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Microbial shelf life determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin solutions.

Author(s) : ARIYAPITIPUN T., MUSTAPHA A., CLARKE A. D.

Type of article: Article

Summary

The effectiveness of polylactic acid, lactic acid, nisin, and combinations of the acids and nisin on extending the shelf-life of raw beef was determined. Fresh beef species were dipped in a solution of 2% low molecular weight polylactic acid, 2% lactic acid, 200 IU of nisin per millilitre. The samples were then drip-dried, vacuum-packaged, and stored at 4 °C for up to 56 days. The beef surface pH values and numbers of psychrotrophic aerobic bacteria, psychrotrophic and mesophilic Enterobacteriaceae, Pseudomonas, and Lactobacillus were determined weekly for 56 days. It was found that 2% LMW-PLA, 2% LA, and the combinations of each acid and nisin significantly lowered the population of the above organisms compared with the untreated control, water, or nisin alone.

Details

  • Original title: Microbial shelf life determination of vacuum-packaged fresh beef treated with polylactic acid, lactic acid, and nisin solutions.
  • Record ID : 2000-1999
  • Languages: English
  • Source: Journal of Food Protection - vol. 62 - n. 8
  • Publication date: 1999/08
  • Document available for consultation in the library of the IIR headquarters only.

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