Microbiological, Chemical, and Physical Changes in Fresh, Vacuum‐Packaged Pork Treated with Organic Acids and Salts
作者:
A. F. MENDONCA,
R. A. MOLINS,
A. A. KRAFT,
H. W. WALKER,
期刊:
Journal of Food Science
(WILEY Available online 1989)
卷期:
Volume 54,
issue 1
页码: 18-21
ISSN:0022-1147
年代: 1989
DOI:10.1111/j.1365-2621.1989.tb08557.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
ABSTRACTThe effects of selected organic acids and salts on microbial numbers, pH, exudate, and color were studied for vacuum‐packaged, fresh pork chops. Pork chops were dipped for 2 min in (v/v) 1% acetic acid, 1% acetic/1% lactic acid, 1.5% acetic/1.5% sodium acetate, 3% acetic/3% sodium ascorbate, 3% acetic/2% NaCl or sterile, distilled water before being vacuum‐packaged and stored at 2°– 4°C for 6 weeks. Treatments containing 3% acetic acid resulted in lower aerobic microbial numbers (P<0.05) and effectively inhibitedEnterobacteriaceae.Treatments containing 1% acetic acid, with or without 1% lactic acid, were ineffective. All acid treatments increased exudate and were detrimental to meat color (P<0.05) although sodium ascorbate reduced color damage. Chops treated with 3% acetic acid/3% sodium ascorbate had the highest Hunter a and L color
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