Effect of Sodium Triphosphate , Sodium Lactate and Nisin On Microbial Count and Sensory Characterstics of Cold Ground Beef
journal of kerbala university,
2018, Volume 14, Issue 1, Pages 276-285
AbstractThe study was conducted to reveal the possibility of improving sensory characteristics and microbial content of ground beef which was stored by chilling, by addition nisin1000IU, Sodium triphosphate 2%,sodium lactate 3%, all treatments were stored separately for 0, 3, 6, 9 and 12 days at 4 ° C and tested sensory and microbiologicaly .appearance Results of the sensory evaluation indicated an increase of values of general shape as well as color and general palatability of meat , while results of taste evaluation indicated an improvement of tenderness, flavor and meat Juiciness in comparasion with the elongation of storage period caused adecrease of tenderness ,flavor with an increase in meat juice , Microbial tests showed a reduction of bacterial numbers either as total count or psychrotrophic or coliform as well as reduction of fungi and yeast as compared with the control, elongation of storage period by chilling caused an increase of those values.
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