EVALUATION OF THE EFFECT OF NISIN, POTASSIUM SORBATE AND SODIUM LACTATE ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL PROPERTIES OF CHILLED GROUND BEEF MEAT

EVALUATION OF THE EFFECT OF NISIN, POTASSIUM SORBATE AND SODIUM LACTATE ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL PROPERTIES OF CHILLED GROUND BEEF MEAT

Authors

  • Narjis Safaa Abdulhameed Mula
  • Amera Mohammed Saleh AL-Rubeii

Keywords:

Nisin, potassium sorbate, sodium lactate, BHA, bacteriocin, beef, psychrophilic

Abstract

This study was conducted to analyze the effects of nisin, potassium sorbate and sodium lactate and their interactions in fat oxidation and some quality and microbial characteristics of chilled ground beef meat stored at 4˚C for 0, 4, 8 and 12 d. All nisin, potassium sorbate and sodium lactate treatments significantly increased pH. Total volatile nitrogen (TVN), peroxide value (PV) and free fatty acids (FFA) were decreased (P<0.05) in nisin, potassium sorbate and sodium lactate treatments when compared with the control sample at all refrigerated storage time. Nisin, potassium sorbate and sodium lactate treatments reduced (P<0.01) the psychrophilic bacteria count during refrigerated storage times.

Author Biographies

  • Narjis Safaa Abdulhameed Mula

    1Researcher, Department of Animal Production, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq. [email protected]

  • Amera Mohammed Saleh AL-Rubeii

    2 Professor PhD., Department of Animal Production, College of Agricultural Engineering Sciences, University of Baghdad, Baghdad, Iraq. [email protected]

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Published

2023-06-30

Issue

Vol. 15 No. 1 (2023): Iraqi Journal of Market Research and Consumer Protection

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

EVALUATION OF THE EFFECT OF NISIN, POTASSIUM SORBATE AND SODIUM LACTATE ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL PROPERTIES OF CHILLED GROUND BEEF MEAT: EVALUATION OF THE EFFECT OF NISIN, POTASSIUM SORBATE AND SODIUM LACTATE ON FAT OXIDATION AND SOME QUALITATIVE AND MICROBIAL PROPERTIES OF CHILLED GROUND BEEF MEAT. (2023). Iraqi Journal of Market Research and Consumer Protection, 15(1), 222-231. https://jmracpc.uobaghdad.edu.iq/index.php/IJMRCP/article/view/343