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In te rna tio n a l Journalo f F o od M ic ro b io lo gy 2 1 5 (2 01 5) 8 694

Content lita!ailableat " cien ce#ire ct

InternationalJournalof Food Microbiology

$ourna l %o&e'age *el e ! ier *c o & +locate+i $ foo

d&icro

,e!ie

In-uence of fat addition on t%e anti&icrobial acti!ity of odiu&

lactate. lauric arginate and &et%yl'araben in &inced &eat

/ria Magrinya./ino 2er$ung

b.c.Myria& 3oef-er

b.Monia ibi

b.,icard ou

a.d.Joc%en7ei

b.

a/utrition and Food "cience #e'art&ent. a,29:I/"9. Facultyof ;%ar&acy.


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/* Magriny et al* + International Journalof Food Microbiology 215 (2015) 86 8>

1* Introduction

Meat i a large 'art of t%e %u&an diet and in &any countrie a

great 'art of t%e food indutry*Coneuently.t%e afety of &eat i of

&a$or concern to conu&er. 'roceor. retailer. food er!ice

indutrie. go!: ern&ent agencie. educational intitution. 'ublic

%ealt% 'rofeional. reearc%er. and t%e general 'ublic locally.

regionally. nationally. and internationally (Fung et al*. 2001)* %e

'oilage of ra &eat i largely de'endent on initial bacterial -ora.

t%e a&ount and ty'e of &icroor: gani& ('at%ogenic and+or

'oilage). a ell a on t%e &eat 'acage and torage condition

(Farid et al*. 2001)* /ot ur'riingly &inced &eat i. co&'ared to

larger'iece of &eat or 'roceed &eat. %ig%ly'eri%able and %a a

%ortened %elf life (Fi and 3e@c@yNa:Fi.

200>O Mic%alc@y et al*. 2012)* %i fact i baed on an increaed

urface area (due to t%e i@e reduction) t%at facilitate t%e acce of

oKygen and'ro&ote &icrobial grot% (Blte and Pen. 200O Fi and

3e@c@yNa: Fi. 200>)* /e!ert%ele t%e %elf life. afety.and uality

of &inced can be en%ancedby &ini&i@ing t%e initial &icrobial load.

co&'liance 'ro: ce %ygiene and t%e addition of anti&icrobial

agent (Fi et al*. 2008)* %e anti&icrobial efEcacy of t%ee

anti&icrobial agent %a been %on to de'end on t%e urrounding

'roduct &atriK. for intance. t%e concentration of fat. 'rotein.

carbo%ydrate. and alt. a ell a t%e '= of t%e 'roduct (P%ang etal*. 2009)* dditional factor in-uencing t%e anti&icrobial efEcacy

are t%e ti&e of addition of t%e anti&icrobial (er$ung et al*. 2014a.b)

and if uitable. carrier yte& %ic% can not only en%ance t%e

acti!ity of tructure:eniti!e anti&icrobial (3oef-er et al*. 2014O

er$ung et al*. 2014a). but alo decreae t%e anti&icrobial ef: Ecacy

(er$ung et al*. 2014a.b) if t%ee yte& are not ued correctly*

In detail. ingredient uc% a 'olyacc%aride can for& co&'leKe

it% added anti&icrobial (3oef-er et al*. 2014). t%at &ay interact

it% 'rotein. rendering t%e& le a!ailable for interaction it%

&icro: organi& (2er$ung et al*. 2014a) or ingredient uc% a fat

'rotect &i: croorgani& fro& anti&icrobial.a''arently reducing

t%eir eniti!ity to anti&icrobial (utierre@ et al*. 2009)*

/e!ert%ele.all &icroorgan: i& ur!i!e only in a ater '%ae of

t%e 'roduct* %e concentration of a'reer!ati!e in t%e ater '%ae idirectly related to t%e in%ibition

