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Agricultural biotechnology and food biotechnology, 4.2 ANIMAL AND DAIRY SCIENCE
The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55–62.5 °C). Ground beef mixed with LAE was vacuum sealed and a laboratory water bath was used for sous-vide cooking. Loglinear and Weibull models were fit to the survival microbial population and the D and Z-values were determined at 55–62.5 °C. Calculated D-values ranged from 33.62 to 3.22 min at temperature 55–62.5 °C. LAE at higher concentration is an effective antimicrobial to increase the inactivation of the pathogen in sous-vide cooking. With the addition of LAE, D-values at 55 and 62.5 °C determined by the Loglinear model decreased from 31.86 to 2.28 min (LAE 1000 ppm) and 16.71 to 0.56 min (LAE 3000 ppm), respectively; whereas the D-values at 55 to 62.5 °C determined by the Weibull model were 44.26 and 2.09 min (LAE 1000 ppm) and 22.71 and 1.60 min (LAE 3000 ppm), respectively. This study shows that sous-vide processing of ground beef supplemented with higher concentration of LAE effectively inactivates L. monocytogenes and thus, helps increase the microbiological safety and product quality.
Vijay K. Juneja, Marangeli Osoria, Uma Tiwari, Xinran Xu, Chase E. Golden, Sudarsan Mukhopadhyay, Abhinav Mishra, The effect of lauric arginate on the thermal inactivation of starved Listeria monocytogenes in sous-vide cooked ground beef, Food Research International, Volume 134, 2020, 109280, ISSN 0963-9969. DOI: 10.1016/j.foodres.2020.109280.