sodium-nitrite and triphosphoric-acid

An experiment was conducted to test sequential injection of sodium tripolyphosphate (STP; 0.5% meat weight basis, mwb) followed by injection with or without addition of calcium chloride (CaCl(2), 500 ppm mwb), and to test the effect of post-injection delay prior to cooking. A second experiment evaluated the impact of injection order and delay time between independent addition of CaCl(2) (500 ppm mwb) and STP (0.5% mwb). Turkey was formulated without an added pink generating ligand (NONE), with nicotinamide (NIC; 0.1% mwb), or with sodium nitrite (NIT; 10 ppm mwb). A white colloid was observed in the extracellular space of treatments containing both STP and CaCl(2.) Addition of CaCl(2) decreased nitrosylhemochrome but did not reduce levels of nicotinamide hemochrome or CIE a(*) values. Injection order or delay between injections did not contribute to controlling the pink defect in cooked, intact turkey breast.

Topics: Animals; Calcium Chloride; Color; Cooking; Food Handling; Food Preservatives; Meat; Niacinamide; Polyphosphates; Sodium Nitrite; Time Factors; Turkeys

Activity of the bacteriocin EJ97 produced by Enterococcus faecalis EJ97 against strains of 'Bacillus macroides/B. maroccanus' isolated from spoiled zucchini purée was investigated.. The influence of several factors like bacteriocin concentration, incubation temperature, pH, growth medium and chemical perservatives on bacteriocin activity was investigated. Enterocin EJ97 [2 arbitrary units (AU) per millilitre] had a marked bactericidal effect on strain INRA P53-2 after 4 h of incubation at 37 degrees C, 24 h at 15 degrees C or 48 h at 4 degrees C. Activity was markedly reduced at pH values of 5.0 and 9.0, but was potentiated by sodium nitrite, sodium benzoate, sodium lactate and sodium tripolyphosphate. Inhibition of strain INRA P53-2 in a commercial vegetable purée required a 10-fold higher bacteriocin concentration. Strain EJ97 was able to grow and produce bacteriocin on vegetable purée, but no inhibition of strain INRA P53-2 was detected.. The concentration-dependent bactericidal activity of enterocin EJ97 against strain INRA P53-2 was higher at 37 degrees C and neutral pH, and was potentiated by chemical preservatives. Although enterocin EJ97 was less active in vegetable purée, the concentrations providing bactericidal activity in this food matrix are practical for commercial use.. Enterocin EJ97 may have a potential for use in the prevention of food spoilage caused by 'B. macroides/B. maroccanus'.

Topics: Anti-Bacterial Agents; Bacillus; Bacteriocins; Colony Count, Microbial; Culture Media; Enterococcus faecalis; Food Microbiology; Food Preservation; Hydrogen-Ion Concentration; Polyphosphates; Preservation, Biological; Preservatives, Pharmaceutical; Sodium Benzoate; Sodium Lactate; Sodium Nitrite; Temperature; Vegetables

The objective of the study was to establish a pink threshold and simulate the pink defect in cooked chicken breast meat with treatment combinations that would induce significant changes in the color of raw and cooked meat. The subjective pink threshold used in judging pink discoloration was established at a* = 3.8. Samples of three color groups (normal, lighter than normal, and darker than normal) of boneless, skinless chicken breast muscles were selected based on instrumental color values. The in situ changes were induced using sodium chloride, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite at two levels: present and not present. Fillets in all treatments were subjected to individual injections, followed by tumbling, cooking, and chilling. Samples were analyzed for color [lightness (L*), red/green axis (a*), yellow/blue axis (b*)] and reflectance spectra. Simulation of the pink defect was achieved in eight of the 16 treatment combinations when sodium nitrite was present and in an additional two treatment combinations when it was absent. Pinking in cooked samples was affected (P < 0.05) by L* of raw meat color. Results confirmed that it was possible to simulate the undesired pinking in cooked chicken white meat when in situ conditions were induced by sodium chloride, sodium tripolyphosphate, and sodium nitrite. The continuation of the simulation study can aid in developing alternative processing methods to eliminate potential pink defects.

Topics: Animals; Chickens; Color; Cooking; Food Preservatives; Meat; Polyphosphates; Sodium Chloride; Sodium Nitrite