The effect of pH and nitrite concentration on the antimicrobial impact of celery juice compared with sodium nitrite on Listeria monocytogenes
نویسندگان
چکیده
Increasing consumer concerns of harmful preservatives have intensified consumers’demand for natural and organic alternatives. In response to this demand, uncured or no-nitrate-or-nitrite-added meat products which utilize celery juice concentrates as an alternativeto sodium nitrite, have emerged on the market to replace conventional nitrite sources. Theobjective of this study was to evaluate the effect of celery juice pH for the impact of nitriteon L. monocytogenes growth. In addition, equal concentrations of nitrite in celery juice and conventional nitrite were evaluated to determine the impact of nitrite concentration from these sources on L. monocytogenes growth. These objectives were assessed using both abroth and ham system. Celery juice (CJ) was less effective than the conventional nitrite in the broth study at 100 ppm nitrite concentration but in the ham experiment the CJ treatments at both 100 and 200 ppm resulted in similar growth of L. monocytogenes (p>0.05) compared to their counterparts 100 and 200 ppm sodium nitrite. Adjusting the pH of the celery juice proved to be more effective at suppressing L. monocytogenes growth at 200 ppm than 100ppm in the ham. No differences in growth (p>0.05) were found between the unadjusted 100
منابع مشابه
The Effect of pH and Nitrite Concentration from Celery Juice Concentrate in Ham Slices on the Antimicrobial Impact and Ham Quality Effects of Celery Juice Concentrate Compared with Conventional Sodium Nitrite
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