ASSESSMENT OF SODIUM LACTATE ADDITION TO FRESH PORK SAUSAGE

被引：64

作者：

LAMKEY, JW

LEAK, FW

TULEY, WB

JOHNSON, DD

WEST, RL

机构：

[1] ADM RES,DECATUR,IL 62526

[2] OKLAHOMA STATE UNIV,DEPT ANIM SCI,STILLWATER,OK 74078

[3] UNIV FLORIDA,DEPT ANIM SCI,GAINESVILLE,FL 32611

来源：

JOURNAL OF FOOD SCIENCE | 1991年 / 56卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1991.tb08015.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Sodium lactate was added to fresh pork sausage to determine its effect on refrigerated storage of chubs and retail display of patties. An additional treatment evaluated effects of sodium lactate in fresh sausage with added textured soy concentrate. In fresh sausage stored as 454g chubs, surface discoloration was reduced (P < 0.01) and off-odor development abated (P < 0.01) with addition of sodium lactate. The lag phase of microbial growth was extended from 10 to 20 days with sodium lactate. Under retail conditions, sodium lactate did not affect lean color (P > 0.01) but resulted in more rapid surface discoloration (P < 0.01). Presence of textured soy concentrate decreased (P < 0.01) effectiveness of sodium lactate against microorganisms.

引用

页码：220 / 223

页数：4

共 23 条

[11] KEETON JT, 1978, J FOOD PROTECT, V40, P112
[12] Loncin M, 1975, FREEZE DRYING ADV FO, P599
[13] EFFECT OF PROCESSING VARIABLES ON THE MICROBIAL, PHYSICAL AND SENSORY CHARACTERISTICS OF PORK SAUSAGE
REAGAN, JO
LIOU, FH
REYNOLDS, AE
CARPENTER, JA
[J]. JOURNAL OF FOOD SCIENCE, 1983, 48 (01) : 146 - &
[14] SMULDERS FJM, 1986, J FOOD TECHNOL, V21, P419, DOI 10.1177/07356X021004006
[15] LACTIC-ACID AS A DECONTAMINANT IN SLAUGHTER AND PROCESSING PROCEDURES
SNIJDERS, JMA
VANLOGTESTIJN, JG
MOSSEL, DAA
SMULDERS, FJM
[J]. VETERINARY QUARTERLY, 1985, 7 (04) : 277 - 282
[16] STEEL R. G. D., 1960, PRINCIPLES PROCEDURE
[17] TERRELL RN, 1968, R17 AUB U COOP EXT S
[18] EFFECT OF SOY PROTEIN FLAKES AND ADDED WATER ON MICROBIAL-GROWTH (TOTAL COUNTS, COLIFORMS, PROTEOLYTICS, STAPHYLOCOCCI) AND RANCIDITY IN FRESH GROUND BEEF
THOMPSON, SG
OCKERMAN, HW
CAHILL, VR
PLIMPTON, RF
[J]. JOURNAL OF FOOD SCIENCE, 1978, 43 (02) : 289 - 291
[19] [No title captured]
[20] 1985, SAS USERS GUIDE BASI

← 1 2 3 →