Calcium Chloride and Potassium Sorbate Reduce Sodium Chloride used during Natural Cucumber Fermentation and Storage

Cucumber fermentation characteristics and pickle quality were evaluated in brines containing equilibrium concentrations of 0-0.4% CaCl₂, 0-0.4% potassium sorbate and 0-10% NaCl. Changes in brine pH and acidity, cucumber texture and color, coliforms, lactic acid and total bacteria, yeasts and molds were followed over time. Results indicated that cucumber spoilage would eventually take place if NaCl or potassium sorbate were not present in the brine. The presence of CaCl₂ helped maintain cucumber firmness. A synergistic action between NaCl, CaCl₂ and potassium sorbate was seen, which allowed good quality pickles to be produced when moderate amounts of all three components were present in the brine (5% NaCl, 0.2% CaCl₂, 0.2% potassium sorbate).     

Antimicrobial Activity of Butylated Hydroxyanisole, Tertiary Butylhydroquinone, and Potassium Sorbate in Combination

Butylated hydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), and potassium sorbate, alone and in combination, were tested for antimicrobial activity against Staphylococcus aureus and Salmonella typhimurium in trypticase soy broth. Concentrations of the antimcrobials which resulted in 0-50% growth lnhibition of the test organisms after 72 hr at 32°C were used in combination. Sorbate-BHA and sorbate-TBHQ combinations caused a 12 hr delay in growth initiation of S. aureus. No delay in growth initiation was found with BHA-sorbate combinations against S. typhimurium, but all combinations had synergistic antimicrobial activity against the: microorganism. TBHQ showed little or no effect on growth of S. typhimurium.     

Effects of Potassium Sorbate Alone and in Combination with Sodium Chloride on the Growth of Salmonella typhimurium 7136

The effects of potassium sorbate alone and in combination with 2 or 3% sodium chloride (NaCl) on the growth of Salmonella typhimurium ATCC 7136 were examined. Growth studies were performed in tryptic soy brogh (adjusted to a final pH 6.3) at 22°C for 15 days and 35°C for 48 hr without shaking. A dual plating procedure was employed to monitor growth (tryptic soy agar) and development of injury in the cell population (Levine's eosine methylene blue agar + 2% NaCl + 0.05% sodium desoxycholate). The difference between these two plate counts served as a measure of the number of injured organisms. It was found that combinations of sorbate and NaCl were more effective in the inhibition of S. typhimurium than sorbate alone under the conditions and variables studied. No injury was observed in the cell population as determined by our assay procedure. The combination of 3% NaCl + 0.3% potassium sorbate was the most effective in inhibiting growth of S. typhimurium at either storage temperature.     

Antimicrobial Activity and Synergistic Effect of Cinnamon with Sodium Benzoate or Potassium Sorbate in Controlling Escherichia coli O157:H7 in Apple Juice

ABSTRACT: Antimicrobial effects of cinnamon, sodium benzoate, potassium sorbate, and combinations were examined against Escherichia coli O157:H7 in apple juice at 8°C and 25°C. E. coli O157:H7 was reduced by 1.6 log colony-forming units (CFU)/mL at 8°C and 2.0 log CFU/mL at 25°C by 0.3% cinnamon. At 8°C, 5.2 log CFU/mL of E. coli O157:H7 was eliminated in 11 d by 0.3% cinnamon with 0.1% sodium benzoate, and in 14 d by 0.3% cinnamon with 0.1% potassium sorbate. At 25°C, 5.3 log CFU/mL E. coli O157:H7 was eliminated in 3 d by the same combinations. A synergistic effect was observed between cinnamon and preservatives against E. coli O157:H7 at 8°C and 25°C.     

