摘要：Microbiological effects of sodium tripolyphosphate (0.1%; 0.2%; 0.3%) were investigated on hamburgers which were stored at –10 oC and –20 oC for 60 days. No significant bacterial inhibition by sodium tripolyphosphate levels was observed on mesophilic, psychrotrophic and coliform bacterial numbers but the interaction of storage temperature and storage time affected significantly (P<0.01) on these bacteria. The reduction of these bacterial numbers at –20 oC was higher than at –10 oC.
