تأثير توأم حرارت و لاكتات سديم در غيرفعال كردن سالمونلا تيفي موريوم در گوشت چرخ كرده

The Effect of Heat and Sodium Lactate on the Salmonella typhimerium in Ground Beef

Introduction: Sodium lactate has been regarded as an antimicrobial substance for the preservation of food. The antimicrobial effect of sodium lactate at 0, 2.5 and 4.5% concentrations combined with heat treatment at different temperatures on the survival of Salmonella Typhimurium RTCC 1370 inoculated in to lean ground beef was studied. Materials and Methods: Samples were subjected to heating by immersion in a water bath stabilized at 60, 65,70 and 75oC. Statistical analysis were performed by randomized design and Duncans Multiple Range Test. Results: The results indicated that heating temperature had significant effect on the thermal 9 reduction time (D value) of Salmonella typhimurium in ground lean meat (P<0.05). The effect of Sodium Lactate was not significant (P>0.05). Interaction of heating and Sodium Lactate was only significant at 70 and 75oC (P<0.05). Conclusion: The results of this study indicated that antimicrobial effect of sodium lactate on Salmonella typhimuruim in ground lean meat is significant only when temprature is over 70 oC.