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  • 1
    Electronic Resource
    Electronic Resource
    Inhibition of potential food poisoning microorganisms by sorbic acid in cooked, uncured, vacuum packaged turkey products (1980)
    Oxford, UK : Blackwell Publishing Ltd
    International journal of food science & technology 15 (1980), S. 0 
    Details
    ISSN: 1365-2621
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vacuum packaged, oven-roasted turkey breasts and sliced turkey breast luncheon meat were prepared with and without potassium sorbate or sorbic acid. Control and treated products were inoculated with one of the following organisms: Salmonella, Staphylococcus aureus, or enteropathogenic Escherichia coli. The samples were vacuum packed and stored at 15°C for 10 days. The addition of 0.25% sorbate to the breasts and 0.12% sorbic acid in the slices provided excellent protection against the growth of Salmonella, E. coli, and S. aureus in uncured, cooked, vacuum packaged turkey.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb00973.x
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  • 2
    Electronic Resource
    Electronic Resource
    Effect of Belly Composition on Sorbate-Cured Bacon (1982)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A comparison was made between fat-type and lean-type bellies cured with either 40 ppm sodium nitrite/0.26% potassium sorbate or 120 ppm sodium nitrite. Residual nitrite levels were higher in fat bacon regardless of cure. Sorbate-cured bacon resulted in signiticantly higher TBA numbers than did regular-cure bacon. Nitrosopigment to total pigment ratio did not vary with cure, but did remain significantly higher in fat bacon and roughly paralleled residual nitrite levels. Analysis for nitrosamines indicated greater concentrations in fat bellies compared to lean. Nitrosamines were suppressed though not eliminated, by the sorbate cure in both fat and lean bellies.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1982.tb11063.x
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  • 3
    Electronic Resource
    Electronic Resource
    EFFECT OF SORBATES ON MICROBIOLOGICAL GROWTH IN COOKED TURKEY PRODUCTS (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Vacuum-packaged oven-roasted whole turkey breasts and sliced turkey breast luncheon meat are processed with and without potassium sorbate or sorbic acid. Through 12 days of accelerated storage at 10°C, the use of 0.26% sorbate reduced the psychrotrophic plate count in both products. In the main study conducted under commercial storage conditions of 4°C, the addition of 0.12% sorbic acid to the sliced product extended the time to reach 107 cells/g from 15 days in the controls to 42 days in the treated product. In oven roasted whole breasts, psychrotrophic counts in the controls were above 108 cells/cm2 after 14 days at 4°C while the sorbate pumped and dipped breasts were below that level through the 56-day storage period at 4°C. Organoleptic evaluations indicated no significant differences between control and sorbate-treated products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04120.x
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  • 4
    Electronic Resource
    Electronic Resource
    INFLUENCE OF PARA-HYDROXYBENZOIC ACID ESTERS ON THE GROWTH AND TOXIN PRODUCTION OF Clostridium botulinum 10755A (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of the methyl and propyl esters of para-hydroxybenzoic acid (parabens) on growth and toxin formation by C. botulinum 10755A spores was studied. Pre-reduced anerobically sterilized media and strict anerobic techniques were employed. The addition of 200 ppm of propylparaben to a thiotone-yeast extract-glucose (TYG) growth medium inhibited germination and toxin production of C. botulinum 10755A for up to 120 hr at 37°C. Growth and toxin production were delayed when 100 ppm propylparaben was added to TYG. When 1200 ppm of methylparaben was added to TYG, germination and toxin production were inhibited, while 1000 ppm delayed growth and toxin production, and 400 ppm slightly delayed growth and toxin production.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb02419.x
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  • 5
    Electronic Resource
    Electronic Resource
    interaction of salt, potassium sorbate and temperature ON THE OUTGROWTH OF Clostridium sporogenes PA 3679 SPORES IN A PRE-REDUCED MEDIUM (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of potassium sorbate alone and in combination with sodium chloride on the growth of Clostridium sporogenes PA 3619 spores was studied. Two experiments were conducted in pre-reduced trypticase soy broth (pH 6.0), one at 37°C, another at 24°C. Outgrowth of the spores was monitored in a Spectronic 20 at 600 nm. At 37°C the addition of 3 or 5% NaCl potentiated the anticlostridial effectiveness of 0.1, 0.2, and 0.3% sorbate. The addition of 1, 3, or 5% NaCl enhanced the functionality of 0.1, 0.2, and 0.3% sorbate against the outgrowth of PA 3679 spores at 24°C.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb04148.x
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  • 6
    Electronic Resource
    Electronic Resource
    EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON NITROSAMINE FORMATION IN COMMERCIALLY PREPARED BACON (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pork bellies (270) were processed under regular commercial conditions using various concentrations (five treatments) of sodium nitrite and potassium sorbate. The bacon produced was stored at 3°C, then fried and tested for nitrosamines by GC-TEA (Thermal Energy Analyzer) at 0 and 21 days after slicing. Nitrite and sorbate concentrations were determined weekly during a 49-day period of 3°C storage. Bacon processed without sodium nitrite, regardless of sorbate concentration, contained low (〈4.4 ppb) levels of N-nitroso-pyrrolidine (NPYR) after being fried at 171°C for 3 min on each side. Bacon processed with 40 ppm nitrite and 0.26% potassium sorbate contained an average of 8.7 ppb NPYR at zero time (after slicing) and 5.4 ppb after 21 days of 3°C storage under vacuum packaged conditions. Bacon with 80 ppm nitrite and 0.26% potassium sorbate had average NPYR levels of 14.3 ppb at zero time and 11.4 ppb after 21 days of refrigerated storage. Bacon made with 120 ppm nitrite contained an average of 28.1 ppb NYPR at zero time and 16.2 ppb after 21 days at 3°C. After frying the bacon, 61-71% of the potassium sorbate remained in the product. Methods for nitrosamine analysis (CC-TEA) and sorbate determination are described.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06538.x
