Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)

Table 2 Microbial load (log₁₀ cfu/g) of traditional meat product during refrigerated & ambient storage

Conditions	Traits	Treatments	Storage period (days)
			0	5	10	13	15
Refr.	Total Plate Count	C	ND	ND	1.3 ± 0.23^c	2.5 ± 1.21^bP	5.4 ± 2.03^aP
		SDA	ND	ND	ND	1.1 ± 1.09^bR	1.9 ± 1.11^aR
		PL	ND	ND	ND	1.7 ± 0.09^bQ	2.5 ± 1.05^aQ
		CL	ND	ND	ND	1.3 ± 0.03^bQR	2.1 ± 0.07^aQR
	Staphylococcus aureus	C	ND	ND	ND	ND	ND
		SDA	ND	ND	ND	ND	ND
		PL	ND	ND	ND	ND	ND
		CL	ND	ND	ND	ND	ND
	Yeast & Mold	C	ND	ND	1.6 ± 1.12^cP	2.8 ± 0.05^bP	4.9 ± 1.01^aP
		SDA	ND	ND	ND	1.3 ± 1.19^bQ	2.1 ± 2.03^aR
		PL	ND	ND	1.2 ± 1.05^cP	1.7 ± 1.04^bQ	2.7 ± 0.09^aQ
		CL	ND	ND	ND	1.5 ± 1.12^cQ	2.4 ± 0.04^aQR
Amb.	Total Plate Count	C	ND	1.6 ± 0.09^d	2.5 ± 1.10^cP	3.9 ± 1.08^bP	9.6 ± 1.19^aP
		SDA	ND	ND	ND	1.8 ± 1.11^bS	3.8 ± 1.05^aS
		PL	ND	ND	1.7 ± 0.08^cQ	2.9 ± 1.09^bQ	4.7 ± 0.05^aQ
		CL	ND	ND	1.3 ± 1.21^cQ	2.3 ± 2.03^bR	4.1 ± 0.06^aR
	Staphylococcus aureus	C	ND	ND	1.4 ± 0.02^c	2.1 ± 0.09^bP	5.4 ± 0.18^aP
		SDA	ND	ND	ND	1.2 ± 0.19^bQ	2.6 ± 0.28^aR
		PL	ND	ND	ND	1.5 ± 1.02^bQ	3.1 ± 1.19^aQ
		CL	ND	ND	ND	1.3 ± 1.13^bQ	2.9 ± 0.07^aQR
	Yeast & Mold	C	ND	1.8 ± 0.05^dP	2.4 ± 1.07^cP	3.5 ± 1.09^bP	7.5 ± 2.03^aP
		SDA	ND	ND	1.1 ± 0.19^bR	1.9 ± 1.16^bR	2.4 ± 1.13^aR
		PL	ND	1.3 ± 0.13^cQ	1.6 ± 0.07^cQ	2.6 ± 0.47^bQ	3.5 ± 2.10^aQ
		CL	ND	ND	1.4 ± 1.18^cQR	2.1 ± 1.19^bQR	2.8 ± 2.08^abR

All values are mean ± standard deviation of three replicates (n = 3)
Values followed by the same letter in a row and in the column do not differ significantly (p ≤ 0.05). The letters ‘a, b, c, d …’ denote differences within a row and ‘P, Q, R …’ within a column
C: control; SDA: gravy treated with 0.25% sodium diacetate; PL: gravy treated with 2.5% potassium lactate; CL: gravy treated with 2.5% calcium lactate

ISSN: 2661-8974