Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability
- Author
- Frank Devlieghere (UGent) , Lieve Vermeiren, Erwin Bontenbal, Pieter-Paul Lamers and Johan Debevere
- Organization
- Abstract
- In the framework of the trend towards lowering the salt content in meat products, an experiment was set up to determine combined effect of reducing the salt content with 20% or 40% and adding 2% or 3% Purasal((R)) Opti.Form PD 4 (a mixture of potassium lactate and sodium diacetate) on the shelf-life of a pre-packaged cooked meat product. By means of a challenge test with a mixture of two Lactobacillus sakei strains and a Leuconostoc mesenteroides strain, it was observed that use of lactate/diacetate mixture enabled a 40% reduction of the salt content in this cooked meat product, whereas the microbial shelf-life was significantly increased.
- Keywords
- Cooked meat products, diacetate, lactate, Purasal((R)) Opti, Form PD 4, salt reduction, shelf-life, sodium reduction, LACTIC-ACID BACTERIA, LISTERIA-MONOCYTOGENES, BLOOD-PRESSURE, GROWTH, SPOILAGE, BOLOGNA, SODIUM, PH
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-806536
- MLA
- Devlieghere, Frank, et al. “Reducing Salt Intake from Meat Products by Combined Use of Lactate and Diacetate Salts without Affecting Microbial Stability.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 44, no. 2, 2009, pp. 337–41, doi:10.1111/j.1365-2621.2008.01724.x.
- APA
- Devlieghere, F., Vermeiren, L., Bontenbal, E., Lamers, P.-P., & Debevere, J. (2009). Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 44(2), 337–341. https://doi.org/10.1111/j.1365-2621.2008.01724.x
- Chicago author-date
- Devlieghere, Frank, Lieve Vermeiren, Erwin Bontenbal, Pieter-Paul Lamers, and Johan Debevere. 2009. “Reducing Salt Intake from Meat Products by Combined Use of Lactate and Diacetate Salts without Affecting Microbial Stability.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 44 (2): 337–41. https://doi.org/10.1111/j.1365-2621.2008.01724.x.
- Chicago author-date (all authors)
- Devlieghere, Frank, Lieve Vermeiren, Erwin Bontenbal, Pieter-Paul Lamers, and Johan Debevere. 2009. “Reducing Salt Intake from Meat Products by Combined Use of Lactate and Diacetate Salts without Affecting Microbial Stability.” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 44 (2): 337–341. doi:10.1111/j.1365-2621.2008.01724.x.
- Vancouver
- 1.Devlieghere F, Vermeiren L, Bontenbal E, Lamers P-P, Debevere J. Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY. 2009;44(2):337–41.
- IEEE
- [1]F. Devlieghere, L. Vermeiren, E. Bontenbal, P.-P. Lamers, and J. Debevere, “Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability,” INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 44, no. 2, pp. 337–341, 2009.
@article{806536, abstract = {{In the framework of the trend towards lowering the salt content in meat products, an experiment was set up to determine combined effect of reducing the salt content with 20% or 40% and adding 2% or 3% Purasal((R)) Opti.Form PD 4 (a mixture of potassium lactate and sodium diacetate) on the shelf-life of a pre-packaged cooked meat product. By means of a challenge test with a mixture of two Lactobacillus sakei strains and a Leuconostoc mesenteroides strain, it was observed that use of lactate/diacetate mixture enabled a 40% reduction of the salt content in this cooked meat product, whereas the microbial shelf-life was significantly increased.}}, author = {{Devlieghere, Frank and Vermeiren, Lieve and Bontenbal, Erwin and Lamers, Pieter-Paul and Debevere, Johan}}, issn = {{0950-5423}}, journal = {{INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}}, keywords = {{Cooked meat products,diacetate,lactate,Purasal((R)) Opti,Form PD 4,salt reduction,shelf-life,sodium reduction,LACTIC-ACID BACTERIA,LISTERIA-MONOCYTOGENES,BLOOD-PRESSURE,GROWTH,SPOILAGE,BOLOGNA,SODIUM,PH}}, language = {{eng}}, number = {{2}}, pages = {{337--341}}, title = {{Reducing salt intake from meat products by combined use of lactate and diacetate salts without affecting microbial stability}}, url = {{http://doi.org/10.1111/j.1365-2621.2008.01724.x}}, volume = {{44}}, year = {{2009}}, }
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