Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

Abstract

Sodium lactate and acetic acid derivatives were evaluated for their effects on color retention, microbial growth, and sensory attributes of hot-boned pork sausage patties. Treatments included: (a) sodium lactate (L), (b) buffered vinegar (V), (c) sodium lactate and vinegar mixture (LV), (d) control with BHA/BHT (C), and (e) negative control (NC). Treatments L and LV decreased TPC at day 14 and day 16 when compared to control samples and reduced bacterial numbers up to 18 days. In addition, use of lactate and vinegar increased (P<0.05) acceptability and juiciness and reduced (P<0.05) off-flavor and rancidity when compared to control treatments at day 14. These results revealed that the L and LV sausage patties retained sensory acceptability and shelf-life quality from day 14 through day 17 as opposed to other treatments. Additionally, sausage patties with LV maintained redness and sensory quality throughout 17 days of shelf-life, as compared to other treatments that retained color and quality for 14 days.

Nitrite-free Asian hot dog sausages reformulated with nitrite replacers

“…Alternatives to nitrite that have been tested include some salts such as lactate and lactic acid (Tahmouzi et al 2013). These compounds have also been used for their inhibitory effects on microbial growth in sausages (low-fat Chinese style) during storage, as well as to improve the flavour (Lin and Lin 2002) and colour of meat products (Bradley et al 2011).…”

Antimicrobial Activity of Vinegar on Bacterial Species Isolated from Retail and Local Channel Catfish (Ictalurus punctatus)

“…Organic acids that are used to inhibit spoilage bacteria in meat are applied by spraying and dipping techniques [8]. In a study conducted by Bradley, the addition of citric acid and acetic acid each reduced the growth of Enterobacteriaceae [9].…”

TBARS and microbial growth predicative models of pork sausage stored at different temperatures

“…Fat is an important constituent of the processed pork sausage products due to its affecting tenderness and juiciness. However, fat content is associated with a higher degree of lipid oxidation during storage, so consumers' acceptance of pork sausages declines due to the development of rancidity caused by lipid oxidation and/or microbial growth (Bradley et al 2011). Lipid peroxidation is one of the primary causes of quality deterioration of meat and meat products, generating compounds that may be detrimental to human health.…”