Studying of the Antioxidant and Antimicrobial Effects of Sodium Ascorbate, Sodium Acetate and Sodium Citrate on the Shelf Life of Packaged Minced Veal Meat

Subject Areas : Microbiology

S. Tehraninejad ¹ , A. Sharifan ² , S. Ayoughi Poor Tafti ³

1 - M.Sc. of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
3 - PhD in Food Industry, North-Tehran Branch, Islamic Azad University, Tehran, Iran.

Received: 2021-06-03 Accepted : 2021-06-03 Published : 2021-06-22

Keywords: Minced Meat, Sodium Acetate, Sodium Ascorbate, Sodium Citrate,

Abstract :

Introduction: Meat product are susceptible to spoilage during cold shortage due to microbial activities and fat oxidation. In this study, the application of sodium ascorbate, sodium acetate and sodium citrate as antioxidant and antimicrobial agents in packaged minced veal meat was investigated and evaluated. Materials and Methods: In order to carry out this research work, meat samples were minced and immersed in sterile solutions of sodium ascorbate, sodium citrate and sodium acetate at different concentrations for 10 minutes. The samples were packed in poly ethylene containers with stretch PVC coating and kept in 4 and -18°C  for 0, 7 and 14 days. then Microbial (Aerobic mesophilic bacteria, Coliform, E. Coli, Staphylococcus aureus, Yeast and Mold count) evaluations and chemical analysis (TBA, Myoglobin concentration) and determination of color changes were carried out on the sample. Results: The results of this study showed that during 14-day review period at -18 ° C, there were significant changes in physico-chemical and microbial characteristics, therefor TBA values, pH, myoglobin concentration, color changes among the treatments, containing sodium acetate 1%, sodium citrate 0.5%, sodium ascorbate 0.5%), it was at lowest level while, in the control sample were at the highest level during storage. The use of these compounds at -18 ° C has also a significant effect on inhibiting the growth of microorganisms. Conclusion: The Addition of sodium acetate (1%), sodium citrate (0.5%) and sodium ascorbate (0.5%) are recommended in order to increase the shelf life of minced veal meat.

References:

Anon. (1991). Preparing food samples - counting different microorganisms. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No 356. [In Persian]

Anon. (2006). Food Microbiology and Animal Feed - Coagulase Positive Staphylococcus Count. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 1-6806. [In Persian]

Anon. (2001). Microbiology of food and animal feed-general count of microorganisms. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 5272. [InPersian].

Anon. (2007). Microbiology of food and animal feed-Search and identification method of Escherichia coli. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 2946. [In Persian].

Anon. (2007). Microbiology of food and animal feed-method of search and identification of mold and yeast. Iranian Institute of Standards and Industrial Research, National Standard of  Iran, No. 2394. [In Persian].

Anon. (2007). Microbiology of food and animal feed-coliform counting. Iranian Institute of Standards and Industrial Research, National Standard of Iran, No. 9263. [In Persian].

Beales, N. (2004). Adaptation of microorganisms to cold temperatures, weak acid preservatives, low pH, and osmotic stress: a review. Comprehensive Reviews in Food Science and Food Safety, 3(1), 1-20.

Drăghici, O., Avram, I., Hîrîciu, D., Nan, M. & Toader, A. (2013). Study on the Beef Pigments. Acta Universitatis Cibiniensis. Series E: Food Technology, 17(1), 47-52.

Etemadi, H., Rezaei, M. & Abedian Kenary, A. (2008). Antibacterial and antioxidant potential of rosemary extract on shelf life extension of rainbow trout (oncorhynchus mykiss). Iranian Journal of Food Science and Technology, 4, 67-77. [In Persian].

 

Feiner, G. (2006). Raw fermented salami Meat products handbook. Feiner, G., Meat products Hand book Practical Science and Technologic, 314-375.

