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Potassium Lactate Effects on Low‐Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution
Author(s) -
BRADFORD D.D.,
HUFFMAN D.L.,
EGBERT W.R.,
MIKEL W.B.
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.tb06157.x
Subject(s) - food science , chemistry , carrageenan , potassium , potassium sorbate , organic chemistry , sugar
Typical pork sausage (25% fat) and low‐fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low‐fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low‐fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low‐fat sausage had no deleterious effects on microbial, lipid or color stability.