Quality and hygiene of beef burgers in relation to the addition of sodium ascorbate, sodium citrate and sodium acetate. (11th November 2013)

• Record Type: Journal Article
• Authors: Stella, Simone; Tirloni, Erica; Ripamonti, Barbara; Lamanuzzi, Francesca; Cattaneo, Patrizia
• Is Part Of: International journal of food science & technology. Volume 49:Number 4(2014:Apr.)
• Page Start: 1012
• Page End: 1019
• Publication Date: 2013-11-11
• Subjects: Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.12394
• Languages: English
• ISSNs: 0950-5423

Abstract

<abstract abstract-type="main" id="ijfs12394-abs-0001"> <title>Summary</title> <p>We evaluated the effects of two additive mixtures (sodium ascorbate 1 g kg⁻¹, sodium citrate 1 g kg⁻¹ and sodium acetate 1.75 or 2.5 g kg⁻¹) on the microbiological and physical–chemical characteristics of non‐prepacked beef burgers stored in air at 4 °C or 12 °C for 96 h. Total microbial count reached 7 Log CFU g⁻¹ 48 h later in treated samples at 4 °C. The mixture containing the higher acetate concentration led to a smaller increase in Gram‐negatives, in particular <italic>Pseudomonas</italic> (2 Log of difference towards control samples at 96 h); at 12 °C, a 1.7 Log difference in <italic>Enterobacteriaceae</italic> was also shown. Total viable basic nitrogen was significantly lower in the treated samples at 12 °C. The addition resulted in pH stabilisation and lower cooking loss and positively influenced the a* index of burgers at 4 °C. Clearly, the use of these mixtures should not be a substitute of good hygienic practices and optimal storage conditions.</p> </abstract>