Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effects of low NaNO2 and NaCl concentrations on Listeria monocytogenes growth in emulsion-type sausage

  • Lee, Jeeyeon (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Gwak, Eunji (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Heeyoung (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Ha, Jimyeong (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Lee, Soomin (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Kim, Sejeong (Department of Food and Nutrition, Sookmyung Women's University) ;
  • Oh, Mi-Hwa (National Institute of Animal Science, RDA) ;
  • Park, Beom-Young (National Institute of Animal Science, RDA) ;
  • Choi, Kyoung-Hee (Department of Oral Mcirobiology, College of Dentistry, Wonkwang University) ;
  • Yoon, Yohan (Department of Food and Nutrition, Sookmyung Women's University)
  • Received : 2016.05.16
  • Accepted : 2016.10.03
  • Published : 2017.03.01
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Abstract

Objective: The objective of this study was to evaluate the effect of combinations of $NaNO_2$ and NaCl concentrations on Listeria monocytogenes (L. monocytogenes) growth in emulsion-type sausage. Methods: Emulsion-type sausages formulated with different combinations of $NaNO_2$ (0 and 10 ppm) and NaCl (1.00%, 1.25%, and 1.50%) were inoculated with a five-strain L. monocytogenes mixture, and stored at $4^{\circ}C$, $10^{\circ}C$, and $15^{\circ}C$, under aerobic or vacuum conditions. L. monocytogenes cell counts were measured at appropriate intervals, and kinetic parameters such as growth rate and lag phase duration (LPD) were calculated using the modified Gompertz model. Results: Growth rates increased (0.004 to 0.079 Log colony-forming unit [CFU]/g/h) as storage temperature increased, but LPD decreased (445.11 to 8.35 h) as storage temperature and NaCl concentration increased. The effect of combinations of NaCl and low-$NaNO_2$ on L. monocytogenes growth was not observed at $4^{\circ}C$ and $10^{\circ}C$, but it was observed at $15^{\circ}C$, regardless of atmospheric conditions. Conclusion: These results indicate that low concentrations of $NaNO_2$ and NaCl in emulsion-type sausage may not be sufficient to prevent L. monocytogenes growth, regardless of whether they are vacuum-packaged and stored at low temperatures. Therefore, additional techniques are necessary for L. monocytogenes control in the product.

Keywords

References

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