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  • 7
    Electronic Resource
    Electronic Resource
    EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON Clostridium botulinum TOXIN PRODUCTION IN COMMERCIALLY PREPARED BACON (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The study consisted of five treatments including formulations with or without sodium nitrite (120 ppm) or potassium sorbate (0.26%) or both nitrite (40, 80 ppm) and sorbate (0.26%). Packages (300 per treatment) of commercially prepared bacon were inoculated with Clostridium botulinum spores from 10 strains (5 type A and 5 type B) and temperature abused at 27°C. Uninoculated packages (100 per treatment) were also abused. The packages were visually checked for gas production during a 60-day incubation period and tested for botulinal toxin. Spore and vegetative cell counts, aerobic total plate counts, product pH, residual nitrite depletion, and sorbate levels were also monitored. Toxic samples frequently occurred without gas, and many samples showing gas were nontoxic. Added sorbate or added nitrite extended the time to detection of first gas-containing and first toxic samples. A combination of sorbate (0.26%) with reduced nitrite levels (40, 80 ppm) extended this time further. Nitrite or sorbate used singly in the formulation also decreased the rate of toxin production. None of the uninoculated packages was toxic, while the total number of toxic inoculated packages decreased with nitrite or sorbate in the formulations. Ninety percent of the samples from the control treatment became toxic during the 60-day incubation period; 58.8% from the treatment with 0.26% sorbate; 22.0% from the treatment with 40 ppm nitrite and 0.26% sorbate; none from the treatment with 80 ppm nitrite and 0.26% sorbate; and 0.4% from the treatment with 120 ppm nitrite. Low nitrite-sorbate combinations were thus effective in delaying botulinal toxin production in temperature abused bacon.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06539.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECTS OF VARIOUS CONCENTRATIONS OF SODIUM NITRITE AND POTASSIUM SORBATE ON COLOR AND SENSORY QUALITIES OF COMMERCIALLY PREPARED BACON (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Pork bellies (270) were processed under regular commercial conditions utilizing various concentrations (five treatments) of sodium nitrite and potassium sorbate. Sliced bacon was stored at 4°C under vacuum and nonvacuum packaged conditions and evaluated by consumers for uncooked color at 7, 14, 21, 35, and 49 days after slicing. Fried bacon slices were evaluated for flavor, texture, appearance, and overall desirability by a taste panel on a nine-point hedonic scale during 63 days storage at 4°C under vacuum-packaged conditions. Bacon samples formulated with sodium nitrite (40, 80, and 120 ppm) were similar in fresh color desirability during storage and were significantly more desirable than bacon formulated without sodium nitrite. Bacon formulated with 0.26% potassium sorbate in combination with 40 or 80 ppm sodium nitrite was not significantly different (p 〈 0.05) from bacon formulated with 120 ppm of sodium nitrite and no potassium sorbate for color and sensory qualities.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb06540.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF SORBIC ACID AND SODIUM NITRITE ON Clostridium botulinum OUTGROWTH AND TOXIN PRODUCTION IN CANNED COMMINUTED PORK (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Experiments to determine the effect of sorbic acid alone and in combination with low nitrite and phosphate on botulinal toxin production in inoculated perishable, canned, comminuted, cured pork were conducted. Forty-eight test lots of product were inoculated with approximately 100 spores per gram of five strains each of type A and B Clostridium botulinum. Twenty-five cans of each test lot were incubated at 27° C for up to 110 days. The time of swelling was recorded for each can and the first 10 swells per test lot were tested for toxin. Multiple regression analysis of the time to first swell showed nitrite concentration had a significant linear effect on delaying outgrowth and toxin production of C. botulinum. Sorbic acid concentration was also significantly related to inhibition but through the fourth power of sorbic acid concentration. The use of either sodium acid pyrophosphate or sodium hexametaphosphate was synergistic with sorbic acid as indicated by their statistically significant positive interactions. Several test lots containing 0.2% sorbic acid and either phosphate had no toxic swells after 110 days of incubation with or without 50 ppm NaNO2. These data indicate that sorbic acid may be a potential alternative preservative to high levels of nitrite in canned, comminuted pork products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07413.x
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  • 10
    Electronic Resource
    Electronic Resource
    EFFECT OF POTASSIUM SORBATE ON THE GROWTH OF PSEUDOMONAS FLUORESCENS (1978)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 43 (1978), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two strains of Pseudomonas fluorescens were grown in trypticase soy broth (TSB; pH 5.5 and 6.0) at 24°C with and without potassium sorbate. Potassium sorbate was more effective in inhibiting the growth of both strains in the pH 5.5 TSB than in the pH 6.0 TSB. The addition of 0.05% sorbate inhibited the growth of both strains in the pH 5.5 medium, and 0.20% sorbate delayed the growth of both strains in the pH 6.0 TSB.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1978.tb07441.x
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