Haghparast, S., Kashiri, H., Shabanpour, B. & Pahlavani, M. (2010). Antioxidant properties of sodium acetate, sodium citrate and sodium lactate on lipid oxidation in rainbow trout (Onchorhynchus mykiss) sticks during refrigerated storage (4 C). Iranian Journal of Fisheries Sciences, 9(1), 73-86. [In Persian].

Iammarino, M. & Di Taranto, A. (2012). Monitoring on the presence of ascorbic acid in not prepacked fresh meat preparations by a validated HPLC method. Journal of Food Research, 1(2), p.22.

Kashiri, H., Haghparast, S. & Shabanpour, B. (2010). Effects of sodium salt solutions (sodium acetate, lactate and citrate) on physicochemical and sensory characteristics of Persian sturgeon (Acipenser persicus) fillets under refrigerated storage. Journal of Agricultural Science and Technology, 13, 89-98. [In Persian].

Kim, J., Marshall, M. R. & Wei, C. I. (1995). Antibacterial activity of some essential oil components against five foodborne pathogens. Journal of Agricultural and Food chemistry, 43(11), 2839-2845.

Langroudi, H. F., Soltani, M., Kamali, A., Ghomi, M. R., Hoseini, S. E., Benjakul, S. & Heshmatipour, Z. )2011(. Effect of Listeria monocytogenes inoculation, sodium acetate and nisin on microbiological and chemical quality of grass carp Ctenopharyngodon idella during refrigeration storage. African Journal of Biotechnology, 10(42), 8484-8490. [In Persian].

Natseba, A., Lwalinda, I., Kakura, E., Muyanja, C. K. & Muyonga, J. H. )2005(. Effect of pre-freezing icing duration on quality changes in frozen Nile perch (Lates niloticus). Food Research International, 38(4), 469-474.

No, H. K., Park, N. Y., Lee, S. H., & Meyers, S. P. (2002). Antibacterial activity of chitosans and chitosan oligomers with different molecular weights. International journal of food microbiology, 74(1), 65-72.

Safari, R. (2016). Combined effect of nisin and sodium acetate on increasing the shelf life of rainbow trout Onchorhynchus mykiss on an empty stomach. Iranian Journal of Fisheries, 24, 4 [In Persian].

Sahoo, J. & Anjaneyulu, A. (1997). Quality improvement of ground buffalo meat by preblending with sodium ascorbate. Meat Science, 46(3), 237-247.

Sallam, K. I. (2007). Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food control, 18(5), 566-575.

Shirazinejad, A. R., Noryati, I., Rosma, A. & Darah, I. (2010). Inhibitory effect of lactic acid and nisin on bacterial spoilage of chilled shrimp. World Academy of Science, Engineering and Technology, 41, pp.163-167.

Stella, S., Tirloni, E., Ripamonti, B., Lamanuzzi, F. & Cattaneo, P. (2014). Quality and hygiene of beef burgers in relation to the addition of sodium ascorbate, sodium citrate and sodium acetate. International Journal of Food Science & Technology, 49(4), 1012-1019.

Thorat, I. D., Jagtap, D. D., Mohapatra, D., Joshi, D., Sutar, R. & Kapdi, S. (2013). Antioxidants, their properties, uses in food products and their legal legal implications. International Journal of Food Studies, 2(1).

Tajkarimi, M. & Ibrahim, S. A. (2011). Antimicrobial activity of ascorbic acid alone or in combination with lactic acid on Escherichia coli O157: H7 in laboratory medium and carrot juice. Food Control, 22(6), 801-804. [In Persian].

Velasco, V. & Williams, P. (2011). Improving meat quality through natural antioxidants. Chilean journal of agricultural research, 71(2), 313.

Zare, M. A., Razavi Rohani, S. M., Raeisi, M., Javadi Hosseini, S. H. & Hashemi, M).2014(. Antibacterial effects of monolaurin, sorbic acid and potassium sorbate on Staphylococcus aureus and Escherichia coli. Journal of food quality and hazards control, 1(2), 52-55. [In Persian].