ScholarWorks@숙명여자대학교

초록

This study examined the effect of tenderizing/marinating and flavoring ingredients on thermal inactivation of Escherichia coli O157:H7 in a lean ground beef model system, simulating non-intact products. Ground beef (3% fat) was inoculated with E. coli O157:H7 (5 strains; 6-7 log CFU/g), followed by mixing with nothing (control) or solutions of water, a mixture of flavoring agents (FA), 0.23% calcium chloride (CC) + FA, CC + FA + 0.3% acetic acid (AA), 0.5% sodium chloride (NaCl) + 0.25% sodium tripolyphosphate (SIP), NaCl + STP + FA, NaCl + STP + 1.8% potassium lactate (PL), NaCl + STP + PL + FA, NaCl + STP + PL + AA, and NaCl + STP + PL + AA + FA. Samples (30 g) were extruded into tubes, stored (4 C) overnight, and cooked to 60 degrees C (rare) or 65 degrees C (medium-rare) in a water bath. Cooking weight losses, and fat and moisture contents, water activity, pH, and total bacterial and E. colt 0157:H7 populations were determined after inoculation, after storage, and after heating. Reductions of the pathogen at 60 degrees C in acid (AA)-treated samples were higher than reductions obtained in samples not treated with acid. Surviving pathogen counts at 65 degrees C in NaCl and SIP-treated samples with no acid were higher (P < 0.05) than those of samples of all other tested treatments; however, the counts decreased to 0.7 - 1.6 log CFU/g when AA was added. Overall, the results of the study indicate that tenderizing/flavoring ingredient formulations combined with 0.3% AA (i.e., CC + FA + AA, NaCl + SIP + PL + AA, and NaCl + SIP + PL + AA + FA) enhanced destruction of E. coli O157:H7 during cooking of a non-intact beef product. (C) 2011 Elsevier Ltd. All rights reserved.

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