SORBIC ACID STABILITY IN MEAT-PRODUCTS OF REDUCED WATER ACTIVITY

This study investigated the behavior of sorbic acid in shelf-stable me ats with 0.91 water activity during processing (70 degrees, 80 degrees , 90 degrees C) and accelerated storage (33 degrees, 45 degrees, 57 de grees C). In meat systems stored at 70 degrees, 80 degrees and 90 degr ees C, after approximately 0.5-3 days, the destruction rate of sorbic acid diminished. This change in behavior (break) was probably caused b y the limited availability of oxygen and/or the inhibitory action of n onenzymatic browning products on sorbate destruction. Before the break , the rate constants were found to be related to temperature, pH, the acid used to adjust it and the humectants added to depress water activ ity (NaCl, glycerol, the mixture NaCl 3.5% and glycerol). After the br eak, none of the above mentioned effects were observed. In meat system s stored at 33 degrees, 45 degrees and 57 degrees C the rate of destru ction was constant with time. The rate constants of meat systems were higher than the ones obtained for aqueous systems of similar compositi on, revealing that meat components played an important role in the des truction of sorbates.