Abstract

Quality and safety of ready-to-eat meat products can be altered by antimicrobial agents such as lactates, diacetates and citrates. This project evaluated the effect of Ional (1.5, 2.5, 3.5%), Ional LC (1.5, 2.5, 3.5%) and Optiform SD4 (2.5%) compared to a control on selected physical and chemical characteristics of ready-to-eat vacuum-packaged bologna slices stored less than 4°C for up to 112 days of retail display. Water activity (aw), expressible moisture (WHC), pH, fat and moisture content, cooking yield, texture profile analysis, puncture test, Hunter color values were evaluated. Addition of antimicrobials decreased pH. Product with Optiform SD4 (2.5%) had the highest cooking yield. Bologna formulated with Optiform SD4 (2.5%) had the highest springiness and hardness values after control and the highest puncture value. Water activity was not significantly different (p>0.05) between treatments. Furthermore, day of display had no significant effect on a_w. L and a values were not significantly different between treatments, except for Ional LC (3.5%) compared to the control. Overall, treatments with Ional (1.5%), (2.5%) and Optiform SD4 (2.5%) were most effective for preserving the quality of the bologna (s). Also, the highest levels of antimicrobial agents had a detrimental effect on the quality of ready-to-eat bolognas.

Keywords:

Antimicrobial, pH, quality, sausage, texture,

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