sodium-nitrite and beta-glucono-1-5-lactone

sodium-nitrite has been researched along with beta-glucono-1-5-lactone* in 2 studies

Other Studies

2 other study(ies) available for sodium-nitrite and beta-glucono-1-5-lactone

Article	Year
Growth suppression of Listeria monocytogenes in a meat product. International journal of food microbiology, 1994, Volume: 24, Issue:1-2 Bologna-type sausages were manufactured using standard industry processes and four different formulations: (a) standard commercial formulation (control), (b) with 2% sodium lactate, (c) with 2% lactate and 0.25% glucono-delta-lactone (GDL), (d) with 2% lactate and 0.5% GDL. The sliced sausages were inoculated with a mixture of L. monocytogenes serotype 1 and 4 (approximately 100 cfu/g). The samples were vacuum-packaged and stored at 5 degrees C and 10 degrees C for 35 days. Rapid growth of L. monocytogenes was observed in control samples stored at 5 degrees C and in control samples and lactate treated samples (without GDL) stored at 10 degrees C. In sausages containing GDL (both levels) growth did not occur within 35 days at either 5 degrees C or 10 degrees C. Thus the presence of GDL at low level seemed sufficient to prevent growth of L. monocytogenes, although pH in the product was as high as 6.3. In samples with 2% lactate and without GDL, growth was suppressed for 28 days at 5 degrees C. Results indicate that it is possible to suppress growth of L. monocytogenes in chilled cooked meat products by using suitable amounts of sodium lactate combined with lowering of pH. However, when using GDL as a pH lowering agent, off-flavours may be registered by some individuals at high levels of GDL. Topics: Animals; Colony Count, Microbial; Food Preservation; Foodborne Diseases; Gluconates; Humans; Hydrogen-Ion Concentration; Lactates; Lactic Acid; Lactones; Listeria monocytogenes; Listeriosis; Meat Products; Sodium Chloride; Sodium Nitrite; Temperature; Time Factors	1994
The inhibition of the growth of Bacillus cereus in liver sausage. International journal of food microbiology, 1988, Dec-31, Volume: 7, Issue:4 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

Article

Year

Growth suppression of Listeria monocytogenes in a meat product.

International journal of food microbiology, 1994, Volume: 24, Issue:1-2

Bologna-type sausages were manufactured using standard industry processes and four different formulations: (a) standard commercial formulation (control), (b) with 2% sodium lactate, (c) with 2% lactate and 0.25% glucono-delta-lactone (GDL), (d) with 2% lactate and 0.5% GDL. The sliced sausages were inoculated with a mixture of L. monocytogenes serotype 1 and 4 (approximately 100 cfu/g). The samples were vacuum-packaged and stored at 5 degrees C and 10 degrees C for 35 days. Rapid growth of L. monocytogenes was observed in control samples stored at 5 degrees C and in control samples and lactate treated samples (without GDL) stored at 10 degrees C. In sausages containing GDL (both levels) growth did not occur within 35 days at either 5 degrees C or 10 degrees C. Thus the presence of GDL at low level seemed sufficient to prevent growth of L. monocytogenes, although pH in the product was as high as 6.3. In samples with 2% lactate and without GDL, growth was suppressed for 28 days at 5 degrees C. Results indicate that it is possible to suppress growth of L. monocytogenes in chilled cooked meat products by using suitable amounts of sodium lactate combined with lowering of pH. However, when using GDL as a pH lowering agent, off-flavours may be registered by some individuals at high levels of GDL.

Topics: Animals; Colony Count, Microbial; Food Preservation; Foodborne Diseases; Gluconates; Humans; Hydrogen-Ion Concentration; Lactates; Lactic Acid; Lactones; Listeria monocytogenes; Listeriosis; Meat Products; Sodium Chloride; Sodium Nitrite; Temperature; Time Factors

1994

The inhibition of the growth of Bacillus cereus in liver sausage.

International journal of food microbiology, 1988, Dec-31, Volume: 7, Issue:4

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