• Title, Summary, Keyword: Sodium Diacetate

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Use of Antimicrobial Food Additives as Potential Dipping Solutions to Control Pseudomonas spp. Contamination in the Frankfurters and Ham

  • Oh, Mi-Hwa;Park, Beom-Young;Jo, Hyunji;Lee, Soomin;Lee, Heeyoung;Choi, Kyoung-Hee;Yoon, Yohan
    • Food Science of Animal Resources
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    • v.34 no.5
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    • pp.591-596
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    • 2014
  • This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomonas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229), and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoculated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and 10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculated frankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%), and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic plate counts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomonas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodium diacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ${\geq}$ 10% sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10% sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicrobials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.

Effects of sodium diacetate on the fermentation profile, chemical composition and aerobic stability of alfalfa silage

  • Yuan, XianJun;Wen, AiYou;Desta, Seare T.;Wang, Jian;Shao, Tao
    • Asian-Australasian Journal of Animal Sciences
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    • v.30 no.6
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    • pp.804-810
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    • 2017
  • Objective: The objective of this study was to evaluate the effect of sodium diacetate (SDA) on fermentation profile, chemical composition and aerobic stability of alfalfa (Medicago sativa L.) silage. Methods: Fresh alfalfa was ensiled with various concentrations of SDA (0, 3, 5, 7, and 9 g/kg of fresh forage). After 60 days of the ensiling, the samples were collected to examine the fermentative quality, chemical composition and aerobic stability. Results: The application of SDA significantly (p<0.05) decreased silage pH with the lowest value in silage with 7 g/kg of SDA. The proliferations of enterobacteria, yeasts, molds and clostridia were inhibited by SDA, resulted in lower ethanol, propionic and butyric acid concentrations and dry matter loss in SDA treated silages than control. The increasing SDA linearly decreased free amino acid N (p<0.001), ammonia N (p = 0.018) and non-protein N (p<0.001), while linearly increased water soluble carbohydrate (p<0.001) and peptide N (p<0.001). It is speculated that SDA accelerated the shift from homofermentative to heterofermentative lactic acid bacteria during the silage fermentation, indicated by lower lactic acid production in SDA-9 than SDA-7 silages after 60 days of ensiling. Alfalfa silages treated with SDA at 7 g/kg had highest Flieg's point and remained stable more than 9 d during aerobic exposure under humid and hot conditions in southern China. Conclusion: SDA may be used as an additive for alfalfa silages at a level of 7 g/kg.

Development and Validation of a Predictive Model for Listeria monocytogenes Scott A as a Function of Temperature, pH, and Commercial Mixture of Potassium Lactate and Sodium Diacetate

  • Abou-Zeid, Khaled A.;Oscar, Thomas P.;Schwarz, Jurgen G.;Hashem, Fawzy M.;Whiting, Richard C.;Yoon, Kisun
    • Journal of Microbiology and Biotechnology
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    • v.19 no.7
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    • pp.718-726
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    • 2009
  • The objective of this study was to develop and validate secondary models that can predict growth parameters of L. monocytogenes Scott A as a function of concentrations (0-3%) of a commercial potassium lactate (PL) and sodium diacetate (SDA) mixture, pH (5.5-7.0), and temperature (4-37DC). A total of 120 growth curves were fitted to the Baranyi primary model that directly estimates lag time (LT) and specific growth rate (SGR). The effects of the variables on L. monocytogenes Scott A growth kinetics were modeled by response surface analysis using quadratic and cubic polynomial models of the natural logarithm transformation of both LT and SGR. Model performance was evaluated with dependent data and independent data using the prediction bias ($B_f$) and accuracy factors ($A_f$) as well as the acceptable prediction zone method [percentage of relative errors (%RE)]. Comparison of predicted versus observed values of SGR indicated that the cubic model fits better than the quadratic model, particularly at 4 and $10^{\circ}C$. The $B_f$and $A_f$for independent SGR were 1.00 and 1.08 for the cubic model and 1.08 and 1.16 for the quadratic model, respectively. For cubic and quadratic models, the %REs for the independent SGR data were 92.6 and 85.7, respectively. Both quadratic and cubic polynomial models for SGR and LT provided acceptable predictions of L. monocytogenes Scott A growth in the matrix of conditions described in the present study. Model performance can be more accurately evaluated with $B_f$and $A_f$and % RE together.

Prediction of Listeria monocytogenes Growth Kinetics in Sausages Formulated with Antimicrobials as a Function of Temperature and Concentrations

  • Bang, Woo-Suk;Chung, Hyun-Jung;Jin, Sung-Sik;Ding, Tian;Hwang, In-Gyun;Woo, Gun-Jo;Ha, Sang-Do;Bahk, Gyung-Jin;Oh, Deog-Hwan
    • Food Science and Biotechnology
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    • v.17 no.6
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    • pp.1316-1321
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    • 2008
  • This study was conducted to develop a model to describe the effect of antimicrobials [potassium sorbate (PS), potassium lactate (PL), and combined PL and sodium diacetate (SDA, PLSDA)] on the growth parameters of Listeria monocytogenes such as specific growth rate (SGR) and lag phase periods (LT) in air-dried raw sausages as a function of storage temperature (4, 10, 16, and $25^{\circ}C$). Results showed that the SGR of L monocytogenes was dependent on the storage temperature and level of antimicrobials used. The most effective treatment was the 4% PLSDA, followed by the 2% PLSDA and 4% PL and 0.2% PS exhibited the least antimicrobial effect. Increased growth rates were observed with increasing storage temperatures from 4 to $25^{\circ}C$. The growth data were fitted with a Gompertz equation to determine the SGR and LT of the L. monocytogenes. Six polynomial models were developed for the SGR and LT to evaluate the effect of PS (0.1, 0.2%) and PL (2,4%) alone and PLSDA (2, 4%) on the growth kinetics of L. monocytogenes from 4 to $25^{\circ}C$.