of &icrobial grot% in t%e food yte&. %erea t%e a&ount of

'reer: !ati!e diol!ed in t%e li'id '%ae could be treated a a lo

of anti&i: crobial (#a!idon et al*. 2005)*

o date. it %a not yet been fully undertood %ic% &olecular

'ro': ertie truly go!ern t%ee interaction t%at t%en render

anti&icrobial le effecti!e* It %a been uggeted t%at one of t%e

ey 'ro'ertie t%at 'lay a do&inant role i olubility. cauing

co&'ound to be &ore or le %eterogeneouly ditributed

t%roug%out a food &atriK* Co&'ound &ay 'referentially 'artition

into certain '%ae (e*g* t%e fat 'article). %ic% t%en contain %ig%er

concentration of anti&icrobial t%an ot%er

'%ae* 9 'eciEc tructurefunction relation%i' eKit t%at i

currently

till not ell undertood* 7e %y'ot%ei@e. t%erefore. t%atanti&icrobial it% different 'ro'ertie are affected at different

trengt% by c%ange in t%e tructural co&'oition of t%e food

&atriK* o t%i 'ur'oe. e e!aluated t%e anti&icrobial effecti!ene

of 39H. &et%yl'araben and o: diu& lactate. at !ariou

concentration. againt t%e initial bacterial -ora (&eo'%ilic

bacteria. colifor& bacteria. and lactic acid bacteria) in &inced &eat

%ile !arying t%e addition of fat* Minced &eat i bot% a &odel

yte& and a food 'roduct.ince ground &eat i old a uc% in t%e

u'er&aret and i ued in t%e &anufacture of ground &eat tea.

burger 'attie* %e ued anti&icrobial ued for t%e in!etigation ill

no %ortlybe introduced*

/G

:3auroyl:3:arginine et%yl eter &ono%ydroc%loride (3auric

arginateO 39H). a recently de!elo'ed eter of arginine and lauric acid.

i able to ra'idly reduce t%e nu&ber of &icroorgani& intrinically'reent u'on addition*39H i an a&'%i'%ilic anti&icrobial t%at %a

been %on to 'oe !ery %ig% anti&icrobial acti!itie in &odel

&i: crobiological yte&. i*e* t%e &ini&u& in%ibitory concentration

for 3iteria &onocytogene %a been re'orted to be a lo a 8

Qg+g (#eutc%e "a&&lung !on Miroorgani&en und Pellulturen

&b=


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88 /* Magriny et al* + International Journalof Food Microbiology 215 (2015) 86

(#"MP) 20649) (ecerril et al*. 201)* In 'rior tudie. t%e

anti&icrobial effecti!ene of 39H %a been aeed alone or in

co&bination it% ot%er anti&icrobial to 'rolong t%e %elf life of

&eat 'roduct (Martin et al*. 2009O Muriel:alet et al*. 2012O

"to'fort% et al*. 2010O aor&ina and #ora. 2009O er$ung et al*.

2014a.2014b)*

3i'o'%ilic anti&icrobial. uc% a 'araben. %a!e been ued a

anti: &icrobial in co&etic. '%ar&aceutic. and food for &ore

t%an

50 year ("oni et al*. 2002)* Met%yl: and 'ro'yl'araben %a!e been

de: clared to be generally recogni@ed a afe (,9") by t%e ("#). &olecular eig%t (g+&ol) 421. 152. and 112. and '?a

