POTASSIUM LACTATE EFFECTS ON LOW-FAT FRESH PORK SAUSAGE CHUBS DURING SIMULATED RETAIL DISTRIBUTION

被引：20

作者：

BRADFORD, DD

HUFFMAN, DL

EGBERT, WR

MIKEL, WB

机构：

[1] AUBURN UNIV,ALABAMA AGR EXPT STN,DEPT ANIM & DAIRY SCI,AUBURN,AL 36849

[2] ARCHER DANIELS MIDLAND CO,DECATUR,IL 62526

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 06期

关键词：

PORK; SAUSAGE; LOW-FAT; POTASSIUM LACTATE; MICROBIAL;

D O I：

10.1111/j.1365-2621.1993.tb06157.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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.

引用

页码：1245 / 1248

页数：4

共 19 条

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