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 |
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| creator | Crist, C.A. Williams, J.B. Schilling, M.W. Hood, A.F. Smith, B.S. Campano, S.G. |
| description | 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 |
| doi_str_mv | 10.1016/j.meatsci.2013.11.016 |
| format | Article |
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•2.5% sodium lactate and vinegar/lactate mixture maintained consumer acceptability.•Logical to use 2.5% sodium lactate or 2.5% vinegar/sodium with 0.02% BHA/BHT.•BHA/BHT with 2.5% sodium lactate or 2.5% vinegar/lactate.•shelf-life and quality.•Combination of either lactate treatment with BHA/BHT increased shelf-life 3-4 days.</description><identifier>ISSN: 0309-1740</identifier><identifier>EISSN: 1873-4138</identifier><identifier>DOI: 10.1016/j.meatsci.2013.11.016</identifier><identifier>PMID: 24491469</identifier><language>eng</language><publisher>England: Elsevier Ltd</publisher><subject>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</subject><ispartof>Meat science, 2014-04, Vol.96 (4), p.1509-1516</ispartof><rights>2013</rights><rights>Copyright © 2013. Published by Elsevier Ltd.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c365t-8e6dd74c0ebb77ebd6bf08e3f3bcf7c7b7dcdf8b4dd40c0368650211134937043</citedby><cites>FETCH-LOGICAL-c365t-8e6dd74c0ebb77ebd6bf08e3f3bcf7c7b7dcdf8b4dd40c0368650211134937043</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0309174013006244$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24491469$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Crist, C.A.</creatorcontrib><creatorcontrib>Williams, J.B.</creatorcontrib><creatorcontrib>Schilling, M.W.</creatorcontrib><creatorcontrib>Hood, A.F.</creatorcontrib><creatorcontrib>Smith, B.S.</creatorcontrib><creatorcontrib>Campano, S.G.</creatorcontrib><title>Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links</title><title>Meat science</title><addtitle>Meat Sci</addtitle><description>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<0.05) from days 5 to 14 when compared to B and C. TBARS values increased (P<0.05) for C, S, and V while B did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over storage time for all treatments, B maintained more redness. There were few major differences in descriptive sensory evaluation over time, but S and V precluded early onset of rancidity, oxidation and other off-flavors contrary to some of the analytical results. Of consumers tested, 85.6% rated all treatments between like slightly and like very much.
•2.5% sodium lactate and vinegar/lactate mixture maintained consumer acceptability.•Logical to use 2.5% sodium lactate or 2.5% vinegar/sodium with 0.02% BHA/BHT.•BHA/BHT with 2.5% sodium lactate or 2.5% vinegar/lactate.•shelf-life and quality.•Combination of either lactate treatment with BHA/BHT increased shelf-life 3-4 days.</description><subject>Acetic Acid</subject><subject>Antimicrobial</subject><subject>Butylated Hydroxyanisole</subject><subject>Butylated Hydroxytoluene</subject><subject>Colony Count, Microbial</subject><subject>Color</subject><subject>Consumer Behavior</subject><subject>Diet</subject><subject>Food Microbiology</subject><subject>Food Preservation</subject><subject>Humans</subject><subject>Italian</subject><subject>Lipid Peroxidation</subject><subject>Meat Products - analysis</subject><subject>Meat Products - microbiology</subject><subject>Meat Products - standards</subject><subject>Pork sausage</subject><subject>Shelf-life</subject><subject>Sodium Lactate</subject><subject>Taste</subject><subject>Vinegar</subject><issn>0309-1740</issn><issn>1873-4138</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkM2L2zAQxUVp6Waz_RNadOzFrsaSLftUStiPQKCX7lnI0jhR1h-JJAfy31ch6V57Gubxe2-YR8hXYDkwqH7s8wF1DMblBQOeA-RJ_UAWUEueCeD1R7JgnDUZSMHuyH0Ie8YSWdSfyV0hRAOiahbErIeDNpFOHQ2TdfNA-7TqiFSPlp7ciFvtqUXvTjq6EwY6jTTukB5n3bt4vhg7j2FH1zEJeqSHyb_RoOegt0h7N76FB_Kp033AL7e5JK9Pj39WL9nm9_N69WuTGV6VMauxslYKw7BtpcTWVm3HauQdb00njWylNbarW2GtYIbxqq5KVgAAFw2XTPAl-X7NPfjpOGOIanDBYN_rEac5KBBNA2XByjKh5RU1fgrBY6cO3g3anxUwdelX7dWtX3XpVwGopCbft9uJuR3Qvrv-FZqAn1cA06Mnh16lCBwNWufRRGUn958TfwGTWo_q</recordid><startdate>201404</startdate><enddate>201404</enddate><creator>Crist, C.A.