!alue *91(lacticacid). re'ecti!ely*


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W

?. alen. er&any) to a'article i@e of &&* fter &incing.&eat

and fat ere &iKed toget%er in different ratio to obtain t%e fat

addition de: ired 0 t*D (a0*9> U 0*00("#) and '= 5*46 U

0*01). 15 t*D (a0*96 U 0*002("#) and '= 5*60 U 0*01) and 50

t*D(a0*9>U

0*004("#) and '= 6*0 U 0*0)*2

%e fat le!el ere c%oen tode&on:

trate t%e in-uence of fat on t%e anti&icrobial. e!en fat le!el / 20D

are not alloed in &inced &eat (H


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*1* ,elati!e grot%

be%a!ior5

"o far. e could 'ro!e t%at t%e %y'ot%ei t%e a&ount of fat

addi: tion in &inced &eat %a an i&'act on t%e anti&icrobial efEcacy

i cor: rect* In order to ae and co&'are t%e effect of fat on t%e

efEcacy of t%e

2eteen t%e different fat le!el. '=:!alue are igniEcant different (' b 0*05O n^

6). a:!alue not*

"torage condition are tandard for fre% &eat in retail tore. %erea >0D/2 and

0DCS2 are condition ty'ically c%oen for turey breat or &ortadella*

4%e grot% cur!e of all &icroorgani& and all anti&icrobial treat&ent are

'ro!ided a "u''le&entary data*5

%e anti&icrobial efEcacy of all anti&icrobial againt t%e different &icroorgani&

a

in-uencedby t%e fat content i'ro!ided a "u''le&entary data*


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Fig* 1* "c%e&atic diagra& %oing t%e calculation of a relati!e grot% be%a!ior .baed on t%e integration of t%e grot% cur!e o!er ti&e %ere 91_ net grot% o!er ti&eO

92_ net tatic grot%+ill and 9C _ net ill o!er ti&e* ,elati!e grot% be%a!ior %a t%e &aKi&u& in%ibition at 80D.due to t%e detection li&it*

anti&icrobial.t%e grot% cur!e ere &at%e&atically analy@ed uinga i&'le integration 'rocedure. a decribed abo!e* %e

c%aracteritic grot% be%a!ior a e!aluated a decribed abo!e and

c%e&atically dran in Fig* 1 to 'ro!ide a uitable co&'arion of t%e

reult

%e in-uence of t%e fat addition on t%e anti&icrobial efEcacy

deter: &ined a relati!e grot% be%a!ior a igniEcant for t%e t%ree

anti&icro: bial it% a ' !alue of b 0*05* for all co&'arion (0 !* 15. 0

!* 50. and 15 !* 50 t*D fat)it% t%e eKce'tion of to co&'arion

t%e differencebeteen 0 and 15 t*Dfat %en &et%yl'araben a

added againt t%e total aerobic &eo'%ilic bacteria (' !alue 1) and 0

and 50 t*Dfat. and %en odiu& lactate a added againt lactic acid

bacteria (' !alue 0*9)*

*1*1* 39H%e e!aluation of t%e relati!e grot%be%a!ior. a outlined abo!e.

of aerobic &eo'%ilic (). colifor& (6). and lactic acid bacteria (C)

under t%e in-uence of different 39H concentration and fat addition

i %on in Fig* 5* 39H %oed an anti&icrobial acti!ity againt

&eo'%ilic &icro: organi&.colifor& bacteria. and lactic acid bacteria*

%e %ig%et anti&i: crobial acti!ity a deter&ine againt lactic acid

bacteria. it% a relati!e grot% be%a!ior of 80D eualing a total

in%ibition (ee Met%od ection) (Fig*4C and 5C)* Fig* 5 %o t%at

only at 39H concentration / 0*5 &g+g t%at total aerobic &eo'%ilic

bacterial count ere affected* rot% in%i: bition of tet

&icroorgani& igniEcantly increaed %en 50 t*Dfat a 'reent

in &inced &eat co&'ared to &inced &eat containing 0 or

15 t*D fat (Fig* 59

C)* In contrat to t%e ober!ed be%a!ior of 39H to c%ange in t%e fat

con: tent "oni and coaut%or re'orted t%at %en 39H a added to

try'tic oybrot%. i& &il (0*0D fat). or %ole &il (*4Dfat)at 4 TC

for 15 day. 0*2.0*4 or 0*8 &g+g a needed re'ecti!ely to reduce 3* &onocytogene

le!el


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to belo t%e detection li&it* ("oni et al*. 2010)* 7oodcoc and

