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Abstract
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Article Information:
Thermal Diffusivities and Influence of Cooking Temperature Combined With Sodium Lactate Addition on Microbiological Characteristics of Rabbit Ham
Blanco-Lizarazo, Carla María, Llorente-Bousquets Adriana, López-Franco, María Guadalupe, López-Pérez, Jorge and Rico-Pérez Jorge Luis
Corresponding Author: Llorente-Bousquets
Submitted: May 31, 2014
Accepted: June 20, 2014
Published: February 10, 2015 |
Abstract:
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In meat products as rabbit ham, is very important the addition of biopreservative agent like sodium lactate combined with cooking, represents an important role for sensorial and safety aspects. The aim of this research was determine the thermal diffusivity and impact of sodium lactate addition and cooking temperature on microbiological characteristics were determined by total count of aerobic bacteria (TAB) of ham prepared from rabbit and then stored under refrigeration. Microbiological characteristics were evaluated at two cooking temperatures (76 and 82°C) added with sodium lactate (2 and 4%) and control without sodium lactate and with 200 ppm NaNO2. The water immersion method is used for cooking. Time-temperature profiles and thermal diffusivity values show that heat penetration in ham with 2% w/v sodium lactate is quickly than the heat penetration in 4% w/v sodium lactate and control. TAB from raw materials were 4.255 log (CFU g-1) and, immediately after cooking temperatures 76 and 82°C and the addition of sodium lactate, they were 3 log (CFU g-1), which had not a significant differences p<0.05 at the day of their production. Although after 7 days of storage, at 4±1°C, significant difference was not observed (p<0.05) in TAB account results.
Key words: Cooking temperature, ham, sodium lactate, thermal diffusivity, total aerobic bacteria, ,
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Cite this Reference:
Blanco-Lizarazo, Carla María, Llorente-Bousquets Adriana, López-Franco, María Guadalupe, López-Pérez, Jorge and Rico-Pérez Jorge Luis, . Thermal Diffusivities and Influence of Cooking Temperature Combined With Sodium Lactate Addition on Microbiological Characteristics of Rabbit Ham. Advance Journal of Food Science and Technology, (4): 242-249.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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