Effect of citric, acetic and propionic acids’ spray on some microbial, chemical and organoleptic parameters of packaged beef

Subject Areas : Food Science and Technology

SH Hanifian ¹ (Department of Food Science & Technology, Faculty of Agriculture Science, Tabriz Branch, Islamic Azad University, Tabriz, Iran.)
مجید Jalil Nia ² (. Graduated of Veterinary Medicine, Faculty, Tabriz Branch, Islamic Azad University, Tabriz, Iran)

Received: 2010-11-23 Accepted : 2011-02-01 Published : 2011-05-22

Keywords: citric acid, beef, acetic acid, Propionic acid, Packaging,

Abstract :

Effect of citric, acetic and propionic acids' spray, on some microbial, chemical and organoleptic properties of packaged fresh chilled beef was studied. Chuck portion of bull's meat was treated with 1% sterile solutions of each of citric, acetic and propionic acids prior to packaging. Meat samples were kept at 4°C and with 2-day intervals were examined periodically for microbial (aerobic mesophillic count, coliform count, psychrotrphic count and anaerobic count), chemical (pH and TVN) and organoleptic (drip, color and odor) properties. The experiment was performed with 20 repetitions. Results showed that the difference between untreated and citric-acid-treated samples was insignificant (P>0.05) from microbial and chemical viewpoints; meanwhile this difference was highly significant between untreated and acetic and also propionic-acid-treated samples (P<0.01). But the difference between acetic-acid-treated and propionic-acid-treated samples were insignificant (P>0.01). With respect to microbial and chemical properties of meat samples, it is possible to keep untreated samples for 4-days period, meanwhile this period for citric-acid-treated was 5 and for lactic-acid and propionic-acetic-treated samples were 7 days. Results also showed that the organoleptic properties of untreated and treated samples were insignificant (P>0.01). Therefore, it is possible to use 1% concentration of such organic acids in order to increase the storage time of beef without causing undesirable effects on organoleptic properties.    

References:

 

Ÿ Aalami, M. and Khamesian, A. (2002). The microbiology of meat and poultry. Jahad Research and Education publication, pp. 330-331 and 368-384. [In Farsi]

Ÿ Anonymous, AOAC. (1995). Official Methods of Analysis AOAC International. 16^th edition, Vol: 2, chap. 39, pp. 5-6.

Ÿ Berry, E. D. and Cutter, C. N. (2000). Effect of acid adaptation of Escherichia coli O157:H7 on efficacy of acetic acid spray washes to decontaminate. Applied and Environmental Microbiology, 66: 1493-1498.

Ÿ Castillo, A., Lucia, L. M., Goodson, K. J., Savell, J. W. and Acuff, G. R. (1998). Comparison of water wash, trimming and combined hot water and lactic acid treatments for reducing bacteria of fecal origin on beef carcasses. Journal of Food Protection, 61:823-828.

Ÿ Codjoe, K. S. (1998). The effect of lactic acid sprays on the keeping qualities of meat during storage. International Journal of Microbiology, 7:1-7.

Ÿ Davidson, P. M., Sofos, J. N. and Branen, A. L. (2005). Antimicrobials in food, 3^rd edition, CRC Press, pp. 94-99 and 107-110.

Ÿ Downes, F. P. and Ito, K. (2001). Compendium of methods for the microbial examination of foods, 4^th edition, American public health association, pp. 63-67, 69-76 and 159-164.

Ÿ Eero, J., Puolanne, A. and Poso, R. (2003). Lactic acid in muscle and its effects on meat quality, American Meat Science Association, pp. 55- 62.

Ÿ Eleftherios, H., Drosinos, M. M., Aikaterini, K., Dimitrios, K. and Ioannis, M. (2006). Inhibitory effect of organic acid salts on spoilage flora in culture medium and cured cooked meat products under commercial manufacturing conditions. Meat Science, 73: 75-81.

