法，以进行未接种的保质期和感官测试。 SDLA肉饼的沙门氏菌减少量最大（P ＜0.05； log CFU / g为0.70 log）。然而，LVIN和PVIN的精神营养生长最少（P ＜0.05）。 SDLA肉饼的主观颜色评分较高（P ＜0.05），主观颜色评分较低（P ＜0.05）。除了PVIN表现出更强的异味外（P ＜0.05），感官特性没有太大差异。

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  • 来源
    《Meat Science》 |2013年第1期|1-7|共7页
  • 作者

    Alexander M. Stelzleni; Amudhan Ponrajan; Mark A. Harrison;

  • 作者单位

    Department of Animal and Dairy Science, Meat Science Technology Center, University of Georgia, Athens 30602, USA;

    Department of Animal and Dairy Science, Meat Science Technology Center, University of Georgia, Athens 30602, USA,Department of Food Science and Technology, University of Georgia, Athens 30602, USA;

    Department of Food Science and Technology, University of Georgia, Athens 30602, USA;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Ground beef; Salmonella Typhimurium; Antimicrobial; Shelf life; Sensory;

    机译：碎牛肉;鼠伤寒沙门氏菌;抗菌;保质期;感官;

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