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| Home :: Applications :: Applications in Food :: Meat & Poultry :: Frequently Asked Questions | ||
Frequently Asked Questions |
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1. What is the property
and functionality of PURASAL? PURASAL
The functionality of PURASAL is
based on two principles. PURASAL is a hygroscopic salt. It binds water and thus
reduces water activity. In addition, PURASAL has a specific lactate effect. It
influences the energy metabolism in the bacteria cell, which reduces and slows
growth. 2. How much PURASAL should
I use in meat products? The functionality of PURASAL is
direct related to its concentration in the product. Since PURASAL can be used
to achieve a variety of results, the concentration depends on the desired
effect. To guarantee the shelf life of a meat product during the summer season,
a concentration of 2.5 - 3% PURASAL (based on end product weight) is normally
sufficient. For inhibiting the growth of pathogenic bacteria (increasing
product safety), at least 3% PURASAL is required. For a significant extension
of the shelf life, 3 ± 0.5% PURASAL is recommended. 3. Do I have to adapt
the recipe when using PURASAL? Normally, PURASAL is used following the
standard recipe without any changes in the concentrations of the ingredients.
At higher dosages of PURASAL S (the sodium lactate) the concentration of sodium
can reach the limitation of salty taste. This can be avoided by reducing the
level of sodium chlorite with 0.1%-0.3%. Instead of lowering the salt
concentration also PURASAL HiPure P can be used. PURASAL HiPure P is our flavor
improved, sodium free potassium lactate. 4 .When does PURASAL
start to work? The bacteriostatic function of
PURASAL starts to work as soon as PURASAL is added to the product. For cooked
products, PURASAL also reduces the growth of bacteria in the pre-cooking stage. 5. How should I use
PURASAL in minced products? PURASAL (either liquid or powder)
can be added in the cutter or the mixer in the final stage. Homogeneous
distribution can be achieved by mixing. 6. How should I use
PURASAL in whole muscle meats like ham? PURASAL can be injected simultaneously
with the brine or tumbled in the meat. The following calculation shows how much
PURASAL must be added to the brine. For an addition of 3% PURASAL in the meat
with an injection of 10% brine, the concentration of PURASAL in the brine must
be around 30%. Please note that in highly concentrated brines (brine addition
less than 15%), the addition of PURASAL S increases the sodium content, which
might reduce the solubility of potassium phosphate. Calculate your lactate concentration in the
brine now! 7. How can I test the
effects and advantages of PURASAL in my product? It is easy to test the benefits of PURASAL.
Just conduct a shelf life test. Add 3% PURASAL to the standard recipe and
compare the results with 0% PURASAL. During the test, the number of bacteria
(specific bacteria or total plate count) is measured over a period of days. Historic data should not be used for
comparing the results. Fluctuations in quality of ingredients and process
circumstances will distort the test. The results must be compared with a
control product consisting of the same ingredients with the same process
parameters, produced at the same time. 8. For planning the
shelf life trials, on which days should I take samples? The functionality of PURASAL is not
immediate, but works over the entire period of days. One test on the day of
production will not show any results but will only indicate the initial start
counts and product quality. PURASAL slows the first stage of the growth of
bacteria (the adaptation in the lag phase). It also reduces the slope of the
exponential phase. First the plate count at the day of
production should be determined. Then plate count should be measured from
halfway the original shelf life through one-and-a-half the original shelf life. 9. Which
micro-organisms should I test? The shelf life of foods is normally
determined by the appearance of off tastes and off smells. This is caused by
spoilage bacteria such as lactic acid bacteria and Brochotrix
growing to high levels. Pathogens can also multiply in foods and render the product
unsafe. We advise you to test for total plate count and lactic acid bacteria.
For pathogens like Listeria monocytogenes, Salmonella and Campylobacter
inoculation tests are recommended. 10. How can I analyse the
results of the microbiological test? The plate counts, either taken
individually or averaged out, can be projected on a graph. For this purpose the
log values of the counts are used, which clarifies the exponential growth of
the bacteria. The end of the shelf life is normally reached at plate counts of
1 to 10 million organisms per gram (1 million = log 6, 10 million = log 7).
Products with PURASAL will reach this level a number of days later than the
control sample. 11. What is the flavor
impact of PURASAL sodium or potassium lactate? Sodium lactate has a slightly salty
flavor. If a product contains 1.5% or more salt, it is recommended to reduce
the salt level to 1.2% if 3% sodium lactate is used. PURASAL HiPure P has a
very bland flavor profile. It can be used on top of the existing formulation
without affecting the flavor profile. The addition of PURASAL will give a
longer microbial shelf life to meat and poultry products. Values can vary
between 30-100%. This can be explained by a wide difference in product
applications (cured, uncured), processing conditions (marinated fresh whole
muscle or emulsified cooked sausage) and storage conditions. PURASAL has a
proven effect on Listeria monocytogenes. Several studies have indicated
that a usage level of 2.5% and higher can inhibit Listeria growth. This can
increase the safety of products significantly. 13. What does PURASAL Opti PURASAL Opti Sodium diacetate is an effective antimicrobial
agent at 0.2% or higher. However, the use of sodium diacetate is limited
because of its strong odor and flavor impact. Due to this odor and flavor
impact, the maximum use level is around 0.12 - 0.15%. In the USA,
the maximum use
level of lactates is 4.8% lactate (dry solids). This means that – depending on
the lactate concentration of PURASAL – you can add 5 to 8% PURASAL in cooked
and uncooked items. The maximum use level of sodium diacetate is 0.25%. This
means, for example, that you can add a maximum of 6.25% PURASAL Opti |
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