Influence of Phosphate and Glucose Addition on some Important Spoilage Bacteria in Vacuum Packed Bologna-Type Sausage

Abstract

Studies were done on the influence of phosphate and glucose addition on some selected spoilage bacteria in vacuum packed sliced bologna-type sausage during refrigerated storage. Batches with low pH phosphate mixture or sodium tripolyphosphate were used along with batches without phosphate addition. Addition of low pH phosphate had a pronounced influence on Brochothrix thermosphacta and Serratia liquefaciens, while the influence of glucose addition on these bacteria was small. No marked effect of phosphate type could be observed with the lactic acid bacteria, but the most profound growth happened in sausages without phosphate, and at 2°C was stimulated by glucose addition. Lactic acid accumulated more rapidly in batches without phosphate addition.