Inhibition of Salmonella by Sodium Nitrite and Potassium Sorbate in Frankfurters

All beef frankfurters and beef-pork frankfurters containing various levels of sodium nitrite (0, 50, or 156 ppm) or potassium sorbate (0, 0.26, or 0.39%) alone or in combination (50 ppm nitrite + 0.26% sorbate) were prepared. Frankfurters were inoculated with nalidixic acid resistant Salmonella and incubated at 15°C and 27°C for up to 21 days. Frankfurters formulated with 50 or 156 ppm nitrite and incubated at 27°C, or 50 ppm nitrite and incubated at 15°C failed to inhibit the growth of Salmonella. Sorbate alone and sorbate in combination with 50 ppm nitrite were equally effective in inhibiting Salmonella at either temperature and were equivalent to 156 ppm nitrite in inhibiting Salmonella at 15°C.     

Interaction of Reduced NaCl, Sodium Acid Pyrophosphate and pH on the Antimicrobial Activity of Comminuted Meat Products

Meat (beef-pork) batters were formulated with NaCl (2.3% and 4.1% brine) and with 0.5% sodium acid pyrophosphate (SAPP) in combination with 2.3% brine. The adjusted pH of raw batters resulted in cooked meat pH values of 5.7, 6.0, and 6.3. Inoculated (Clostridium sporogenes spores) and uninoculated batters in cans were cooked to 70°C and stored for abuse at 27°C. Microbial growth was delayed and the short shelf-life of low brine (2.3%) products was extended with SAPP in the formulation. The antimicrobial properties of treatments with SAPP were due to both declining pH and presence of phosphate in the formulation. Potential mechanisms of microbial inhibition by SAPP are discussed.     

壳聚糖山梨酸酯的合成、表征及抑菌活性研究

通过2步反应合成了壳聚糖山梨酸酯。第1步,山梨酸在氯化亚砜中回流制备山梨酰氯;第2步,壳聚糖与山梨酰氯在甲烷磺酸的催化下酯化合成了壳聚糖山梨酸酯衍生物。采用红外光谱(FT-IR)和核磁共振氢谱(1H NMR)对衍生物的结构进行了表征。结果表明,壳聚糖的羟基与山梨酰氯发生了取代反应,其氨基仍以游离形式存在。在不同的反应物比例下,制备了取代度(DS)分别为0.44、1.21、1.93的3种衍生物,抑菌实验的结果显示:取代度为1.21的壳聚糖山梨酸酯对大肠杆菌、金黄色葡萄球菌和黑曲霉抑制作用最强,最小抑菌浓度分别为0.125,0.125和0.5 g/L。壳聚糖山梨酸酯的抑菌活性远高于壳聚糖,具备作为防腐剂在食品中应用的基础。     

Effects of Potassium Sorbate, Sodium Acetate, Phosphates and Sodium Chloride Alone or in Combination on Shelf Life of Vacuum-Packaged Pork Chops

Microbiological and some physical and chemical effects of treating pork chop surfaces with sodium acid pyrophosphate, a commercial phosphate blend, potassium sorbate and phosphate/sorbate/sodium acetate solutions, with or without sodium chloride, before packaging were studied in pork chops vacuum-packaged and stored at 2–4°C for 10 weeks. All treatments containing potassium sorbate reduced (P<0.05) counts of mesophiles, psychrotrophs, EnterobacteriaCeae, facultative anaerobes, and lactobacilli. Treatment of chops with 10% phosphates/ 10% potassium sorbate solutions improved pork color and decreased purge. Potassium sorbate alone reduced microbial counts more than it did when combined with phosphates, but chops were darker and had more exudate (P<0.05). Combined use of 10% phosphates/10% potassium sorbate extended shelf life in vacuum-packaged fresh pork chops to 10 weeks at 2–4°C compared with 4 weeks for untreated pork and protected meat color.     

Inhibition of Clostridium botulinum Growth from Spore Inocula in Media Containing Sodium Acid Pyrophosphate and Potassium Sorbate with or without added Sodium Chloride

The effects of sodium acid pyrophosphate (SAPP), sodium chloride (NaCl) and/or potassium sorbate (PS) on the growth from heat-activated spores of three individual strains or a mixture of ten strains of Clostridium botulinum in peptone-yeast extract-glucose broth at pH 5.55 or 5.85 were measured spectrophotometricalty at A_630nm. Growth ratios (GR = treatment/control) based on time to reach A₆₃₀= 0.35 or 0.04 were calculated and used to compare effects of additives on strains. SAPP, NaCl, PS, and pH exhibited independent significant main effects (p≦0.01) on delaying growth in most C. botulinum strains tested. Combinations of additives without NaCl consistently caused an increase in the GR and an increase in organism sensitivity to additives in the medium. Treatments containing SAPP (0.2 or 0.4%) and PS (0.13 or 0.26%) were more effective for delaying growth than other formulations tested.     

