Development of a noncured pork product with the potential for nonrefrigerated storage

236 Pages·1997·8.6 MB·English

by  Woolsey, Lloyd Jason

DEVELOPMENTOFANONCUREDPORKPRODUCTWITH
THEPOTENTIALFORNONREFRIGERATEDSTORAGE
By
LLOYDJASONWOOLSEY
ADISSERTATIONPRESENTEDTOTHEGRADUATESCHOOL
OFTHEUNIVERSITYOFFLORIDAINPARTIALFULFILLMENT
OFTHEREQUIREMENTSFORTHEDEGREEOF
DOCTOROFPHILOSOPHY
UNIVERSITYOFFLORIDA
1997
InlovingmemoryofDurwardW.Woolsey,Sr.,mygrandfather.
ACKNOWLEDGEMENTS
Glory,honorandpraisebelongtomyLordand Saviour,JesusChrist. Ihave
takenrefugeinHim;Hehasneverletmebeputtoshame;HehasdeliveredmeintoHis
righteousness. Hehasnothandedmeovertotheenemybuthasputmyfeetinaspacious
place(Psalm31:1&8,NIV). Hehassustainedmethroughsomedifficultspiritualand
emotionaltrials. Hehasusedthesetrialstodevelopperseverance,characterandhope
withinme(Romans5:3&4,NIV).
AppreciationisextendedtoDr.R.L.West,chairmanofthesupervisorycommittee,
forthe guidance, wisdom and patiencehehas shownme during the duration ofmy
program. Thanks are also extended to Dr. D.D. Johnson, Dr. F.W. Leak, Dr. S.K.
Williams, Dr. J.A. LindsayandDr. S.F. O'Keefe fortheireffortsandguidanceasa
supervisorycommittee. SpecialthanksareextendedtoDr.West,Dr.JohnsonandDr.
Williamsforfundingthisproject.
The friendships ofDebbieNeubauer, Mary BethFort and Larry Eubanks are
appreciatedandhavecontributedtomyenjoymentofthisprogram. DebbieNeubauer,
AnnaZometa,PamRoyerandDorisSartainareappreciatedfortheirassistanceinthe
laboratory. Larry Eubanks and the Meat Laboratory crew are appreciated for their
assistanceinlivestockslaughterandproductpreparation.
Thefriendshipsoffellowgraduatestudents,ClaudioAlvarez,N.T.Cosby,Mike
Coker,WillRhodes,JeffArseneau,MariaRivas,JoannaHarrelson,BrendaAllenand
iii
VictoriaD'Costahaveaddedaspecialyetunexplainabletwisttomydoctoralprogram.
SpecialthanksareextendedtoMariaRivas,JoannaHarrelsonandBrendaAllenfortheir
assistanceduringfootballSaturdays.
Myparents,DurwardandJoAnneWoolsey,aregreatlyappreciatedforinstilling
qualitiesofcommitment,persistence, honesty, integrityandservanthoodintomeasa
youngman. Theirmoralandoccasionalfinancialsupportduringthisprogramhavebeen
invaluabletome.
Myfriends,brothersandsistersinChrist,atInterVarsityChristianFellowshipand
TheFirstAssemblyofGod,Gainesville,areappreciatedfortheloveandencouragement
theyhavegivenmeoverthepastseveralyears. SpecialthanksareextendedtoEric
Koenig,ShadSmith,LauraFarrowandJimCapenwhooftensimplylistened.
