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The effect of combining propionic and ascorbic acid on the keeping qualities of fresh minced pork during storage.

Author(s) : OGDEN S. K., TAYLOR A. J., DODD C. E. R., GUERRERO I., BUENDIA H. E., GALLARDO F.

Type of article: Article

Summary

Bacterial colonization was determinated over a 13 days refrigerated (4 deg C) storage period. Propionic acid at 0.133 mol/L reduced the pseudomonad count by 3 log10 colony formings units per gram of meat (cfu/g) over this period, whereas 0.41 mol/L propionic acid reduced pseudomonad counts by 8 log10cfu/g. Combinations of ascorbic and propionic acid solutions were effective in reducing the microbial load of the minced pork. Greater amounts of lipid oxidation were found in all acid-treated meats (apart from ascorbic) relative to the water-treated control sample. Meat colour was best preserved when ascorbic was present. Minced pork treated with solutions of propionic acid showed surface bleaching and an increase in lipid oxidation volatiles when compared with the control. All acid treatments decreased the water-holding capacity of the meat.

Details

  • Original title: The effect of combining propionic and ascorbic acid on the keeping qualities of fresh minced pork during storage.
  • Record ID : 1997-0344
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 3
  • Publication date: 1996

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