Potassium Sorbate as a Fungistatic Agent In Country Ham Processing

Author:

BALDOCK J. D.1,FRANK P. R.1,GRAHAM PAUL P.1,IVEY FRANK J.1

Affiliation:

1. Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061

Abstract

Sixty, seventy and ninety-day-old country cured hams were used to evaluate potassium sorbate as a fungistatic agent during aging and holding for market. A 1-min spray of 5% (w/v) potassium sorbate offered the lowest effective level for inhibition of fungal growth. Mold and yeast colony counts 30 days post-treatment were significantly lower than initial numbers but protection was lost by the 60th day under conditions conducive to fungal outgrowth (21 ± 5 C and 70 ± 5% relative humidity). Greater mold inhibition was noted when a 10% potassium sorbate spray was used under identical conditions. Less than 65% relative humidity inhibited mold growth on 120-day-old ham slices held at 7 C. Mold and yeast counts tended to be lower on hams treated after 60 days of processing than on hams treated after 90 days of processing. Residual concentrations of sorbic acid required to inhibit mold growth and yield an acceptable ham after 30 days storage were within the limit approved by the Food and Drug Administration for other food products.

Publisher

International Association for Food Protection

Subject

Microbiology,Food Science

Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Sorbic Acid;Kirk-Othmer Encyclopedia of Chemical Technology;2014-09-16

2. Mycoflora of Two Types of Portuguese Dry-Smoked Sausages and Inhibitory Effect of Sodium Benzoate, Potassium Sorbate, and Methyl p-Hydroxybenzoate on Mold Growth Rate;Journal of Food Protection;2007-06-01

3. Sorbic Acid;Kirk-Othmer Encyclopedia of Chemical Technology;2000-12-04

4. Chemistry of sorbates—a basic perspective∗;Food Reviews International;1994-02

5. Spoilage Yeasts;Critical Reviews in Biotechnology;1992-01

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