coaut%or obtained i&ilar reult (7oodcoc et al*. 2009)* %ere. 0*2

Y 10 Qg+g 39H a needed to reduce 3* &onocytogene in i& &il

(2D fat) to belo t%e detection li&it.%ile no effect a ober!ed in

full fat &il tored at 6 TC for 21 day* %e fact t%at no uc% fat induced

loe ere ob: er!ed in t%e in!etigated &inced &eat &ay be due

to t%e fact t%at t%e lean &inced &eat i a co&'oitionally co&'leK

oft &atter yte& t%at &ay 'ro!ide le o'ti&al grot% condition

t%an a -uid yte& uc% a &il or try'tic oy brot%* 7%ile ater

acti!ity c%ange little it% increa: ing fat content. le ater i

generally a!ailable* "i&ilarly. oKygen a!ail: ability &ay be reduced

'utting additional tre on &icroorgani&*

%e circu&tance t%at in t%e literature an increaing co&'leKity

of t%e urrounding &edia lead to a lo of anti&icrobial efEcacy but

not in t%e in!etigated &inced &eat &ay be due to t%e fact t%at t%e

lean &inced &eat i itelf a co&'leK &ediu& and t%at t%e addition of

a 'or: tion fat doe not lead to %ig%er co&'leKity nor in &ore ide

reaction of t%e anti&icrobial* In t%i in!etigation t%e o''oite

ee& to be t%e cae. t%e reaon for t%e %ig%er anti&icrobial efEcacy.

i &ore liely due to de: teriorated li!ing condition lie %ig%er

concentration of anti&icrobial in t%e ater '%ae and a reduced

&ound of oKygen*

3actic acid bacteria ee&ed to be &ore uce'tible to 39H t%an

t%e ot%er 'ecie tudied ince t%e %ig%er concentration of 39H ued

a able to in%ibit t%e 'roliferation of lactic acid bacteria in all &inced

&eat yte& during torage ti&e (Fig*4)* 3oer concentration of t%e

anti&i: crobial alo recorded initial grot% reduction of lactic acid

bacteria*

*1*2*Met%yl'araben

%e e!aluation of t%e relati!e grot%be%a!ior. a outlined abo!e.

of aerobic &eo'%ilic (). colifor& (6). and lactic acid bacteria (C)

under


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Fig* 2* C%aracteritic grot% be%a!ior of aerobic &eo'%ilic bacteria o!er ti&e in &inced &eat containing 0 t*Dfat (). 15 t*Dfat (6).and 50 t*Dfat (C) tored at 12 TC for

eig%t day under &odiEed at&o'%ere.in t%e 'reence of lauric arginate (39H)at different concentration (0. 0*5. 1. 1*5. 2.0. and 2*5 &g+g)*

t%e in-uence of different &et%yl'araben concentration and fat

addition i %on in Fig* 6* In accordance it% t%e relati!e grot%

be%a!ior of 39H. t%e efEciency of &et%yl'araben a %ig%er %en

&inced &eat contained

50D fat. it% t%e eKce'tion of colifor& bacteria* Met%yl'araben%oed a i&ilar anti&icrobial acti!ity regardle of t%e a&ount of

fat and anti&icrobial concentration (Fig* 6)* 7it% %ig%er

concentration of &et%yl'araben.t%e in-uence of fat beco&e &ore

'ronounced. e!en for t%e increae fro& 0 to 15 t*D fat*

Met%yl'araben a %ig%ly effecti!e againt colifor& bacteria

regardle of t%e concentration (Fig* 6)* =o: e!er. t%e &aKi&al

concentration of &et%yl'araben ued (20 &g+g) a not able to

reduce t%e grot% of t%e aerobic &eo'%ilic and lactic acidbacteria

abo!e 50D in any of t%e &inced &eat yte& (Fig*6 and C)*

,egarding t%e anti&icrobial acti!ity of &et%yl'araben. ra&:

