The effect of pH and nitrite concentration on the antimicrobial impact of celery juice compared with sodium nitrite on Listeria monocytogenes

dc.contributor.advisor Joseph G. Sebranek
dc.contributor.author Horsch, Ashley
dc.contributor.department Food Science and Human Nutrition
dc.date 2018-08-11T14:27:22.000
dc.date.accessioned 2020-06-30T02:47:05Z
dc.date.available 2020-06-30T02:47:05Z
dc.date.copyright Tue Jan 01 00:00:00 UTC 2013
dc.date.embargo 2015-07-30
dc.date.issued 2013-01-01
dc.description.abstract <p>Increasing consumer concerns of harmful preservatives have intensified consumers' demand for natural and organic alternatives. In response to this demand, uncured or no-nitrate-or-nitrite-added meat products which utilize celery juice concentrates as an alternative to sodium nitrite, have emerged on the market to replace conventional nitrite sources. The objective of this study was to evaluate the effect of celery juice pH for the impact of nitrite on L. monocytogenes growth. In addition, equal concentrations of nitrite in celery juice and conventional nitrite were evaluated to determine the impact of nitrite concentration from these sources on L. monocytogenes growth. These objectives were assessed using both a broth and ham system. Celery juice (CJ) was less effective than the conventional nitrite in the broth study at 100 ppm nitrite concentration but in the ham experiment the CJ treatments at both 100 and 200 ppm resulted in similar growth of L. monocytogenes (p>0.05) compared to their counterparts 100 and 200 ppm sodium nitrite. Adjusting the pH of the celery juice proved to be more effective at suppressing L. monocytogenes growth at 200 ppm than 100 ppm in the ham. No differences in growth (p>0.05) were found between the unadjusted 100 ppm celery juice (pH~9.2) and adjusted 100 ppm celery juice (pH~6.0) in either the broth or ham study. Color measurements of the ham indicated that all the CJ treatments were darker (lower L*) and more yellow (higher b*) than the sodium nitrite treatments. As concentration increased within the CJ treatments the L* became significantly lower (p<0.05) and b* values became significantly (p<0.05) greater. Overall, similar redness (a*) values were seen in both the CJ and sodium nitrite treatments. Residual nitrite concentrations were similar for both the 100 and 200 ppm treatments in the ham study, except for the adjusted (pH~ 6.3) 200 ppm CJ treatment which had significantly less (p<0.05) residual nitrite than the unadjusted (pH~6.6) 200 ppm CJ and 200 ppm sodium nitrite treatments.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/etd/13062/
dc.identifier.articleid 4069
dc.identifier.contextkey 4250703
dc.identifier.doi https://doi.org/10.31274/etd-180810-3504
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath etd/13062
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/27251
dc.language.iso en
dc.source.bitstream archive/lib.dr.iastate.edu/etd/13062/Horsch_iastate_0097M_13377.pdf|||Fri Jan 14 19:43:19 UTC 2022
dc.subject.disciplines Agriculture
dc.subject.disciplines Animal Sciences
dc.subject.disciplines Food Science
dc.subject.keywords celery juice concentrate
dc.subject.keywords ham
dc.subject.keywords Listeria monocytogenes
dc.subject.keywords natural
dc.subject.keywords nitrite
dc.subject.keywords pH
dc.title The effect of pH and nitrite concentration on the antimicrobial impact of celery juice compared with sodium nitrite on Listeria monocytogenes
dc.type article
dc.type.genre thesis
dspace.entity.type Publication
relation.isOrgUnitOfPublication 4b6428c6-1fda-4a40-b375-456d49d2fb80
thesis.degree.level thesis
thesis.degree.name Master of Science
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