On 28 Nov 2000, Irene Thomas (Food Assurance wrote, at least in
part:
> Dear Seafood List members
> Have any of you had any experience in the use of lactates as a
> microbiological hurdle in smoked seafood products?
> Irene Thomas
Irene,
I was one of the first users of lactate in meat products
(sausages, cooked ham, minced meat), already years ago. It
really works. Below some information about lactate and lactic
acid in seafood (copied from my files. The original source of
the information are the "inventors", i.c. Purac):
>>>>>>>>>>>>
Lactate is used in the further processed fish industry (fish
cakes, smoked salmon, injected fillets, marinated fish). Lactate
inhibits the growth of spoilage bacteria and pathogenic bacteria
(e.g. Listeria, Salmonella, Clostridium). Lactate in combination
with salt is the only proven ingredient that can control
Listeria monocytogenes. The use of 3% Lactate in the end product
will increase the shelf life with 30 to 60%.
For whole muscle products, lactate can be either injected or tumbled into
the product. For emulsified products, add lactate as the final ingredient.
Guide lines how to use sodium/potassium lactate in further
processed fish products: * 2.5 - 3.0% sodium/potassium lactate
(60% commercial available solution) based on the weight of the
final product
* add lactate to the brine as the final ingredient
* sodium and potassium lactate are equally effective.
A surface treatment
Do not use sodium lactate as a surface application. Due to its
hygroscopicity, sodium/potassium lactate pulls water out of the
fish fillets resulting in a watery layer on the outside. Use
lactic acid instead.
Surface treatment guidelines:
- 1.5% - 2.0% PURAC Spray (buffered lactic acid with a slightly higher pH to
protect color and texture of fish with a weaker muscle)
- Preferably use a spray, low pressure (20-40 psi, spray nozzle can be
installed over a stainless steel conveyer belt
- Mist the solution onto the surface, just moist the surface
- Use lactic acid as the final wash (leave it on the surface)
>>>>>>>>>>>>>>>>>
For further information please contact Purac,
Attached (MsWord7): an article regarding the antimicrobial
effect of lactate.
Regards,
Jan Verhoeven
___________________________________________________________________________
Mr. J.(Jan)A.M. Verhoeven, director of Foodfocus Consultancy & Service Food
mailto: info@foodfocus.nl http://www.foodfocus.nl
De Volder 32
NL-5283 ZD Boxtel, The Netherlands
Tel. +31-411-675639 Fax +31-411-671156
_______________________________________
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File: Na-Lactaat Pathogenen Vis Vlees[Listeria article].doc
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