Sodium Lactate Effects on Shelf‐Life, Sensory, and Physical Characteristics of Fresh Pork Sausage

摘要

ABSTRACTThe objective of our study was to evaluate the effects of various levels (0, 1, 2, 3) of sodium lactate on selected physical, sensory, and microbiological characteristics of fresh pork sausage stored at 4°C for 28 days. Samples containing 0 and 1 SL reached 108CFU/g after 10 days refrigerated storage. Addition of 2 or 3 SL to fresh pork sausage delayed microbial deterioration, pH decline, and development of sour‐ and off‐flavors 7 days at 4°C. Samples containing 2 SL did not reach total plate counts of 108CFU/g until 24 days storage. SL appeared to protect red color, and to “enhance” pork‐and salty‐flavors in sausage. TBA, L‐, a‐, and b‐values were una