Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters

Authors

  • Saeed Tahmouzi,

    1. Author Tahmouzi is with Dept. of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran. Authors Razavi, Safari, and Emam-Djomeh are with Dept. of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, Univ. of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran. Direct inquiries to author Razavi (E-mail: srazavi@ut.ac.ir)
    Search for more papers by this author
  • Seyed Hadi Razavi,

    1. Author Tahmouzi is with Dept. of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran. Authors Razavi, Safari, and Emam-Djomeh are with Dept. of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, Univ. of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran. Direct inquiries to author Razavi (E-mail: srazavi@ut.ac.ir)
    Search for more papers by this author
  • Mohammad Safari,

    1. Author Tahmouzi is with Dept. of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran. Authors Razavi, Safari, and Emam-Djomeh are with Dept. of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, Univ. of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran. Direct inquiries to author Razavi (E-mail: srazavi@ut.ac.ir)
    Search for more papers by this author
  • Zahra Emam-Djomeh

    1. Author Tahmouzi is with Dept. of Food Science and Technology, Ramin Agricultural and Natural Resources, Mollasani, Ahvaz, Iran. Authors Razavi, Safari, and Emam-Djomeh are with Dept. of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, Campus of Agriculture and Natural Resources, Univ. of Tehran, P.O. Box 4111, Karaj 31587-77871, Iran. Direct inquiries to author Razavi (E-mail: srazavi@ut.ac.ir)
    Search for more papers by this author

Abstract

Abstract:  This study investigated the effects of beet sugar (BS), calcium lactate (CL), and Staphylococcus xylosus (SX) on the general characteristics of uncured frankfurters. Minimum residual nitrite was observed in samples with a high level of BS and S. xylosus (8log10 l0 viable cfu/g) after 2 mo. There was an increase in total aerobic counts in frankfurters after 4 wk. Samples containing higher BS and CL had no Clostridium perfringens at storage time. Histamine content was similar for all treatments except SX. No differences were observed in textural properties among the treatments. Water activity was decreased significantly in treatment CL1+BS2. The results indicated that samples treated with BS or CL had (P < 0.05) taste and sensory attributes considered appropriate by a tasting panel.

Practical Applications:  Frankfurters are among the most popular meat products in many countries. Health problems (such as cancer) associated with the overconsumption of cured meat have led to searches for new, alternative methods of preservation. Hurdle technology (combinations of beet sugar, calcium lactate, and Staphylococcus xylosus in different concentrations) can be developed for frankfurter processing. Results of this research will be useful for meat manufacturers; however, any new process may affect the strategies chosen for marketing these products.

Ancillary