Archives

Page No. : 105-109

ABSTRACT

The effect of 0 and 1% addition of lactates viz., sodium lactate, potassium lactate and calcium lactate on the pH, titratable acidity and growth of Listeria monocytogenes, 4b (MTCC - 1143) and Salmonella Typhimurium experimentally inoculated (~ 4 log cfu/g) separately in buffalo meat cooked salami samples stored at 4±1oC was assessed at weekly interval. The pH of lactate treated salami samples either with L. monocytogenes or S. Typhimurium were significantly (P<0.05) lower than their respective control. Significant (P<0.05) decrease in pH values were also recorded throughout the storage period. The pH and titratable acidity of control as well as lactate treated samples either of the organism showed exactly reverse trend due to treatment as well as storage period. Moreover, marked (P>0.05) inhibition of L. monocytogenes and S. Typhimurium in lactate treated samples was recorded over control. Calcium lactate (1%) in cooked salami showed optimum inhibitory effect on L. monocytogenes and S. Typhimurium as compared to other lactates. Nevertheless, 1% level of any of these lactates was not sufficient to exhibit bacteriostatic effect on either of these food borne pathogenic bacteria under refrigerated storage.

Keywords: Buffalo meat cooked salami, lactates, Listeria monocytogenes, Salmonella Typhymurium, refrigerated storage