Quality and hygiene of beef burgers in relation to the addition of sodium ascorbate,sodium citrate and sodium acetate |
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Authors: | Simone Stella Erica Tirloni Barbara Ripamonti Francesca Lamanuzzi Patrizia Cattaneo |
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Affiliation: | 1. Department of Health, Animal Science and Food Safety, University of Milan, , Milan, Italy;2. Fratelli Pagani Spa, , Milan, Italy |
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Abstract: | We evaluated the effects of two additive mixtures (sodium ascorbate 1 g kg?1, sodium citrate 1 g kg?1 and sodium acetate 1.75 or 2.5 g kg?1) on the microbiological and physical–chemical characteristics of non‐prepacked beef burgers stored in air at 4 °C or 12 °C for 96 h. Total microbial count reached 7 Log CFU g?1 48 h later in treated samples at 4 °C. The mixture containing the higher acetate concentration led to a smaller increase in Gram‐negatives, in particular Pseudomonas (2 Log of difference towards control samples at 96 h); at 12 °C, a 1.7 Log difference in Enterobacteriaceae was also shown. Total viable basic nitrogen was significantly lower in the treated samples at 12 °C. The addition resulted in pH stabilisation and lower cooking loss and positively influenced the a* index of burgers at 4 °C. Clearly, the use of these mixtures should not be a substitute of good hygienic practices and optimal storage conditions. |
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Keywords: | Antimicrobial action beef burgers meat colour organic acid salts sodium acetate |
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