Abstract
The major objective of this study was to evaluate the effect of water soluble fat replacers on the growth of bacteria of importance to processed meats. The first part of the study evaluated the effect of water soluble fat replacers (Beneo™ GR, Beneo™ HPX, STA-LITE WSIII™, Fibersol-2 and Nutriose) on the growth of Lactobacillus sakei and Listeria monocytogenes. Fibersol-2 appears to have the greatest potential for replacing fat without compromising microbiological stability as increase in its water phase concentration resulted in a significant increase in the lag phases of both Lb. sakei and L. monocytogenes. On the other hand, Beneo™ GR stimulated the growth of L. monocytogenes, implying that its use could compromise microbiological safety. In the second part of the study pork liver paté and low fat paté (30% less fat) were challenged with L. monocytogenes. The low fat paté was determined to be microbiologically less stable than the reference paté. This was a result of the low fat paté having significantly higher water activity and pH values than those of the reference paté. The results of this study are of importance to the meat processing industry to make more informed decisions when reducing and/or replacing fat.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