'oiti!ebacteria are generally &ore uce'tible to non:'olar '%enolic

co&'ound t%an ra&:negati!e bacteria. becaue t%e latter %a!e t%e

ability to creen t%at anti&icrobial due to t%e outer &e&brane

li'o'olyacc%aride layer (#a!idon. 2005)* Met%yl'araben %a been

generally recogni@ed a afe (,9")u' to a concentration of 1 &g+g

%en ued a a 'reer!ati!e in food* n initial let%ality (i*e*

&icroorgani& ere Ert inacti!ated.but ur!i!or t%en ada'ted

and began to gro again) of &et%yl'araben againt bacteria in food

'roduct %a been re'orted.but only at concen: tration igniEcantly

%ig%er t%an t%e !alue 'er&itted ("oni et al*. 2002)* Fyfe and "toddart

(199>) in!etigated t%e effect of &et%yl'araben againt 3*

&onocytogene and "al&onella enterica eroty'e Hnteritidi*Concentra:

tion of `1 &g+g ere not effecti!e in in%ibiting t%e grot% of eit%er

of t%e to 'ecie in &icrobiological tet &edia (Fyfe and "toddart.

199>)* St%er tudie re'orted t%at t%e anti&icrobial efEcacy of

&et%yl'araben i e!en loer in food yte& t%an in laboratory

&edia (er et al*.

2008)*

*1** "odiu& lactate

%e e!aluation of t%e relati!e grot% be%a!ior.a outlined abo!e.

of aerobic &eo'%ilic (). colifor& (6). and lactic acid bacteria (C).

under t%e in-uence of different odiu& lactate concentration and fat

addi: tion i %on in Fig* >* In contrat to t%e ot%er anti&icrobial.odiu& lactate %ad t%e loet anti&icrobial efEcacy %en a''lied

to t%e &inced &eat it% a fat addition of 50 t*D (in co&'arion

to t%e ot%er fat addition) (Fig* >)* "odiu& lactate %ad a &ore

'ronounced grot% reduction for t%e t%ree bacteria aeed %en

15 t*D fat a added to t%e &inced &eat. in co&'arion to lean

&eat (0 t*D fat added) and &inced &eat it% 50 t*Dfat*

"e!eral tudie carried out on &eat 'roduct decribed t%e efE:

ciency of odiu& lactate againt &eo'%ilic 'ecie. uc% a

3* &onocytogene (ar&'alia et al*. 2004O Martin et al*. 2009O

Mbandi and "%elef. 2002)* ar&'alia et al* (2004) re'orted t%at t%e

grot% of 3* &onocytogene in Franfurterty'e auage a loed

donby 18 &g+g odiu& lactate. but a not totally in%ibited* In

co&'arion to t%e control (8*2 log CF


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&od: iEed at&o'%ere.in t%e 'reence of lauric arginate (39H)at different concentration (0.0*5. 1. 1*5. 2*0. and 2*5 &g+g)*


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Fig* 4* C%aracteritic grot% be%a!ior of lactic acid bacteria o!er ti&e in &inced &eat containing 0 t*Dfat (). 15 t*Dfat (). and 50 t*Dfat (C)tored at 12 TC for eig%t day

under &odiEed at&o'%ere.in t%e 'reence of lauric arginate (39H)at different concentration (0.0*5. 1. 1*5. 2*00. and 2*5 &g+g)*

1994). or li!er auage (Miller and cuff. 1994O "%elef and ;otluri.

