Influence of fat addition on the antimicrobial activity of sodium lactate, lauric arginate and methylparaben in minced meat

International Journal of Food Microbiology
Núria MagrinyàJ Weiss

Abstract

A minced meat model system containing three different fat levels (0, 15, and 50 wt.%) was used to evaluate the antimicrobial efficacy of three antimicrobials with different aqueous solubilities (sodium lactate>lauric arginate (Nα-lauroyl-L-arginine ethyl ester, LAE)>methylparaben). Various concentrations of sodium lactate (20, 40, and 60 mg/g), lauric arginate (0.5, 1, 1.5, 2.0, and 2.5 mg/g) and methylparaben (0.1, 0.5, 1.0, and 2.0 mg/g) were used to evaluate the antimicrobial activity against natural meat microbiota (total aerobic mesophilic colony counts, coliform bacteria, and lactic acid bacteria). The results indicate that the three antimicrobials tested are influenced at different strengths by the changes of the fat addition of the minced meat. The antimicrobial efficacy of LAE and methylparaben is increased by a higher fat content in the meat batter, whereas for lactate no clear lactate proportionality relationship can be seen. This structure sensitivity is most strongly pronounced with lauric arginate, which we attributed to the amphiphilic character of the molecule.

References

Oct 22, 2002·Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association·M G SoniG A Burdock
May 17, 2005·American Journal of Physiology. Heart and Circulatory Physiology·Stephen J CrozierLeonard S Jefferson
May 29, 2012·International Journal of Food Microbiology·Virginia Muriel-GaletPilar Hernández-Muñoz
Mar 25, 2014·Environment International·Dorota BłędzkaWojciech Wąsowicz

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Citations

Oct 26, 2016·Journal of Food Science and Technology·Hager H A B EltilibIsam A Mohamed Ahmed

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