This study was to investigate the effect of added sodium acetate (NA) in meat ba
ID: 95952 • Letter: T
Question
This study was to investigate the effect of added sodium acetate (NA) in meat ball kept at 4° C on number of Aerobic Plate count and Psychotropic Count. In table 1 and 2 showed analytical data from DATA ANALYSIS using DM Fit on COMBASE using Baranyi and Roberts model. From the result, please answer below question:
1. could you predict the shelf-life of meat ball
2.which type of count number that you will use for prediction is and give the reason why
3. explain the effect of level of addition of sodium acetate on shelf-life
4. select which one that you might apply in your meat ball and why?
Table 1 Aerobic Plate Count
treatment
Initial value
(Log cfu/ml)
Lag /shoulder
(h)
Maximum rate
(log10 cfu h -1)
R-square
SE
Control
2.89 ± 0.588
115.927 ± 38.103
0.0445 ± 0.032
0.864
0.815
0.5% NA
2.463 ± 0.609
147.668 ± 107.0782
0.0136 ± 0.0075
0.601
0.845
2.0% NA
2.407 ± 0.457
172.477 ± 104.302
0.0115 ± 0.00715
0.547
0.686
Psychotropic Count
treatment
Initial value
(Log cfu/ml)
Lag /shoulder
(h)
Maximum rate
(log cfu h-1)
R-square
SE of fit
Control
2.635 ± 0.251
70.798 ± 18.435
0.0311 ± 0.00431
0.864
0.263
0.5% NA
2.655 ± 0.238
151.5 ± 25.533
0.0223 ± 0.00308
0.968
0.344
2.0% NA
2.629 ± 0.213
100.953 ± 29.676
0.0201 ± 0.00633
0.954
0.954
treatment
Initial value
(Log cfu/ml)
Lag /shoulder
(h)
Maximum rate
(log10 cfu h -1)
R-square
SE
Control
2.89 ± 0.588
115.927 ± 38.103
0.0445 ± 0.032
0.864
0.815
0.5% NA
2.463 ± 0.609
147.668 ± 107.0782
0.0136 ± 0.0075
0.601
0.845
2.0% NA
2.407 ± 0.457
172.477 ± 104.302
0.0115 ± 0.00715
0.547
0.686
Explanation / Answer
1) Shelf-life of the meatballs can be predicted with the given data.
2) Aerobic plate count method is used for predicting the shelf-life of meatballs. As meatballs are packed in an airtight containers, presence of aerobic plate count is used to determine it's shelf-life.
3) Addition of sodium acetate will cause osmotic shock to the cells and cause cells to shrink losing water. Sodium acetate will also reduce oxygen solubility and inhibits cellular enzymes thereby causing death of bacteria. Thus, shelf-life of meatballs is increased.
4) 2.0% NA can be applied as it causes less initial count and minimum rate of bacterial growth.
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