LV
TABLEOFCONTENTS
paLie
ACKNOWLEDGEMENTS
iii
LISTOFTABLES ix
LISTOFFIGURES xiv
ABSTRACT xvi
CHAPTERS
1 INTRODUCTION 1
2 LITERATUREREVIEW 7
PreservativesofInterest
Nisin 7
Chemicalcharacteristics 8
Antimicrobialactivity 9
Modeofaction 14
Methodsofapplyingbacteriocinstomeat 16
Lactates 21
Chemicalcharacteristics 22
Antimicrobialactivityoflacticacid 23
Antimicrobialactivityoflactatesalts 32
Modeofaction 35
Applicationsoflacticacidon/inmeat 38
Applicationsoflactatesaltsinmeat 40
GluconicAcidandGlucono-Delta-Lactone 45
Chemicalcharacteristics 45
Antimicrobialactivity 46
Modeofaction 49
Applicationsofgluconicacidorglucono-delta-lactone
inmeat 50
EthylenediaminetetraaceticAcid 51
Physicalandchemicalproperties 51
Antimicrobialactivity 52
Modeofaction 56
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page
ImportantFoodbornePathogens 57
Escherichiacoli0157:H7 57
Salmonella 62
Yersiniaenterocolitica 66
Listeriamonocytogenes 71
Staphylococcusaureus 76
3 THEEFFECTSOFSODIUMLACTATE,GLUCONO-DELTA-
LACTONE,DISODIUMETHYLENEDIAMINETETRAACETATE,
NISAPLINANDTHEIRCOMBINATIONSONTHEGROWTHOF
ESCHERICHIACOLI0157:H7 80
Introduction 80
MaterialsandMethods 82
Experimentaldesign 82
Cookedmeatmediapreparation 84
Inoculum 84
Microbialanalysis 84
Statisticalanalysis 85
ResultsandDiscussion 86
EDTAat0,0.372and0.745%(0,0.01 and0.02M) 86
EDTAat0,0.0036and0.0072% 94
Conclusions 97
4 THEEFFECTSOFSODIUMLACTATE,GLUCONO-DELTA-
LACTONE,NISAPLINANDTHEIRCOMBINATIONSONTHE
GROWTHOFSELECTEDFOODBORNEPATHOGENS 99
Introduction 99
MaterialsandMethods 101
Experimentaldesign 101
Cookedmeatmediapreparation 101
Inoculum 102
Microbialanalysis 102
Statisticalanalysis 103
ResultsandDiscussion 104
Additiveeffectsandinteractions 104
Gram-negativepathogens 104
Gram-positivepathogens Ill
Conclusions 120
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page
5 THEEFFECTSOFSODIUMLACTATE,GLUCONO-DELTA-
LACTONEANDDISODIUMEDTAONTHEGROWTHOF
ESCHERICHIACOLI0157:H7ANDSALMONELLA
TYPHIMURIUMINCOOKEDMEATMEDIA 122
Introduction 122
MaterialsandMethods 124
Experimentaldesign 124
Cookedmeatmediapreparation 125
Inoculum 125
Microbialanalysis 126
pHanalysis 126
Statisticalanalysis 126
ResultsandDiscussion 127
TreatmenteffectsonpHbeforeinoculation 127
TreatmenteffectsonpHandmicrobialgrowthduring
incubation 131
Potentialmodesofsynergisticinteraction 141
Conclusions 147
ComparisonofCurrentResultswithResultsObtainedinChapters3
and4 148
6 THEUTILIZATIONOFSODIUMLACTATEANDGLUCONO-
DELTA-LACTONEINNONREFRIGERATEDAND
REFRIGERATED,RESTRUCTUREDPORKROLLS 155
Introduction 155
MaterialsandMethods 157
Experimentaldesign 157
Porkrollprocessing 158
Cookingyields 159
Microbialanalysis 159
Chemicalanalysis 161
Sensoryanalysis 162
Statisticalanalysis 163
ResultsandDiscussion 164
Cookingyields 164
Porkrollcomposition 165
Sensoryevaluation 166
Nonrefrigeratedstorage 168
Microbialanalysis 168
Chemicalanalysis 173
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page
Refrigeratedstorage 179
Microbialanalysis 179
Chemicalanalysis 180
Conclusions 184
7 SUMMARYANDCONCLUSIONS 186
APPENDICES
AMICROBIALLEVELSOFMAINEFFECTSANDTREATMENTS... 189
BSALMONELLAENRICHMENTMETHOD 195
REFERENCES 197
BIOGRAPHICALSKETCH 216
viii
LISTOFTABLES
