Premium
Growth Suppression of Inoculated Listeria monocytogenes and Physicochemical and Textural Properties of Low‐fat Sausages as Affected by Sodium Lactate and a Fat Replacer
Author(s) -
Choi S.H.,
Kim K.H.,
Eun J.B.,
Chin K.B.
Publication year - 2003
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.1365-2621.2003.tb07058.x
Subject(s) - listeria monocytogenes , sodium lactate , food science , chemistry , inoculation , water activity , fat substitute , sodium , water content , bacteria , biology , horticulture , genetics , geotechnical engineering , organic chemistry , engineering
The antilisterial effect of low‐fat sausages (<2%) manufactured with a fat replacer and increased level of sodium lactate (SL, 60%) solution was determined during refrigerated storage after inoculation with 10 3 colony‐forming units/g of Listeria monocytogenes (LM) at the initial storage. The fat replacer prevented moisture loss during cooking or storage. Increased SL in combination with the fat replacer resulted in lower water activity, total plate, and LM counts. In addition, whiteness values decreased ( P < 0.05), but yellowness values increased ( P < 0.05) with increased SL level. During storage, low‐fat sausages containing at least 3.3% SL and the fat replacer had greater antilisterial effect than the low‐fat control.