Effect of Bioprotectants on Turkey Sausages

1
Effect of Bioprotectants on Turkey Sausages

• N. Dhamankar, A.D Clarke
• University of Missouri-Columbia

2
Introduction

• Meat spoilage is an important concern of the
  industry.
• Meat is a good source of nutrients for growth of
  microorganisms.
• There is no perfect solution to prevent
  microbial contamination.

3
Meat quality

• Meat quality factors
• pH
• Temperature
• Water activity
• WHC
• Microbial population
• Texture
• Color

4
Improving quality

• Meat quality improved by
• Proper sanitation/ hygienic environment
• Low temperature storage
• MAP/vacuum packaging
• Use of antimicrobials/ organic acids
• Use of bacteriocins/ bioprotectants

5
Microgard

• Product derived from Propionibacterium
  freudenreichii subsp. shermanii.
• FDA approved
• Generally Recognized As Safe
• Contains organic acid (propionic acid), diacetyl
  and low molecular weight polypeptide.

6
Objective

• To determine the effectiveness of MicrogardTM 510
  and MicrogardTM 300 on the quality of turkey
  sausages during refrigerated storage.

7
Materials

• Ground Turkey (15 crude fat)
• Microgard 510
• - 0.2, 0.3, 0.45
• Microgard 300
• - 0.4, 0.7, 0.9

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Method

• Turkey sausage
• - 1 lb of ground turkey ice, nitrite, spices,
  antimicrobial.
• Mixed together for 1 min then stuffed in tubes
• Cooked in water bath for 30 min to 180F
• Stored at 4C up to 14 days

9
pH and aw measurement

• pH
• 5 g of cooked sausage was homogenized with 45mL
  of distilled water.
• Aw
• Measured using Aqualab machine

10
Water Holding Capacity

• Water holding capacity
• 0.48-0.51g of sample was placed on filter paper
  and pressed between Plexiglass plates and
  pressure of 500 psi applied for 1 minute.
• The WHC was expressed as
• Area of outer ring
• Area of inner meat ring

11
Color

• Color
• L, a, b values of sausage were obtained using a
  Minolta colorimeter.

12
Texture

• Texture
• Texture profile analysis (TPA) of sausage was
  completed in triplicate
• Samples were compressed to 50 of the original
  height (10mm) using TA.XT2 Texture Analyser.

13
Puncture test

• Puncture test
• The force maxima causing a puncture in samples
  were determined using TADi.
• 50 kg load cell and 4.76 mm probe was used to
  measure the force required to puncture the
  sample.

14
Microbiological testing

• Raw material and sausage samples analyzed using
  standard pour plate methods and the following
  media
• Plate count agar (PCA)
• de Man, Rogosa and Sharpe agar (MRS)
• Yeast and mold agar (YM)

15
Statistical analysis

• The experiment was replicated 3 times.
• The data was subjected to ANOVA with randomized
  block design using SAS.

16
Chemical Results
a,b Means in rows with no common subscript differ
(plt0.05)
17
Color Results
a,b Means in rows with no common subscript differ
(plt0.05)
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a value
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Log reduction for PCA
n
n
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Log reduction for YM
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Log reduction for MRS
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TPA results
a,b Means in rows with no common subscript differ
(plt0.05)
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Puncture test
a,b Means in rows with no common subscript differ
(plt0.05)
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Conclusion

• Quality changes were observed when high levels of
  MicrogardTM were used.
• High concentrations of MicrogardTM would be
  effective in reducing microbial growth for 2
  weeks for vacuum packaged turkey sausage.