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In this research, the effects of 5% potassium sorbate (ps) and 3% lactic acid (la) applications on total mesophylic aerobic bacteria, total psychrotrophic aerobic bacteria, lactic. Both ps and la treatments resulted in high tba numbers. Lactic acid, ascorbic acid, and potassium sorbate are a generally regarded as safe antimicrobial agent commonly used in meat and meat products for decontamination.
Potassium sorbate with lactic acid and citric acid have been reported to inhibit salmonella, pseudomonas fluorescens and yersinia enterocolitica, as well as some lactic acid. Although no effect was observed on ph values of samples treated with ps, la caused a decrease in ph values in chicken meats Potassium sorbate is a chemical additive
It’s widely used as a preservative in foods, drinks, and personal care products
It is an odorless and tasteless salt synthetically. Synergistic inhibitory effects of potassium sorbate on lactic acid production were also determined In addition, residual sorbate was examined A decrease in bacterial counts of chicken leg and breast meats was observed in the periods following the treatments of ps and la
Potassium sorbate uses and side effects potassium sorbate is used in a wide variety of products due to its role as a preservative and its ease of manufacturing
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