Effects of low NaNO and NaCl concentrations ongrowth in emulsion-type sausage

Asian-Australasian Journal of Animal Sciences

Jeeyeon Lee¹  Jimyeong Ha¹  Eunji Gwak¹  Heeyoung Lee¹  Yohan Yoon¹  Sejeong Kim¹  Soomin Lee¹  Kyoung-Hee Choi²  Beom-Young Park³  Mi-Hwa Oh³ 

[1] Department of Food and Nutrition, Sookmyung Women’s University, Seoul 04310, Korea;Department of Oral Mcirobiology, College of Dentistry, Wonkwang University, Iksan 54538, Korea;National Institute of Animal Science, RDA, Wanju 55365, Korea;

关键词: NaNO;    NaCl;    Growth Pattern;    Emulsion-type Sausage;   

DOI  :  10.5713/ajas.16.0391

来源: DOAJ

【 摘 要 】

Objective The objective of this study was to evaluate the effect of combinations of NaNO2 and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. Methods Emulsion-type sausages formulated with different combinations of NaNO2 (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at 4°C, 10°C, and 15°C, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. Results Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-NaNO2 on L. monocytogenes growth was not observed at 4°C and 10°C, but it was observed at 15°C, regardless of atmospheric conditions. Conclusion These results indicate that low concentrations of NaNO2 and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.

【 授权许可】

Unknown