Document Detail

Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes.
MedLine Citation:
PMID:  11428579     Owner:  NLM     Status:  MEDLINE    
Cooked cured ham products were produced according to a standard recipe for cooked ham with various levels of sodium lactate, sodium diacetate or buffered sodium citrate. They were compared with a reference ham product with respect to sensory quality and growth of Lactobacillus curvatus and Listeria monocytogenes. For this, a part of the products was sensory analysed directly after preparation. Another part of the cooked ham products was minced and homogeneously inoculated with L. curvatus (10(4)/g) and L. monocytogenes (10(2)/g) and filled in 60-g plastic pouches. After vacuum packaging, the pouches were stored at 4 degrees C for up to 40 days. Between the different ham compositions, only minor differences were found for appearance, internal colour, structure and firmness. The addition of 0.2% Na-diacetate had a negative effect on the odour and taste of the ham product. The addition of 2.5% to 3.3% Na-lactate inhibited the growth of L. curvatus compared to the reference, while 0.1% and 0.2% Na-diacetate did not. L. monocytogenes was best inhibited by the addition of Na-lactate but also by the addition of 0.2% Na-diacetate. On the other hand, the growth of L. monocytogenes was stimulated by the addition of 1% buffered Na-citrate.
F K Stekelenburg; M L Kant-Muermans
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  International journal of food microbiology     Volume:  66     ISSN:  0168-1605     ISO Abbreviation:  Int. J. Food Microbiol.     Publication Date:  2001 Jun 
Date Detail:
Created Date:  2001-06-28     Completed Date:  2001-07-19     Revised Date:  2003-11-14    
Medline Journal Info:
Nlm Unique ID:  8412849     Medline TA:  Int J Food Microbiol     Country:  Netherlands    
Other Details:
Languages:  eng     Pagination:  197-203     Citation Subset:  IM    
Department Microbiology and Quality Management, TNO Voeding, Zeist, The Netherlands.
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MeSH Terms
Colony Count, Microbial
Food Handling
Food Microbiology*
Food Preservation / methods*
Lactobacillus / drug effects,  growth & development*
Listeria monocytogenes / drug effects,  growth & development*
Meat Products / microbiology*
Sodium Lactate / pharmacology*
Reg. No./Substance:
72-17-3/Sodium Lactate

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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