Volume 59, January 2016, Pages 139–147
Antimicrobial efficacy of a spice ferment in emulsion type sausages and restructured ham
Highlights
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- Fermented spice formulations appear to be highly effective.
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- The antimicrobial efficacy is influenced by the type of meat product.
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- The antimicrobial efficacy is higher against Listeria innocua as against Lactobacillus curvatus.
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- No changes in sensory properties of the investigated meat products.
Abstract
The
antimicrobial efficacy of a fermented spice preparation was assessed in
emulsion type sausages and restructured hams and compared to that of
two commercially-used antimicrobials; sodium lactate and lauric
arginate. Restructured hams and emulsion type sausages were formulated
with either sodium lactate (15 × 103 μg/g), lauric arginate (Nα-lauroyl-l-arginine ethyl ester; LAE; 0.2 × 103 μg/g) or a fermented spice preparation (20 × 103 μg/g), and effect on microbial growth and sensory properties determined. The spice ferment retarded the growth of Listeria innocua
on the surface of emulsion type sausages by about 16 days, while sodium
lactate and lauric arginate retarded the growth for 6 and less than 1
days, respectively. On restructured hams, antimicrobial efficacy was
lower with growth retardations being 10, 4 and 1 days for the spice
ferment, sodium lactate and lauric arginate, respectively. Little
activity of all three antimicrobials was found against contamination
with Lactobacillus curvatus. No significant deviation in the
sensory properties occurred upon addition of antimicrobials to either
sausages or hams. Considering that growth of Listeria is one of
the key problems in ready to eat meat products, the results are quite
promising. Moreover, results suggest that consumers' demands for
products without chemical additives may be addressed by exchanging
lactate or acetate with fermented spices.
Keywords
- Ham;
- Sausage;
- Spice ferment;
- Sodium lactate;
- Lauric arginate
- Corresponding author. Tel.:
+49 711 459 24415; fax: +49 711 459 24446.
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