Potassium sorbate inhibition of microorganisms growing on refrigerated packaged beef.

ZAMORA MC; ZARITZKY NOEMI.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 1987 vol. 52 p. 257 - 262

0022-1147

The influence of potassium sorbate concentration (27-1325 ppm of sorbic acid) on the growth of natural flora in raw beef samples wrapped in plastic films of different oxygen permeability was studied at 0º and 4°C. Changes in aerobic plate counts, Pseudomonas spp., Brochothrixthermosphacta, Lactobacilluss pp., Enterobacteriaceae and yeasts were monitored. Sorbate treatment effect on percentage increment of lag phase and reduction of growth rate during exponential phase for the different microorganisms were analyzed and antimicrobial action was evaluated by the Inhibition Index. A significant increase in the time to reach aerobic counts of 106 CFU/cm2 was observed at low storage temperatures and pH values in vacuum packaged treated samples.