Ÿ Fatemi, H. (2001). Food chemistry. Sherkat Sahami Enteshar, pp. 420-423 and 429-431. [In Farsi]

Ÿ Hanifian, Sh. (2008). Control of chilled beef spoilage by combination of packaging and organic acid treatments. Journal of specialized veterinary medicine, Islamic Azad university of Tabriz, 1: 177-185. [In Farsi]     

Ÿ Institute of standard and industrial research of Iran (1984). Acceptable microbial load in meat. No. 2394. [In Farsi]  

Ÿ Institute of standard and industrial research of Iran (1990). Total bacterial count. No. 356. [In Farsi]  

Ÿ Jay, J. M. (2005). Modern food microbiology. 7^th edition, Springer, pp. 39-45.

Ÿ Lamea, H. (2000). Food additive user’s handbook. Islamic AzadUniversity Scientific PublicationCenter, pp. 283-292.

Ÿ Lawrie, R. A. and Ledward, D. A. (2006). Lawrie’s meat science. 7^th edition, CRC Press, pp: 277-278.

Ÿ Lee, S. Y. and Kang, D. H. (2009). Combined effects of heat, acids, and salt for inactivating Escherichia coli O157:H7 in laboratory media. Food Control, 20:1006-1012.

Ÿ McLandsborough, L. A. (2005). Food microbiology laboratory. CRC Press, pp.7-17.

Ÿ Oliveira, C. E. V., Lucia, T., Stamford, M., Neto, N. J. G. and De Souza, E. L. (2010). Inhibition of Staphylococcus aureus in broth and meat broth using synergies of phenolics and organic acids. International Journal of Food Microbiology, 137: 312-316.

Ÿ Parvaneh, V. (1992). Quality control and the chemical analysis of foods. TehranUniversity publication, pp. 249-251. [In Farsi]

Ÿ Rafati, M., Azizi Jalilian, F., Abdulamir, A. S., Son, R., Sekawi, Z. and Fatimah, A. B. (2009). Effect of organic acids on Escherichia coli O157:H7 and Staphylococcus aureus contaminated meat, The Open Microbiology Journal, 3:121-127.

Ÿ Razavilar, V. (1999). Pathogenic microorganisms in foods and epidemiology of foodborne intoxications. TehranUniversity Publication, pp. 14-23. [In Farsi]

Ÿ Razavilar, V. (1998). Behavior of Listeria monocytogenes in soft fresh type cheese without lactic starter affected by serotype, temperature and storage time. J. Faculty of Veterinary, University of Tehran. Iran. 52: 49-76.   

Ÿ Rokni, N. (1998). Science and Technology of Meat. TehranUniversity Publication, pp. 138 and 244-245. [In Farsi]

Ÿ Rokni, N, (1999). Principles of food hygiene. TehranUniversity Publication, pp. 137-140. [In Farsi] 

Ÿ Rokni, N., Rezaie Mojaz, M. and Bokaie, S. (2001). A comparative study of normal and modified atmosphere packaging and their combination effects with lactic acid on the shelf life of fresh chilled mutton. Journal of the faculty of veterinary medicine, university of Tehran, 56:5-12. [In Farsi]

Ÿ Samelis, J., Sofos, J. N., Kendall, P. A. and Smith, G. C. (2002): Effect of acid adaptation on survival of  Escherichia coli O157:H7 in meat decontamination washing fluids and potential effects of organic acid interventions on the microbial ecology of the meat plant environment. J. Food Protection. 65:33-40.

Ÿ Schirmer, B. C. and Langsrud, S. (2010). A dissolving CO₂ headspace combined with organic acids prolongs the shelf-life of fresh pork. Meat Science, 85:280-284.

Ÿ Skrivanova, E., Molatova, Z., Motenova, M., Houf, K. and Marounek, M. (2011). Inhibition effect of organic acids on arcobactersin culture and their use for control of Archobacter butzleri on chicken skin. International Journal of Food Microbiology, 144:367-371.

Ÿ Stopforth, J. S., Sofos, J. N., Kendal, A. P. and Smith, G. C. (2003). Influence of organic acid concentration survival of Listeria monocytogenes and Escherichia coli O157:H7 in beef carcass wash water and on model equipment surface. Food Microbiology, 20:651-660.