Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability |
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| Authors: | Frank Devlieghere Lieve Vermeiren Erwin Bontenbal Pieter-Paul Lamers & Johan Debevere |
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| Affiliation: | Ghent University, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Coupure Links 653, B-9000 Gent, Belgium;
Purac Biochem B.V., Arkelsedijk 46, P.O. Box 21, 4200 AA Gorinchem, The Netherlands |
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| Abstract: | In the framework of the trend towards lowering the salt content in meat products, an experiment was set up to determine combined effect of reducing the salt content with 20% or 40% and adding 2% or 3% Purasal® Opti.Form PD 4 (a mixture of potassium lactate and sodium diacetate) on the shelf-life of a pre-packaged cooked meat product. By means of a challenge test with a mixture of two Lactobacillus sakei strains and a Leuconostoc mesenteroides strain, it was observed that use of lactate/diacetate mixture enabled a 40% reduction of the salt content in this cooked meat product, whereas the microbial shelf-life was significantly increased. |
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| Keywords: | Cooked meat products diacetate lactate Purasal® Opti Form PD 4 salt reduction shelf-life sodium reduction |
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