Table page
2-1 ThegrowthofListeriamonocytogenesintrypticasesoybrothat
variouspHvalues,totallacticacidandundissociatedlacticacid
concentrations 27
2-2 InactivationofYersiniaenterocoliticaCI22-76andY7Pafter24hr
ofincubationat25°Cintrypticsoybrothacidifiedwithlacticacid
atvariouspHvalues,totalacidandundissociatedacid
concentrations 28
2-3 ThegrowthofEscherichiacoli0157:H7ina20%slurryof
ground,roastedbeefatvariouspHvalues,totallacticacidand
undissociatedlacticacidconcentrations 30
2-4 USDA,FSISpathogenreductionperformancestandards 65
3-1 Probabilityvalues(P>F)fortheeffectsofglucono-delta-lactone,
Nisaplin,disodiumethylenediaminetetraacetate,sodiumlactateand
theircombinationsonEscherichiacoli0157:H7growthafter
incubationfor1dayat37°C 87
3-2 Probabilityvalues(P>F)fortheeffectsofselectedcombinations
ofglucono-delta-lactone,Nisaplin,disodiumethylenediaminetetra-
acetateand sodiumlactateonEscherichiacoli0157:H7growth
afterextendedincubationat37°C 92
4-1 Probabilityvalues(P>F)fortheeffectsofglucono-delta-lactone,
sodiumlactate,Nisaplinandtheircombinationsonthegrowthof
selectedfoodbornepathogensincookedmeatmediaafter1 dayof
incubationat37°C 105
4-2 Probabilityvalues(P>F)fortheeffectsofselectedcombinations
ofglucono-delta-lactone,sodiumlactateandNisaplinonthegrowth
ofselectedfoodbornepathogensincookedmeatmediafor3days
ofincubationat37°C 107
ix
Table page
5-1 Probabilityvalues(P>F)fortheeffectsofglucono-delta-lactone,
sodiumlactate,disodiumethylenediaminetetraacetateandtheir
combinationsonthepHofthemediabeforeandaftercookingat
day0priortoinoculationwithEscherichiacoli0157:H7and
Salmonellatyphimuriumincookedmeatmedia 129
5-2 ThepHofcookedmeatmediacontainingcombinationsofglucono-
delta-lactone,sodiumlactateanddisodiumethylenediamine-
tetraacetatebeforeandaftersimulatedcookingto70°Cpriorto
inoculationwithEscherichiacoli0157:H7(STDERR±0.011)... 130
5-3 ThepHofcookedmeatmediacontainingcombinationsofglucono-
delta-lactone,sodiumlactateanddisodiumethylenediamine-
tetraacetatebeforeandaftersimulatedcookingto70°Cpriorto
inoculationwithSalmonellatyphimurium(STDERR±0.019).... 131
5-4 Probabilityvalues(P>F)fortheeffectsofglucono-delta-lactone,
sodiumlactate,disodiumethylenediaminetetraacetateandtheir
combinationsonthepHofthemediaandthegrowthofEscherichia
coli0157:H7andSalmonellatyphimuriumincookedmeatmedia
after1dayofincubationat37°C 132
5-5 ThepHofcookedmeatmediacontainingcombinationsofglucono-
delta-lactone,sodiumlactateanddisodiumethylenediamine-
tetraacetateandinoculatedwithEscherichiacoli0157:H7after1
dayofincubationat37°C(STDERR±0.006) 133
5-6 Levels(log10CFU/ml)ofEscherichiacoli0157:H7incookedmeat
mediacontainingcombinationsofglucono-delta-lactone,sodium
lactateanddisodiumethylenediaminetetraacetateafter1 dayof
incubationat37°C(STDERR±0.11) 134
5-7 ThepHofcookedmeatmediacontainingcombinationsofglucono-
delta-lactone,sodiumlactateanddisodiumethylenediamine-
tetraacetateandinoculatedwithSalmonellatyphimuriumafter1day
ofincubationat37°C(STDERR±0.015) 136
5-8 Levels(log,0CFU/ml)ofSalmonellatyphimuriumincookedmeat
mediacontainingcombinationsofglucono-delta-lactone,sodium
lactateanddisodiumethylenediaminetetraacetateafter1 dayof
incubationat37°C(STDERR±0.24) 137
x