This study was to investigate the effect of added sodium acetate (NA) in meat ba
ID: 95957 • 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) The shelf life of the meatballs can be predicted from the given data.
2) Psychotropic counts are used for prediction. This is because meatballs are stored at low temperatures. Species of Psudomonas are particularly involved in spoilage of meat stored at lower temperature. Therefore, psychotropic counts are used to determine the shelf life of the meat ball.
3) Salts when added to any organic matter as a preservative causes shrinkage of cells due to osmotic shock. They also inhibit cellular enzymes necessary for metabolism. So, addition of sodium acetate will decrease the bacterial count and increases the shelf life of the meat ball.
4) I would choose 2%NA because it is at this concentration, the psychotropic count is minimum and therefore the shelf life of the meat ball is maximum.
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