Abstract
Despite its low water activity (Aw), food poisoning accidents associated with beef jerky consumption and problems due to mold growth have been reported. The objects of this study were to investigate the effect of yuza powder and the mixture of sodium lactate (SL) and sodium acetate (SA) to prevent the growth of S. aureus and A. flavus, as well as aflatoxin production in beef jerky. Different concentrations of the SL and SA (0, 0.75, and 1%) mixture were added to sliced beef and the Aws were adjusted to 0.70, 0.75, and 0.80. The effect of yuza powder and the SL and SA mixture on S. aureus in beef jerky (Aw 0.80) was also investigated at 10°C and 25°C. A rapid decline is that S. aureus population was observed in beef jerky containing yuza powder and mixtures of SL and SA. Antifungal effects against A. flavus were observed in beef jerky containing the SL and SA mixture at Aw below 0.75. The growth of A. flavus and aflatoxin production were prevented in beef jerky containing the yuza powder and a 1% mixture of SL and SA at 10°C and 0.80 Aw. The addition of yuza powder increased the hardness score of the beef jerky. Under current Aw regulations (0.80), beef jerky may pose a public health risk due to the growth of A. flavus and the presence of aflatoxin.
Highlights
Beef jerky is a popular snack in many countries
The objects of this study were to investigate the effect of yuza powder and the mixture of sodium lactate (SL) and sodium acetate (SA) to prevent the growth of S. aureus and A. flavus, as well as aflatoxin production in beef jerky
The results of the present study showed that the addition of yuza powder and the SL and SA mixture to beef jerky decreased the populations of S. aureus at both 10 ̊C and 25 ̊C and, reduced the risk of food poisoning that occurs from enterotoxin produced by S. aureus
Summary
A recent study reported the growth of Staphylococcus aureus on beef jerky (Aw 0.78) at temperatures above 21 ̊C [7]. Nitrites do not control the growth of fungi [11] and the addition of sodium chloride may cause many health problems, so low-sodium preparation methods have been explored. Various concentrations of sodium (di) acetate and sodium lactate mixtures have been used to prevent spoilage and the growth of pathogenic bacteria in meat products [17] [18]. We investigated the effects yuza powder and the mixture of sodium lactate and sodium acetate on the physicochemical, antimicrobial, antifungal, and aflatoxin-inhibiting properties of beef jerky as functions of Aw and temperature
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