Topic
Sodium propionate
About: Sodium propionate is a research topic. Over the lifetime, 463 publications have been published within this topic receiving 9451 citations. The topic is also known as: E281 & sodium propionate anhydrous.
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TL;DR: There was no evidence of visible spoilage on any treated luncheon meat at 14 days of storage, and only sodium diacetate was highly inhibitory to L. monocytogenes on meat slices held at 22 degrees C for 7 days or longer.
44 citations
TL;DR: In this paper, the effect of the organic hole scavenger on copper photodeposition at TiO{sub 2} was investigated as a function of organic concentration and pH.
Abstract: Semiconductor photoelectrochemistry has been explored in many processes including organic destruction and metal removal in aqueous waste streams. The effect of the organic hole scavenger on copper photodeposition at TiO{sub 2} was investigated as a function of organic concentration and pH. Copper photodeposition was observed in solutions containing sodium formate, sodium oxalate, citric acid, disodium-EDTA, methanol, ethanol, n-propanol, 2-propanol, n-butanol, propiolic acid, isobutyric acid, chloroacetic acid, or DL-lysine monochloride. No copper photodeposition was observed in solutions containing sodium acetate, sodium propionate, sodium butyrate, tert-butyl alcohol, acetone, salicylic acid, ethyl acetate, dichloroacetic acid, trichloroacetic acid, malonic acid, succinic acid, methyl propionate, acrylic acid, methacrylic acid, crotonic acid, phenol, vinyl acetate, chloroform, trichloroethylene, dichloroethane, triethylamine, ethylenediamine, or methylhydroquinone. For solutions containing organics in which copper photodeposition did not occur, addition of small amounts of sodium formate resulted in photodeposition of the copper. The rates of copper photodeposition and subsequent oxidation of the photoreduced copper with oxygen were dependent on the organic hole scavenger. Powder X-ray diffraction was used in an attempt to determine the reduced copper species formed on the TiO{sub 2}.
43 citations
TL;DR: In this article, the authors used vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 1 or 2% NaP.
Abstract: Cooked, vacuum-packaged beef top rounds containing 3% sodium lactate (NaL) or 3 or 4% NaL in combination with 01 or 02% sodium propionate (NaP) were stored for up to 84 days at 4°C Addition of any of the treatments greatly reduced total Aerobic Plate Counts (APC) Positive flavor notes associated with fresh beef were enhanced by ingredient addition and tended to be highest in roasts with 3% NaL + 02% NaP Cooked roast beef color was enhanced by addition of NaL alone or in combination with 01% NaP Lipid oxidation and water activity were decreased by addition of NaL with NaP and pH and cooked yield were increased with any level or combination of ingredients
43 citations
TL;DR: Two distinct groups could be differentiated: 52 strains isolated from humans, chickens, and dogs were identical with B. hypermegas; the remaining 43 strains were considered to form a new species, for which the name Bacteroides multiacidus was proposed.
Abstract: Ninety-five strains of Bacteroides hypermegas Harrison and Hansen and of related organisms were isolated from the feces of humans, pigs, dogs, and chickens and were compared with three authentic strains of B. hypermegas. All isolates shared certain features in common: They were gram-negative, nonspore-forming, nonmotile, strictly anaerobic, stout rods which fermented a wide range of carbohydrates, had low final pH values in glucose broth (4.1 to 4.8), and were markedly stimulated by the presence of glucose in the medium. On the basis of a number of additional features, two distinct groups could be differentiated: 52 strains isolated from humans, chickens, and dogs were identical with B. hypermegas; the remaining 43 strains isolated from humans and pigs were considered to form a new species, for which the name Bacteroides multiacidus was proposed. B. multiacidus differs from B. hypermegas in that the former has the following: Smaller size of cell (0.8 to 1.5 μm by 3.0 to 20.0 μm); positive nitratase activity; low final pH value (4.1 to 4.3) in glucose broth; ability to produce major amounts of lactic and acetic acids with moderate amounts of succinic acid but no propionic acid from glucose; ability to grow in the presence of sodium propionate (15 mg/ml) as well as to ferment melezitose, dextrin, and starch; and higher guanine plus cytosine content in the deoxyribonucleic acid (56 to 58 mol %). The type strain of B. multiacidus is A 405-1 (= ATCC 27723 = NCTC 10934).
42 citations
TL;DR: Hamburger patties with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4°C for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH, and water activity as discussed by the authors.
Abstract: Hamburger patties with sodium lactate (NaL; 0, 3, or 4%) with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4°C for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH, and water activity. NaL slowed microbial growth; addition of 0.2% NaP to 3% NaL increased antimicrobial effects equal to that of 4% NaL. NaL in combination with NaP reduced lipid oxidation over control or NaL patties. Patties with NaL had higher beef/brothy and beef fat scores and were sweeter, springier, more cohesive, and less crumbly than control patties and addition of 0.2% NaP increased juiciness.
42 citations