Microbiological and Some Physical and Chemical Changes in Vacuum-Packaged Beef Steaks Treated with Combinations of Potassium Sorbate, Phosphate, Sodium Chloride and Sodium acetate

Fresh rib eye steaks were examined for microbiological, lipid oxidation, pH, color and weight changes after immersion in water or in aqueous solutions of a phosphate blend and of a mixture of potassium sorbate, phosphates, sodium chloride and sodium acetate and subsequent vacuum packaging. Keeping characteristics of steaks were monitored during 12-wk storage at 2–4°C. Mesophilic, psychrotrophic, anaerobic and facultative anaerobic bacteria and lactobacilli were strongly inhibited (P<0.05) in steaks treated with the composition that contained potassium sorbate, whereas growth of Enterobacteriaceae was suppressed (P<0.01). Compared with controls, compositions containing phosphates with or without potassium sorbate protected lipids, increased solution uptake and decreased purge in steaks without affecting meat color.     

Effect of Potassium Sorbate and Sodium Bisulfite on Thermal Inactivation of Saccharomyces cerevisiae in Media of Lowered Water Activity

The presence of 100 ppm of potassium sorbate caused significant increases in the rate of inactivation of S. cerevisiae suspended in distilled water at pH adjusted to 3.0 and heated at SOX or 55°C. The addition of sugars (glucose or sucrose) to water activity 0.95 decreased the lethal effects of sorbate mainly when glucose was the sugar added to the heating medium. It was found, however, that a mixture of 50 ppm of sorbate and 50 ppm of sulfur dioxide acted synergistically with heat to rapidly inactivate the yeast during heating even in the presence of glucose.     

KCl部分替代NaCl腌制对干腌肉制品蛋白质水解和感官品质的影响

以猪后腿肉为原料,利用添加量20%～60%的KCl部分替代NaCl对原料肉块进行腌制,NaCl腌制为对照组,对干腌肉块的理化、蛋白水解和感官指标进行测定。结果表明：KCl替代NaCl比例在0～60%时,对产品蛋白水解指数、氨基氮、肽氮和丙氨酰胺肽酶活力均无显著影响;感官评定结果表明KCl替代比例不超过40%时,对产品的各项感官指标的影响均无显著差异（P＞0.05）;说明KCl替代NaCl最佳比例为40%,产品中NaCl含量降低至3.14%,且蛋白降解指标和风味不产生明显变化。     

Influence of Sodium Tripolyphosphate on the Binding and Antimicrobial Properties of Reduced NaCl-Comminuted Meat Products

The binding and antimicrobial properties of comminuted meat products were evaluated at varying levels of NaCl and of sodium tripolyphosphate (STPP). The meat batters were inoculated with Clostridium sporogenes spores (10/g) either before (cans) or after (vacuum packages) thermal (70°C) processing. Product binding was inferior when the NaCl level was reduced to 1.1% (50% reduction). STPP increased pH by 0.17-0.23 units and restored binding of low NaCl products. During storage (20°C) microbial growth and product spoilage were more rapid with decreasing brine level, irrespective of presence or absence of STPP.     

Synergistic Effects of Potassium Sorbate and Sodium Benzoate on Thermal Inactivation of Yeasts

