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Effects of sodium lactate and other additives in a cooked ham product on sensory quality and development of a strain of Lactobacillus curvatus and Listeria monocytogenes

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Author: Stekelenburg, F.K. · Knat-Muermans, M.L.T.
Institution: Centraal Instituut voor Voedingsonderzoek TNO
Source:International Journal of Food Microbiology, 3, 66, 197-203
Identifier: 57055
doi: 10.1016/S0168-1605(00)00521-3
Keywords: Nutrition · Animals · Colony Count, Microbial · Food Handling · Food Microbiology · Food Preservation · Lactobacillus · Listeria monocytogenes · Meat Products · Sodium Lactate · Taste · Vacuum · Lactobacillus curvatus · Listeria monocytogenes


Cooked cured ham products were produced according to a standard recipe for cooked ham with various levels of sodium lactate, sodium diacetate or buffered sodium citrate. They were compared with a reference ham product with respect to sensory quality and growth of Lactobacillus curvatus and Listeria monocytogenes. For this, a part of the products was sensory analysed directly after preparation. Another part of the cooked ham products was minced and homogeneously inoculated with L. curvatus (104/g) and L. monocytogenes (102/g) and filled in 60-g plastic pouches. After vacuum packaging, the pouches were stored at 4°C for up to 40 days. Between the different ham compositions, only minor differences were found for appearance, internal colour, structure and firmness. The addition of 0.2% Na-diacetate had a negative effect on the odour and taste of the ham product. The addition of 2.5% to 3.3% Na-lactate inhibited the growth of L. curvatus compared to the reference, while 0.1% and 0.2% Na-diacetate did not. L. monocytogenes was best inhibited by the addition of Na-lactate but also by the addition of 0.2% Na-diacetate. On the other hand, the growth of L. monocytogenes was stimulated by the addition of 1% buffered Na-citrate. © 2001 Elsevier Science B.V. Chemicals/CAS: Sodium Lactate, 72-17-3