Antimicrobial Activity and Functionality of Reduced Sodium Chloride and Potassium Sorbate in Uncured Poultry Products

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Abstract
Uncured turkey and chicken breast meat products, formulated with NaCl (0.65 and 1.30%) and potassium sorbate (0 and 0.26%), were tested for antimicrobial activity and functional properties. The chopped products were inoculated (Clostridium sporogenes, 10/g) in cans and in packages and abused at 20°C. Microbial growth and gas production were rapid at both NaCl levels tested. Inclusion of potassium sorbate in the formulation delayed initiation and rate of microbial growth and gas production. Potassium sorbate also reduced (P<0.05) weight losses during cooking of the low NaCl turkey product. Rates of gas production were similar in canned and vacuum packaged products. Differences in microbial growth and gas production between chicken and turkey products were minor.