Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links

Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links

Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage using commercial trimmings. Analysis over storage included total plate count (TPC), TBARS, sensory analysis, cooking loss, pH, and color. Treatments included: (a) vinegar and sodium lactate mixtu...

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Veröffentlicht in:Meat science 2014-04, Vol.96 (4), p.1509-1516
Hauptverfasser: Crist, C.A., Williams, J.B., Schilling, M.W., Hood, A.F., Smith, B.S., Campano, S.G.
Format: Artikel
Sprache:eng
Schlagworte:
Acetic Acid
Antimicrobial
Butylated Hydroxyanisole
Butylated Hydroxytoluene
Colony Count, Microbial
Color
Consumer Behavior
Diet
Food Microbiology
Food Preservation
Humans
Italian
Lipid Peroxidation
Meat Products - analysis
Meat Products - microbiology
Meat Products - standards
Pork sausage
Shelf-life
Sodium Lactate
Taste
Vinegar
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Zusammenfassung:Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage using commercial trimmings. Analysis over storage included total plate count (TPC), TBARS, sensory analysis, cooking loss, pH, and color. Treatments included: (a) vinegar and sodium lactate mixture (V), (b) sodium lactate (S), (c) positive control with BHA/BHT (B) and (d) negative control, seasoning only (C). Treatments S and V had lower TPC (P
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.11.016