Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs


Citation

Yılmaz Eker, F. and Akkaya, E. and Muratoglu, K. and Hampikyan, H. and Cetin, O. and Colak, H and Bingol, E. B. (2024) Effects of organic acid treatments combined with modified atmosphere packaging on survival of pathogens and quality parameters of meatballs. International Food Research Journal (Malaysia), 31. pp. 128-148. ISSN 2231 7546

Abstract

The present work was conducted to determine the effects of organic acids (1 and 2% of sodium lactate, 0.5% potassium sorbate, 0.5% sodium citrate, and 1% sodium acetate) combined with ambient air and modified atmosphere packaging (HiOx: 80:20:0/O₂:CO₂:N₂; CO: 0.4:30:69.60/CO:CO₂:N₂) on the quality parameters and shelflife of meatballs, and to evaluate the survival of Salmonella Typhimurium and Listeria monocytogenes in inoculated meatballs stored at 4°C for 15 d. Results indicated that the organic acid combinations delayed the microbial growth, and improved the shelf-life of meatballs. Lipid oxidation was retarded with organic acid treatments, and the meatballs in CO-MAP did not exceed the spoilage level during the storage period. A difference of 1 - 2 log and 2 - 3 log units of S. Typhimurium and L. monocytogenes counts were recorded between the untreated and organic acids treated meatballs, respectively, with effectiveness in HiOx and CO-MAP. Enhancement in colour and textural properties was detected in the meatballs treated with combined organic acids and 2% sodium lactate. Moreover, the overall acceptability of 2% sodium lactate treated meatballs was rated more palatable by the panellists at the end of the storage. In conclusion, organic acid treatments combined with modified atmosphere packaging can maintain the storage properties of meatballs without influencing the sensory characteristics during refrigerated storage.


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Abstract

The present work was conducted to determine the effects of organic acids (1 and 2% of sodium lactate, 0.5% potassium sorbate, 0.5% sodium citrate, and 1% sodium acetate) combined with ambient air and modified atmosphere packaging (HiOx: 80:20:0/O₂:CO₂:N₂; CO: 0.4:30:69.60/CO:CO₂:N₂) on the quality parameters and shelflife of meatballs, and to evaluate the survival of Salmonella Typhimurium and Listeria monocytogenes in inoculated meatballs stored at 4°C for 15 d. Results indicated that the organic acid combinations delayed the microbial growth, and improved the shelf-life of meatballs. Lipid oxidation was retarded with organic acid treatments, and the meatballs in CO-MAP did not exceed the spoilage level during the storage period. A difference of 1 - 2 log and 2 - 3 log units of S. Typhimurium and L. monocytogenes counts were recorded between the untreated and organic acids treated meatballs, respectively, with effectiveness in HiOx and CO-MAP. Enhancement in colour and textural properties was detected in the meatballs treated with combined organic acids and 2% sodium lactate. Moreover, the overall acceptability of 2% sodium lactate treated meatballs was rated more palatable by the panellists at the end of the storage. In conclusion, organic acid treatments combined with modified atmosphere packaging can maintain the storage properties of meatballs without influencing the sensory characteristics during refrigerated storage.

Additional Metadata

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Item Type: Article
AGROVOC Term: meat products
AGROVOC Term: food preservation
AGROVOC Term: modified atmosphere packaging
AGROVOC Term: food packaging
AGROVOC Term: microbiological analysis
AGROVOC Term: organoleptic analysis
AGROVOC Term: organic acids
AGROVOC Term: keeping quality
AGROVOC Term: Food quality
Geographical Term: Turkey
Uncontrolled Keywords: organic acids, pathogens, shelf-life, meatball, modified atmosphere packaging
Depositing User: Nor Hasnita Abdul Samat
Date Deposited: 29 Apr 2025 01:27
Last Modified: 29 Apr 2025 01:27
URI: http://webagris.upm.edu.my/id/eprint/1819

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