Effect of Inorganic Polyphosphates on Ground Beef Characteristics: Microbiological Effects on Frozen Beef Patties
作者:
R. A. MOLINS,
A. A. KRAFT,
H. W. WALKER,
R. E. RUST,
D. G. OLSON,
K. MERKENICH,
期刊:
Journal of Food Science
(WILEY Available online 1987)
卷期:
Volume 52,
issue 1
页码: 46-49
ISSN:0022-1147
年代: 1987
DOI:10.1111/j.1365-2621.1987.tb13969.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTMicrobiological effects of 0.4% sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP), and three commercial phosphate blends were studied in frozen (90 days, −20°C) and subsequently temperature‐abused (24–25°C, 24 hr) beef patties. Phosphates did not significantly (p>0.05) reduce mesophilic, psychrotrophic, presumptive 5.aureusand lactic acid bacterial numbers during frozen storage of the patties, but one of the commercial blends and TSPP inhibited bacterial growth upon subsequent elevated‐temperature abuse. However, bacterial inhibition by phosphates during temperature abuse was not sufficient to prevent spoilage of th
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