Effect of Phosphates on Bacterial Growth in Refrigerated Uncooked Bratwurst |
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| Authors: | R A MOLINS A A KRAFT D G OLSON |
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| Affiliation: | All authors are at Iowa State Univ., Ames, IA 50011. Authors Molins and Kraft are with the Dept. of Food Technology;author Olson is with the Dept. of Animal Science. |
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| Abstract: | The effects of 0.5% sodium acid pyrophosphate (SAPP), sodium tripolyphosphate (STPP), tetrasodium pyrophosphate (TSPP) and sodium polyphosphate glassy (SPC) on aerobic mesophilic and psychrotrophic bacterial growth and on survival of inoculated Stuphylococcus aureus Z 88 were investigated in uncooked bratwurst stored at 5°C for 7 days. No significant microbial inhibition by phosphates was found, although SAPP addition resulted in consistently lower total aerobic plate counts. Phosphate-induced pH differences in the sausages had no effect on bacterial numbers. The possible role of meat enzymes in the hydrolysis of condensed phosphates to microbiologically inactive species is discussed. |
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