Effect of Mechanically Separated Pork, Sodium Erythorbate and Sodium Nitrite Combinations on Clostridium sporogenes Survival and Growth in Liver Sausage |
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| Authors: | JJ DEFREITAS RA MOLINS CL KNIPE HW WALKER AA KRAFT DG OLSON JA MARCY |
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| Affiliation: | All authors are at Iowa State University, Ames, IA 50011. Authors DeFreitas, Walker, Kraft, and Marcy are with the Dept. of Food Technology;authors Olson, Knipe, and Molins are in the Dept. of Animal Science. Address inquries to Author Molins. |
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| Abstract: | Liver sausage formulated with 50 or 75% mechanically separated pork (MSP), 75 or 150 ppm sodium nitrite and 0, 550 or 1100 ppm sodium erythorbate was examined for Clostridium sporogenes PA3679 survival and growth during refrigerated temperature storage (5°C, 6 days) and during subsequent exposure to elevated temperatures (22–24°C, 2 d). Sodium nitrite at 150 ppm inhibited clostridial growth in sausage held at 22–24°C, regardless of MSP content, if 550 ppm sodium erythorbate were also present. Sodium nitrite at 75 ppm combined with erythorbate at 550 and 1100 ppm did not inhibit C. sporogenes growth during simulated temperature mishandling of liver sausage. Residual nitrite decreased (P<0.05) with erythorbate addition but was unaffected by MSP. |
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