Experiments were conducted to evaluate and compare the combined effects of two preservatives, potassium sorbate and sodium benzoate, with heat on inactivation and injury of 12 strains of yeasts. There does not appear to be any correlation between ability to sporulate and z value or general heat sensitivity. Heat treatment caused an increase in sensitivities of 10 of the 12 strains to potassium sorbate (≤ 1000 ppm) as evidenced by inability to form colonies in the presence of the preservative in a recovery medium. Heated cells of five test strains had increased sensitivity to ≤ 1000 ppm of sodium benzoate. Whether exposed to potassium sorbate or not during heating, 100 ppm of the preservative in recovery broth severely retarded, and in some instances completely inhibited, growth of yeasts for a period of 10 hr post treatment. These results strongly suggest that yeasts possessing a wide range of physiological characteristics are subject to heat-injury and, furthermore, that postassium sorbate enhances injury during heating and retards or prevents repair of injury during recovery. Sensitivity to heat generally increased as the pH of the heating medium decreased from 7.0 to 2.5. Without exception, the presence of 500 ppm of potassium sorbate or sodium benzoate in the heating medium caused more rapid inactivation rates of yeasts compared to heating in the absence of preservatives. At comparable concentrations, sodium benzoate was less effective than was potassium sorbate, which exerted a significant (P ≤ 0.05) effect on increasing the rate of heat inactivation at concentrations as low as 50 ppm.     

氯化钾作为腊肉腌制剂中氯化钠替代物的研究

本课题采用新型的腊肉加工工艺,在盐添加量为原料肉2.5%的基础上,分别以20%、30%、40%、50%、60%的氯化钾替代氯化钠。通过对腊肉理化性质及感官指标的测定分析,研究氯化钾不同替代量对腊肉品质的影响,同时对降低腊肉钠盐含量的工艺可行性进行了探讨。研究结果表明,在保证腊肉产品风味品质和卫生质量的情况下,氯化钾替代氯化钠的最佳替代量为40%。     

十水芒硝与氯化钾转化生成硫酸钾与氯化钠工艺

文章介绍了以井矿海湖盐十水芒硝 (Na2 SO4·10H2 O)与氯化钾 (KCl)为原料转化生产硫酸钾 (K2 SO4)与氯化钠 (NaCl)工艺     

A Comparison between UV Spectrophotometer and High-performance Liquid Chromatography Method for the Analysis of Sodium Benzoate and Potassium Sorbate in Food Products

Sorbic and benzoic acid and their salts have been widely used in the food industries for many years as important food preservatives in order to inhibit various bacteria, yeasts and fungi growth in acidic media (Qi et al. 2009). The purpose of this study is to determine the amount of the aforementioned preservatives in foods such as cookie and yogurt diluted with water and cucumber pickle. The content of these preservatives were simultaneously determined by UV spectrophotometer and high-performance liquid chromatography (HPLC) and their data for the number of some food samples have been compared. The results show that the HPLC method is more selective for determination of the potassium sorbate and sodium benzoate in such foods which have interference compounds in their products.     

Sensory Attributes and Instron Measurements of Reduced-Nitrite Poultry Frankfurters With Sorbic Acid or Potassium Sorbate

Poultry frankfurters (0 and 40 ppm nitrite) with sorbic acid or potassium sorbate were studied. Flavor characteristics were influenced by nitrite but not by ascorbic acid or potassium sorbate. Frankfurters with sorbic acid were softer and those with potassium sorbate were firmer than those without. Nitrite alone increased firmness. Sorbic acid appeared to counteract that increased firmness and potassium sorbate enhanced the increase in firmness when those compounds were used in combination with nitrite in the poultry frankfurters. Simulated-teeth attachments for the Inston gave results similar to sensory firmness scores. Frankfurters with sorbic acid added had lower pH than frankfurters from other treatments.     

Antimicrobial Activity of Sodium Bicarbonate

Sodium bicarbonate (SB) inhibited the growth of bacteria and yeasts in agar media model systems under certain conditions. Escherichia coli, Lactobacillus plantarum, Staphylococcus aureus, and Pseudomonas aeruginosa aerobic plate counts were reduced 10,000-fold by 0.12M (1% w/v) SB. Saccharomyces cerevisiae and Hansenula wingei were more sensitive; counts were reduced 100,000-fold by 0.06M SB. Potassium bicarbonate was equally inhibitory, but equimolar sodium chloride had no effect, ruling out osmotic- and sodium-mediated mechanisms of inhibition. The bicarbonate ion was identified as the probable cause of SB-mediated inhibition although, in some cases, pH elevation played a significant role.