Sorbic acid stability in meat products of reduced water activity

This study investigated the behavior of sorbic acid in shelf-stable meats with 0.91 water activity during processing (70 °, 80 °, 90 °C) and accelerated storage (33 °, 45 °, 57 °C). In meat systems stored at 70 °, 80 ° and 90 °C, after approximately 0·5-3 days, the destruction rate of sorbic acid diminished. This change in behavior (break) was probably caused by the limited availability of oxygen and/or the inhibitory action of nonenzymatic 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 activity (NaCl, glycerol, the mixture NaCl 3·5% and glycerol). After the break, none of the above mentioned effects were observed. In meat systems stored at 33 °, 45 ° and 57 °C the rate of destruction was constant with time. The rate constants of meat systems were higher than the ones obtained for aqueous systems of similar composition, revealing that meat components played an important role in the destruction of sorbates.