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Sodium Lactate Effects on Shelf‐Life, Sensory, and Physical Characteristics of Fresh Pork Sausage
Author(s) -
BREWER M. SUSAN,
MCKEITH FLOYD,
MARTIN SCOTT E.,
DALLMIER ANTHONY W.,
MEYER JACI
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb04727.x
Subject(s) - food science , shelf life , chemistry , sodium lactate , sodium , plate count , biology , bacteria , organic chemistry , genetics
The objective of our study was to evaluate the effects of various levels (0%, 1%, 2%, 3%) of sodium lactate on selected physical, sensory, and microbiological characteristics of fresh pork sausage stored at 4°C for 28 days. Samples containing 0% and 1% SL reached 10 8 CFU/g after 10 days refrigerated storage. Addition of 2% or 3% SL to fresh pork sausage delayed microbial deterioration, pH decline, and development of sour‐ and off‐flavors 7 days at 4°C. Samples containing 2% SL did not reach total plate counts of 10 8 CFU/g until 24 days storage. SL appeared to protect red color, and to “enhance” pork‐and salty‐flavors in sausage. TBA, L‐, a‐, and b‐values were unaffected by SL level.