Combination effects of potassium lactate and sodium diacetate on the chemical and microbial attributes of hamburger during the frozen storage

This research study was accomplished for the extension of meat-based hamburgers during frozen storage. Control hamburgers were produced at three ground meat concentrations (30, 70, and 90%). Also, potassium lactate (PL) and sodium diacetate (SD) were added to the hamburger by 3% and 0.15%, respectively, to investigate their effects on moisture content, oxidative stability, and microbial growth. The results showed that the addition of PL and SD relatively maintained the moisture especially when meat ground was 70%. On this basis, after 150 days of storage, moisture was 59.70% for the hamburger with 70% compared with 58.56 obtained for the control. Higher oxidative stability was obtained for the hamburger with PL and SD and meat ground of 30% so that peroxide values were 2.49 and 1.97 meq O2/kg, and 1.82 mg and 1.52 MDA/kg respectively for control and sample after 150 days of storage. The addition of PL and SD inhibited the growth of salmonella, limited the E.coli, molds, and yeasts growth.