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Low‐Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate
Author(s) -
BRADFORD D. D.,
HUFFMAN D. L.,
EGBERT W. R.,
JONES W. R.
Publication year - 1993
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.1365-2621.1993.tb04307.x
Subject(s) - food science , chemistry , sodium lactate , tbars , potassium , carrageenan , sodium , biochemistry , antioxidant , lipid peroxidation , organic chemistry
Typical pork sausage patties (40% fat), low‐fat (8%) control patties, and low‐fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P<0.05). Bacterial populations of low‐fat pork sausage patties did not differ (P>0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P>0.05).