Microbiological, sensory and chemical characteristics of vacuum-packaged ground beef patties treated with salts of organic acids

被引：48
|
作者：
Maca, JV
Miller, RK
Acuff, GR
机构：
[1] Dept. of Animal Science, Texas A and M Univ., College Station
来源：
JOURNAL OF FOOD SCIENCE | 1997年 / 62卷 / 03期
关键词：
ground beef; sensory; microbiology; sodium salts; storage;
D O I：
10.1111/j.1365-2621.1997.tb04438.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Vacuum-packaged ground beef patties containing sodium lactate (NaL), sodium propionate (NaP), sodium acetate (NaA) and sodium citrate (NaC) at various levels and combinations were stored up to 28 days at 4 degrees C. Addition of sodium lactate alone or in combination with sodium propionate increased shelf life of the patties by decreasing microbiological growth and decreasing negative flavor notes associated with lipid oxidation. Lean color also was improved by addition of sodium lactate alone or in combination with sodium propionate. Lipid oxidation by TEA was only slightly affected by treatment addition or storage.
引用
收藏
页码：591 / 596
页数：6
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