Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters
Article first published online: 4 SEP 2012
© 2012 Institute of Food Technologists®
Journal of Food Science
Volume 77, Issue 10, pages M565–M571, October 2012
How to Cite
Tahmouzi, S., Razavi, S. H., Safari, M. and Emam-Djomeh, Z. (2012), Influence of Beet Sugar, Calcium Lactate, and Staphylococcus xylosus (with Nitrate Reductase Activity) on the Chemical, Microbiological, and Sensorial Properties of Persian Uncured Frankfurters. Journal of Food Science, 77: M565–M571. doi: 10.1111/j.1750-3841.2012.02754.x
- Issue published online: 12 OCT 2012
- Article first published online: 4 SEP 2012
- MS 20120016 Submitted 1/4/2012, Accepted 4/9/2012.
- beet sugar;
- calcium lactate;
- Clostridium perfringens;
- Staphylococcus xylosus
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.