1995)*

S!erall. it ee& t%at odiu& lactate i &ore efEcient %en eit%er

no fat or 15 t*D fat a added to &inced &eat*9 i&ilar be%a!ior

a ob: er!ed by =u and "%elef (1996) in beaer auage (=ui etal*. 2001)* %ee aut%or concluded t%at t%e in%ibitory acti!ity of

odiu& lactate at a concentration of 1*8D a %ig%er it%

increaing fat addition* %i could be caued by t%e increae of

ater:oluble alt in t%e ater '%ae of t%e food &atriK* %erefore.

t%e fat addition could %a!e a igniEcant effect on t%e anti&icrobial

acti!ity in &inced &eat* 9lterna: ti!ely. t%e %ig% fat addition &ay

counteract t%e anti&icrobial acti!ity of odiu& lactate* Fat addition

in &eat &ay eKert a'%yical 'rotection of t%e bacterial cell or caue

o&e interaction beteen t%e fat in t%e

&eat and bacterial cell all li'id and. a a reult. it allo

&icroorgan: i& to gro (Me%ta and atini. 1994) a ell a

increaing t%e '=*

t t%i 'oint. e no t%at t%e fat addition in &inced &eat %a

an i&'act on t%e anti&icrobial efEcacy of all anti&icrobialeKa&ined. and t%at t%e effect i &ore or le 'ronounced

de'ending of t%e anti&icrobial*

*2* Mec%anitic inig%t

7e ugget t%at t%e c%ange in t%e anti&icrobial efEcacy of

&et%yl'araben and odiu& lactate are baed on t%e increaing

concen: tration of t%e 'articular anti&icrobial in t%e reduced ater

'%ae of t%e &eat batter due to an increae of t%e fat addition* In

order to dra out

Fig* 5* # urface 'lot of t%e calculated relati!e grot% be%a!ior o!er a'eriod of eig%t day a a function of t%e fat (0. 15. 50 t*D)and 39H (0*5.1. 1*5. 2*0. and 2*5 &g+g)

concentration in t%e &eatbatter*For &eo'%ilic bacteria (). colifor& bacteria (6).and lactic acid bacteria (C)*

Fig* 6* # urface 'lot of t%e calculated relati!e grot% be%a!ior o!er a'eriod of eig%t day a a function of t%e fat (0. 15. 50 t*D)and &et%yl'araben (1.5. 10. and 20 &g+g)

con: centration in t%e &eatbatter*For &eo'%ilic bacteria (). colifor& bacteria (6).and lactic acid bacteria (C)*


11/14

Fig* >* # urface 'lot of t%e calculated relati!e grot% be%a!ior o!er a'eriod of eig%t day a a function of t%e fat (0. 15. 50 t*D)and odiu& lactate (20.40. and 60 &g+g)

concen: tration in t%e &eatbatter*For &eo'%ilic bacteria (). colifor& bacteria (6).and lactic acid bacteria (C)*

Fig* 8* "uggeted tructural interaction be%a!ior of anti&icrobial.39H. &et%yl'araben.and odiu& lactate it% co&'onent (fat. ater. and 'rotein) of a i&'liEed di'ered

&eat y: te& containing !ariou a&ount of fat* () lean &eat.(6)15 t*Dfat addition. and (C)50 t*Dfat addition*


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t%e &ec%anitic uggetion of t%e ober!ation. e 're'ared a

i&'li: Eed c%e&atic diagra& of a di'ered &eat yte& coniting

of &eat and fat 'article. and ater to illutrate bot% t%e c%ange in

t%e &eatbatter due to an increaing fat addition and t%e tructural

organi@ation of anti&icrobial co&'ound it%in t%e auage &atriK

(Fig*8)* %e &i: croorgani& generally reide in t%e aueou '%ae

%ile anti&icro: bial 'referentially aociate it% one or &ore of

t%e di'ered &eat'%ae according to t%eir &olecular'ro'ertie*

I* () %e 'oiti!ely c%arged 39H bind to negati!ely c%arged

&eat 'article in turn loering it anti&icrobial efEcacy*

Moreo!er. due to it &olecular 'ro'ertie. it i liely t%at t%e

a&'%i'%ilic 39H &olecule 'referentially adorb to t%e

interface beteen ater and fat* 9lternati!ely. t%ey &ay be

'reent a &icelle in t%e aueou '%ae* () reduction of

t%e anti&icrobial efEcacy occur becaue t%e increaed fat

content caue &ore 39H to be 'reent at t%e interface and.

