Resumo

GOMEZ CARDENAS, Lorenzo; PONCE-ALQUICIRA, Edith; ERNLUND FREITAS MACEDO, Renata  e  RUBIO LOZANO, Maria Salud. Effects of natural antimicrobials on microbiological stability, pH, aspect and sensory properties of ground beef patties stored under refrigeration. Rev. mex. de cienc. pecuarias [online]. 2013, vol.4, n.3, pp.255-270. ISSN 2448-6698.

The effect of different natural antimicrobial agents (nisin - 3%, sodium lactate - 3%, potassium lactate - 3%, acetate-lactate - 1%) on beef patty shelf-life, aspect and consumer acceptance was evaluated. In the first experiment, patties were inoculated with E. coli and stored for 8 d at 4 °C. In the second experiment, patties were not inoculated with E. coli and stored for 10 d at 4 °C. During storage, patties were evaluated for microbial growth, pH, color and sensory properties (second experiment only). Addition of nisin provided the highest inhibition of microbial growth and maintained proper pH levels. Addition of the lactates and acetate-lactate also significantly inhibited microbial growth compared to the control and did not affect meat color. Despite its antimicrobial effect, addition of nisin negatively affected sensory acceptance of beef patties compared to the other treatments.

Palavras-chave : Shelf-life; Nisin; Lactate; Natural antimicrobial.