Effect of different preservatives on microflora in soy extended beef mincemeat

Abstract

The effect of different preservatives on microflora in beef mincemeat extended with texturized soy protein (TSP) and stored at 5ºC was study. Five variants of current formulation of extended mincemeat with TSP were done and they were mixed with each one of preservatives: 450 mg/kg of SO₂ added as sodium metabisulphite, 1 g/kg of potassium sorbate, sodium lactate (2%) - sodium acetate (0.3%) and 45 g/kg of the preservative that is used in the meat industry. A control variant without preservative was prepared. All variants were stuffed in 80 mm plane wide low permeability casings. Microbiological analysis: colonies forming units, coliforms total, mould and yeast and psychrophiles counts were carried out every week. The use of preservatives in mincemeats extended with TSP in waterproof gut and conserved in refrigeration conditions is a feasible solution for its commercialization. Sodium metabisulphite was the best preservatives and was effective on the microorganisms studied.