OXIDATIVE STABILITY OF PORK PEPPERONI DURING PROCESSING AND DIFFERENT PACKING AND STORAGE CONDITIONS AS INFLUENCED BY FAT SOURCE

Pepperoni made from pigs fed diets containing fishmeal and different fat sources was studied for changes in fatty acid composition, oxidation and sensory characteristics during ripening and different storage condition. Fatty acid composition did not change during processing and ripening. Oxidation was low for all groups after processing and ripening, and vacuum and MAP packing kept oxidation low at 6C. Pepperoni from pigs fed lamb tallow (LT) and hydrogenated fish oil (HFO) had, however, developed unacceptable flavor changes at 6C. Oxidation proceeded rapidly at 23C with the HFO group leading. Lower storage quality of the HFO group pepperoni could be from more polyunsaturated fatty acids. Inclusion of HFO and LT at 5% into pig feed was determined unacceptable but 9% high quality fishmeal without any added fat sources appears acceptable. Measured oxidation values (peroxide and p-anisidine values) may not be good indicators of flavor changes of pepperoni during storage.     

INFLUENCE OF FEED FAT SOURCE ON FATTY ACID COMPOSITION, UNSATURATION AND LIPID OXIDATION OF BACKFAT AND SENSORY QUALITY OF PORK

The effect of different fats in a 9% fishmeal feed on backfat fatty acid composition, oxidation and pork sensory attributes was studied. The hydrogenated fish oil group (HFO) had significantly increased uptake of certain fatty acids in contrast to the other groups. Iodine values were highest in the fish oil group, followed by the lamb tallow group (LT) with the control group, containing no added fat, tailing. Backfat from the HFO group had more polyunsaturated fatty acids compared to the other groups and stearic/linoleic acid ratio suggested more oxidative problems with this group. The HFO group led the LT group in oxidation with the control group being most stable. Sensory traits of fresh and frozen pork chops correlated with the oxidation results. Fat from pigs fed hydrogenated fish oil in their diet are therefore more susceptible towards oxidation possibly due to more polyunsaturated fatty acids and oxidation products in the backfat.     

INHIBITION OF LISTERIA MONOCYTOGENES,SALMONELLA TYPHIMURIUM AND ESCHERICHIA COLI 0157:H7 ON BEEF MUSCLE TISSUE BY LACTIC OR ACETIC ACID CONTAINED IN CALCIUM ALGINATE GELS1

A method of applying organic acids contained in a calcium alginate gel was tested for inhibiting bacteria contaminating sterile lean beef tissue surfaces. Treated samples were incubated at 5C under controlled moisture conditions for up to 7 days and viable populations of the pathogens determined. For counts of L. monocytogenes, recovered on tryptic soy agar, alginate/lactic acid treatment reduced the log₁₀ counts 1.8 units vs 0.96 for acid treatment without alginate. With acetic acid, log₁₀ reductions were 1.51 vs 2.33 for the alginate/acetic acid vs acetic acid treatment alone. S. typhimurium was reduced 2.11 log₁₀ units vs 1.11 for alginate/lactic acid and acid treatments alone, respectively. The same trend held for E. coli 0157:H7, although the reduction was considerably less, 0.74 log₁₀ reduction vs 0.5 for alginate/lactic acid application vs acid alone. Both Gramnegative organisms were less inhibited by acetic acid treatments.