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Croatian veterinary report, Vol. 24 No. 3/4, 2016.

Original scientific paper

The effect of stabilizers and antioxidants on minced meat microflora packed in a modified atmosphere

Mario Milin ; Veterinarska stanica Zadar d.o.o., Zadar, Croatia
Nevijo Zdolec orcid id orcid.org/0000-0001-7413-8115 ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Krunoslav Sokolić ; MM Mesna industrija d.o.o., Krašić, Croatia
Vesna Dobranić ; Faculty of Veterinary Medicine, University of Zagreb, Zagreb, Croatia
Valerij Pažin ; Lidl Hrvatska d.o.o. k.d.,Velika Gorica, Croatia
Jozo Grbavac ; The Faculty of Agriculture and Food Technology (APTF), University of Mostar, Bosnia and Herzegovina
Kristina Zdolec ; Veterinarska stanica Vrbovec, Vrbovec, Croatia

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Abstract

The aim of this work was to explore the influence of various commercial additives, bacteriocinogenic Leuconostoc mesenteroides E131, spices and herbs extracts on the microbiota of minced meat packaged in a modified atmosphere. Different combinations of additives were applied: sodium acetate (E262), sodium citrate (E331), sodium ascorbate (E301), ascorbic acid (E300), silicium dioxide (E551), calcium lactate (E327) and ethyl laurolyl arginate (E243) with spice and herb extracts. The total viable count, lactic acid bacteria, enterobacteria, enterococci, coliforms, coagulase-negative staphylococci and Escherichia coli were monitored during the storage of MAP minced meat at 2.5 ºC for 8 days. Compared to control samples, meat with additives showed lower total viable count and enterobacteria count on the 7th day, and coagulase-negative staphylococci on the 8th day of storage. The highest reduction of E. coli, coliforms, coagulase-negative staphylococci, enterobacteria and total viable count was observed using the formulation consisting of E262, E327, E243, herb extract and E551. Leuconostoc mesenteroides E131 did not show any significant impact on the microbial population of cold-stored minced meat in a modified atmosphere.

Keywords

shelf-life; minced meat; microorganisms; additives

Hrčak ID:

231369

URI

https://hrcak.srce.hr/231369

Publication date:

20.6.2016.

Article data in other languages: croatian

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