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THE EFFECT OF POTASSIUM AND SODIUM LACTATE ON SUSTAINABILITY OF MINCED BEEF MEAT AT DIFFERENT STORAGE CONDITIONS

Gordana Šmidt ; PIK Vrbovec, M.I. Zagrebačka 148, Vrbovec
Mirela Kovačić ; PIK Vrbovec, M.I. Zagrebačka 148, Vrbovec
Ivana Grgurić ; PIK Vrbovec, M.I. Zagrebačka 148, Vrbovec
Ines Bertinovec ; PIK Vrbovec, M.I. Zagrebačka 148, Vrbovec


Puni tekst: hrvatski pdf 810 Kb

str. 22-31

preuzimanja: 1.101

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Puni tekst: engleski pdf 684 Kb

str. 52-61

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Sažetak

Fresh minced beef which was treated with potassium
lactate (PL) and sodium lactate (NaL) at the amount of 4%
when added individually and 2% each when combined,
was packaged in a modified atmosphere made of O2 and
CO2 in 80%:20% ratio, and stored at 2ºC and 8ºC for 7
days. Samples were analyzed on the first, fourth, sixth
and seventh day. Results of the analyses showed that the
influence of PL and NaL on the number of aerobic mesophyllic
bacteria is equal; therefore the treated samples
stored at 2ºC in all combinations remained under control
limits through entire time of storage. In case of storage
at 8ºC, on the fourth day already, the untreated (control)
samples exceed limit value for log10 cfu from 6,00 to
6,17, so by the regulation limits they become inadequate
for that type of product. By organoleptic sample analysis
of the surface and in the cross cut in preference test, the
samples treated with PL were evaluated higher than the
samples treated with NaL or a combination of salts. Among
individual characteristics that were being evaluated (color,
discoloration, retail appearance, off- odor intensity, odor
acceptability), the samples treated with NaL showed the
largest aberration with smell evaluation, where the samples
were evaluated worse than the untreated (control)
samples in both temperature regimes.

Ključne riječi

sodium lactate; potassium lactate; minced beef; modified atmosphere; storage conditions

Hrčak ID:

51807

URI

https://hrcak.srce.hr/51807

Datum izdavanja:

26.2.2009.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.614 *