t%erefore. a &aller a&ount of 39H can be acti!e againt

&icroorgani&* (C) 9t t%e %ig%et a&ount of fat added (50

t*D).&ore 39H &ay again be 'reent in t%e aueou '%ae*

%i i becaue t%ere eKit an euilibriu& be: teen t%e

a&ount of 39H adorbed at t%e interface and 39H in t%e ater

'%ae* lt%oug% &uc% 39H i adorbed at interface. t%e loer

a&ount of ater caue t%e re&aining 39H concentra: tion int%e aueou '%ae tobe uite %ig%*

II* Met%yl'araben.a a fat:oluble 'reer!ati!e. i &ainly 'reent

in t%e fat '%ae and i only lig%tly oluble in ater*

/e!ert%ele. &et%yl'araben can alo only %o anti&icrobial

acti!ity %en 'artitioning in t%e ater '%ae* (9C) %e

actual concentration of &et%yl'araben increae in t%e ater

'%ae.ince. it% an in: creaing fat addition. a loer a&ount

of o!erall ater i in t%e yte&*

III* "odiu& lactate i &ore or le de'rotonated de'ending on t%e

'=. %ile only t%e undiociated for& i t%e &icrobially acti!e

one* %ig%er a&ount of fat in t%e yte& reult in a %ig%er

'= !alue* t '= 6 (50D fat). only 0*8D of undiociated lactic

acid i'reent. at '= 5*6 (15D fat). 2D of undiociated lactic

acid i 'reent. and at '= 5*46 (0D fat). 2*>4D of

undiociated and

9>*26D of t%e diociated for& of lactic acid are 'reent* ()

7it% an increaing fat concentration. t%e concentration of

odi: u& lactate ill increae in t%e ater'%ae.reulting in a

%ig%er anti&icrobial efEcacy* (C) 7it% a furt%er increae of

t%e fat addition. t%e anti&icrobial concentration till increae.

i&ilar to t%at in t%e cae of &e%tyl'araben* %e '= !alue

counteract t%i effect. ince t%e !alue of t%e &eat batter

increaed to 6

and. t%erefore. &ot of t%e lactate i diociated. and t%u.

cannot diffue into t%e bacteria cell*

4* Concluion

%e tudy %a %on t%at anti&icrobial efEcacy de'end &otly

on t%e ty'e of organi& and &ode of action of t%e anti&icrobial*%e

in-u: ence of fat addition on t%e anti&icrobial efEcacy a. t%ereby.

generally eual for all ty'e of organi& aeed* 7e could %o

t%at t%e anti: &icrobial efEcacy of 39H decreaed it% increaing fat

addition (0 to 15 t*D). and t%en increaed again it% a furt%er

increae of fat addition (15 to 50 t*D).%ile for &et%yl'araben.t%e

anti&icrobial efEcacy in: creaed it% increaing fat addition o!er all

concentration* For odiu& lactate. t%e efEcacy increaed it%

increaing fat addition (0 to 15 tD) and t%en decreaed it% a

furt%erincreae of t%e fat addition (15 to 50 t*D)*

7e conclude t%at e!en %en t%e reult ugget t%at all t%ree

anti: &icrobial teted (39H. &et%yl'araben and odiu& lactate) are

in-u: enced by t%e co&'oition of t%e &eat batter. t%ere areo&e igniEcant difference in t%e &anner* 39H i a eniti!e.

