Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters |
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| Authors: | SHAI BARBUT NOBUMASA TANAKA ROBERT G CASSENS ARTHUR J MAURER |
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| Affiliation: | Author Maurer is with the Poultry Science Dept. and Author Cassens is with the Meat &Animal Science Dept., Univ. of Wisconsin, Madison, WI 53706. Author Barbut, formerly with the Poultry Science Dept., Univ. of Wisconsin, is now with the Dept. of Animal &Poultry Science, Univ. of Guelph, Guelph, Ontario, Canada N1G 2W1. Author Tanaka, formerly with the Food Re-search Inst., is now located at 72 Paxwood Road, Delmar, NY 12054. |
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| Abstract: | Mechanically deboned turkey meat emulsions were made with 1.0, 1.5, 2.0, 2.5, or 3.0% salt (NaCl), or with combinations of 1.5% or 2.0% salt with 0.4% sodium tripolyphosphate (TPP), sodium hexametaphosphate (HMP), or sodium acid pyrophosphate (SAPP). Sodium nitrite levels were constant at 150 ppm. Emulsions were inoculated with a mixture of 10 strains of C. botulinum (103/g) and incubated at 27°C. Increasing NaCl content from 1.0% to 3.0% delayed toxin production by 3 days on the average. Toxin production was detected earlier when TPP was added, HMP had no effect, and SAPP delayed toxin production. |
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