</creator><creator>Williams, J.B.</creator><creator>Schilling, M.W.</creator><creator>Hood, A.F.</creator><creator>Smith, B.S.</creator><creator>Campano, S.G.</creator><general>Elsevier Ltd</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>201404</creationdate><title>Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links</title><author>Crist, C.A. ; Williams, J.B. ; Schilling, M.W. ; Hood, A.F. ; Smith, B.S. ; Campano, S.G.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c365t-8e6dd74c0ebb77ebd6bf08e3f3bcf7c7b7dcdf8b4dd40c0368650211134937043</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Acetic Acid</topic><topic>Antimicrobial</topic><topic>Butylated Hydroxyanisole</topic><topic>Butylated Hydroxytoluene</topic><topic>Colony Count, Microbial</topic><topic>Color</topic><topic>Consumer Behavior</topic><topic>Diet</topic><topic>Food Microbiology</topic><topic>Food Preservation</topic><topic>Humans</topic><topic>Italian</topic><topic>Lipid Peroxidation</topic><topic>Meat Products - analysis</topic><topic>Meat Products - microbiology</topic><topic>Meat Products - standards</topic><topic>Pork sausage</topic><topic>Shelf-life</topic><topic>Sodium Lactate</topic><topic>Taste</topic><topic>Vinegar</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Crist, C.A.</creatorcontrib><creatorcontrib>Williams, J.B.</creatorcontrib><creatorcontrib>Schilling, M.W.</creatorcontrib><creatorcontrib>Hood, A.F.</creatorcontrib><creatorcontrib>Smith, B.S.</creatorcontrib><creatorcontrib>Campano, S.G.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Meat science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Crist, C.A.</au><au>Williams, J.B.</au><au>Schilling, M.W.</au><au>Hood, A.F.</au><au>Smith, B.S.</au><au>Campano, S.G.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links</atitle><jtitle>Meat science</jtitle><addtitle>Meat Sci</addtitle><date>2014-04</date><risdate>2014</risdate><volume>96</volume><issue>4</issue><spage>1509</spage><epage>1516</epage><pages>1509-1516</pages><issn>0309-1740</issn><eissn>1873-4138</eissn><abstract>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<0.05) from days 5 to 14 when compared to B and C. TBARS values increased (P<0.05) for C, S, and V while B did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over storage time for all treatments, B maintained more redness. There were few major differences in descriptive sensory evaluation over time, but S and V precluded early onset of rancidity, oxidation and other off-flavors contrary to some of the analytical results. Of consumers tested, 85.6% rated all treatments between like slightly and like very much.
•2.5% sodium lactate and vinegar/lactate mixture maintained consumer acceptability.•Logical to use 2.5% sodium lactate or 2.5% vinegar/sodium with 0.02% BHA/BHT.•BHA/BHT with 2.5% sodium lactate or 2.5% vinegar/lactate.•shelf-life and quality.•Combination of either lactate treatment with BHA/BHT increased shelf-life 3-4 days.</abstract><cop>England</cop><pub>Elsevier Ltd</pub><pmid>24491469</pmid><doi>10.1016/j.meatsci.2013.11.016</doi><tpages>8</tpages></addata></record> |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | 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 |
| title | Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links |
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