tructured co&:'onent and i. t%erefore. in-uenced by t%e added

fat. %erea t%e


13/14

anti&icrobial efEcacy of &et%yl'araben and odiu& lactate i in-u:

encedby ide:effect of t%e co&'oitional c%ange of t%e &eat

batter*

,eult %ould be of interet to food and 'eciEcally &eat

'roduct &anufacturer. %en c%ange in t%e for&ulation are

'lanned t%e anti: &icrobial for&ulation could be reconidered a

ell* Finally. additional tudie ill be needed to enable

undertanding in detail %ere reaction beteen anti&icrobial and

t%e urrounding &atriK tae 'lace*

9cnoledg&ent

%i reearc% 'ro$ect a u''orted by t%e er&an Minitry of

Hco: no&ic and Hnergy (!ia 9iF) and t%e FHI (Forc%ungrei

der Hrn%rungindutrie e**. 6onn);ro$ect iF 16969/* 7e ould

lie to t%an ?urt =err&ann for %i tec%nical ad!ice during

're'aration of t%e &inced &eat a&'le*

''endiK * "u''le&entary data

"u''le&entary data to t%i article can be found online at

% tt'++dK* doi*org+1 0*1 0 1 6+$*i$f ood &icro*2 0 1 5*0 8 *0 1 >*

,eference

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titra tio n calo: ri& etry. lig % t c attering. a nd & ic roelectro' %o rei* 3ang&u ir 2 5 .

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fo r& u la tio n a n db y d i'' in g in o rga n ic a c id olution*J* F o od ;rot*6 > . 2 4 5 62 464*

ar&'alia. I*M*. ?outou&ani. ?*;*. eornara. I*. el. ?*H*. "canga. J**. ?endall. ;**.

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6Blte. M*. Pen. 7*. 200* M i r o b i o l o g i e d e r 3 e b e n & i tte l 6a n d Fleic%F le ic%Fein o t*In7e b er.=* (Hd*)6e% r] e r lag # H .''*1 1 1 28 *

Cro@ier:#odon. Carter.**M*. P%eng. P*. 2005*F o r& u la ting f o o d a fe ty an o ! e r! ie

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#a!idon. ;*M*. 2005*; ara b en*In ra n e n. *3* (H d *). 9nti&icrobial in F o o d * C , C ;re .

''*2 9 1 0*

#a!idon. ;*M*. "ofo. J*/*. ranen.*3*. 2005* F o o d a n ti& ic ro b ia l an intro du ctio n*

In ranen. *3 * (H d *) . 9nti&icrob ial in F o o d. 2%ird e d* C , C ; re .'* 1 0*

#oore. "*. 2005* S rg a n ic a c id * In # a ! id o n . ; *M *. " o fo . J */ *. 6ran en. *3 * (Hd *).9nti& i: c r o b ia l in F o o d * C , C ; re .''*9 11 42*

Farid. M*. al]a. *. Mar%all. #*3*. 2001* M icr o b io lo gy of M e a t. M ea t " c ie n c e a nd

'' lica: tion*C , C ; re M a rc e l # e e r. In c *. ''*1 491 69*

Fi. M*. 3e@c@yNa:Fi. *. 200>* Mic robio logic a l and en o ry c% a nge in &in c ed beef

tre a ted i t% ' ota iu & la c ta t e and odi u & di a cet a te du r ing re f rig e ra t ed torag e*

Int*J* F o od ; ro'* 1 0. 5 8 95 98*

Fi. M*. "ura. ?*. Fire. *. 2008* ;r o'e rti e of re frig e rated gro u nd b e ef tr e a tedit%' o ta iu & la c ta te a n d o d iu & diacetate*J* " c i* F o od g ric* 8 8. 9 19 9*

Fung. #*Z*. ?atner. J*J*. ?atner. C*3*. anier. M**. =a$&eer.M*/*. ;%ebu. ,*?*. "&it%.

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C,C ; re M a rc e l # e er In c *. / e Z o r . ''*1 > 12 05*

Fyfe. M*C*. "toddart. J*F*. 199>*"y n t%e tic u' ra& o le c ular c% e &i tr y*c c * C% e &* ,e * 0. 9 4 01*

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