Document Type

Thesis - University Access Only

Award Date

2007

Degree Name

Master of Science (MS)

Department / School

Animal Science

Abstract

Listeriosis concerns have led to increased use of antimicrobial ingredients in meat products; however, reformulation may affect quality. The objective of this research was to determine the effects of potential antimicrobials on the quality of natural casing frankfurters. Three replications of 11 treatments were used: no antimicrobials (control); 3.0% sodium lactate and sodium diacetate blend (SL+SD); 1.0%, 2.5%, and 3.5% buffered sodium citrate (SC); 1.0%, 2.5%, and 3.5% buffered sodium citrate and sodium diacetate blend (SC+SD); and 1.0%, 2.5%, and 5.0% whey protein concentrate peptides (WP). Formulations included beef, pork, water, salt, sugars, spices, sodium tripolyphosphate, sodium erythorbate, and sodium nitrite. Meat was ground, mixed, and stuffed into natural sheep casings. Samples were cooked according to USDA Appendix A guidelines followed by 3°C anaerobic storage. Six trained sensory panelists analyzed texture, spice intensity, saltiness, bitterness, sour flavor, and off flavors. All analyzed levels of SC and SC+SD, and WP 2: 2.5% were less rubbery than control (P < 0.05). Whey protein peptides 2: 2.5% were more bitter than control (P < 0.05). Sodium citrate 2: 2.5% and WP 2: 2.5% were more sour than control (P < 0.05). At 5%, WP had more off flavors than control (P < 0.05). Sodium citrate 2: 2.5% was saltier than control (P < 0.05). A panel of 168 consumers analyzed like of texture, like of flavor, overall like, and willingness to purchase. Three percent SL+SD, all evaluated SC levels, and SC+SD 2.5% improved like of texture compared to control (P < 0.05). All analyzed WP levels had lower like of flavor than control; SC 2: 2.5% and SC+SD 2.5% had higher like of flavor than control (P < 0.05). Overall like was lower than control for all analyzed WP levels; overall like was higher for all analyzed SC levels and SC+SD 2.5% than control (P < 0.05). Consumers were less willing to purchase all analyzed WP levels than control; and more willing to purchase SC 2: 2.5% and SC+SD 2.5% than control (P < 0.05). Cooking yield was not affected by any treatment (P > 0.05). All evaluated levels of SC and SC+SD decreased pH compared to control (P < 0.05). Texture Profile Analysis determined adhesiveness, hardness, cohesiveness, springiness, gumminess, chewiness, and resilience. Sodium citrate 3.5% had lower adhesiveness compared to control (P < 0.05). Sodium citrate 3.5%, SC+SD 2: 2.5%, and WP 5% had less hardness than control (P < 0.05). One percent SC, SC+SD 3.5%, and WP 5% had lower cohesiveness than control (P < 0.05). Sodium citrate 2: 2.5%, all analyzed levels of SC+SD, and WP 2: 2.5% had lower springiness and chewiness than control (P < 0.05). Sodium citrate 3.5%, SC+SD 2: 2.5%, and WP 2: 2.5% had lower gumminess than control (P < 0.05). Sodium citrate 2: 2.5%, all evaluated levels of SC+SD, and WP 2: 2.5% had less resilience than control (P < 0.05). External and internal Hunter L *,a*, and b* values were measured at 0, I, 3, 5, 7, 9, 11 , 13, and 15 weeks of storage. L* values were higher than control externally for all evaluated levels of SC, SC+SD 1 % and 2.5%, and all analyzed levels of WP (P < 0.05); and internally for all analyzed levels of SC and ~2.5% SC+SD (P < 0.05). L * values were lower than control for WP = 5.0% (P < 0.05). External a* values were lower for SC+SD I% and 2.5%, and WP I% and 2.5% compared to control (P < 0.05); internal a* values were lower for I% SC+SD compared to control (P < 0.05) and higher for 5% WP compared to control (P < 0.05). External b* values were higher for SC 3.5%, SC+SD 2: 2.5%, and WPC 5% compared to control (P < 0.05); internal b* values were higher than control for SC, SC+SD, and WP ~ 2.5% (P < 0.05). Growth of aerobic bacteria and lactic acid bacteria were monitored over 15 weeks of anaerobic storage at 3 °C. Limited bacteria growth occurred; no samples reached microbial spoilage. Addition of WP at all levels evaluated resulted in higher aerobic plate counts than control (P < 0.05). In summary, compared to control, SL+SD 3% caused few quality changes; increasing WP level caused changes mostly perceived as negative by consumers; and increasing SC and SC+SD levels caused changes often perceived as positive by consumers.

Library of Congress Subject Headings

Frankfurters

Sausage casings

Listeria monocytogenes

Anti-infective agents

Format

application/pdf

Number of Pages

98

Publisher

South Dakota State University

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