ascorbic-acid has been researched along with beta-glucono-1-5-lactone* in 2 studies
2 other study(ies) available for ascorbic-acid and beta-glucono-1-5-lactone
| Article | Year |
|---|---|
Interaction of ionising radiation and acidulants on the growth of the microflora of a vacuum-packaged chilled meat product.
Microbiological effects of gamma irradiation dose of 2 kGy, with and without reduction of pH to 5.3-5.2, have been investigated with a vacuum-packaged, minced meat product prepared from pork and beef with spices and cereal fillings. Either glucono-delta-lactone or ascorbic acid were used as acidulants. Experimental batches were stored at 0-2 degrees C for 4 weeks. Effect of temperature abuse condition was also studied by transferring packages for one week to 10 degrees C after 2-week holding at 0-2 degrees C. The irradiation caused two decimal reduction of the aerobic viable cell count determined after incubation at room temperature and four decimal reduction in the Enterobacteriaceae count. Lactic acid bacteria appeared to be more radiation resistant and became the dominant component of the microflora during storage. Combination of pH-reduction and irradiation prevented growth of Enterobacteriaceae even at 10 degrees C incubation. Topics: Animals; Ascorbic Acid; Bacteria; Cattle; Cold Temperature; Dose-Response Relationship, Drug; Enterobacteriaceae; Food Irradiation; Food Microbiology; Food Preservation; Gamma Rays; Gluconates; Hydrogen-Ion Concentration; Lactones; Meat Products; Swine; Time Factors | 1993 |
The inhibition of the growth of Bacillus cereus in liver sausage.
The growth of Bacillus cereus is a problem in liver sausage especially when the sausages are stored at high temperatures. Even concentrations of greater than 10(6)/g have been detected. In this study we found that when combining glucono-delta-lactone, sodium erythorbate and citric acid with sodium nitrite and salt the growth of B. cereus could be delayed or totally inhibited. Topics: Animals; Ascorbic Acid; Bacillus cereus; Citrates; Citric Acid; Food Microbiology; Food Preservation; Gluconates; Lactones; Liver; Meat; Meat Products; Sodium Nitrite; Swine; Temperature | 1988 |