期刊
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
卷 215, 期 -, 页码 86-94出版社
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2015.08.017
关键词
Fat addition; Minced meat; Sodium lactate; Lauric arginate; Methylparaben
资金
- German Ministry of Economics and Energy (via AiF)
- FEI (Forschungskreis der Ernahrungsindustrie e.V., Bonn) [AiF 16969N]
A minced meat model system containing three different fat levels (0, 15, and 50 wt.%) was used to evaluate the antimicrobial efficacy of three antimicrobials with different aqueous solubilities (sodium lactate > lauric arginate (N alpha-lauroyl-L-arginine ethyl ester, LAE) > methylparaben). Various concentrations of sodium lactate (20, 40, and 60 mg/g), lauric arginate (0.5, 1, 1.5, 2.0, and 2.5 mg/g) and methylparaben (0.1, 03, 1.0, and 2.0 mg/g) were used to evaluate the antimicrobial activity against natural meat microbiota (total aerobic mesophilic colony counts, coliform bacteria, and lactic acid bacteria). The results indicate that the three antimicrobials tested are influenced at different strengths by the changes of the fat addition of the minced meat. The antimicrobial efficacy of LAE and methylparaben is increased by a higher fat content in the meat batter, whereas for lactate no clear lactate proportionality relationship can be seen. This structure sensitivity is most strongly pronounced with lauric arginate, which we attributed to the amphiphilic character of the molecule. (C) 2015 Elsevier B.V. All rights reserved.
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