Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes

Choi, Seung-Hyun; Chin, Koo Bok

doi:10.1016/s0309-1740(02)00245-0

Cited by 89 publications

(57 citation statements)

References 12 publications

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“…The water activity decreased (p<0.05) with increasing levels of MCP. This finding was in accordance with the reports of Choi and Chin (2003). The reduction in water activity might be due to a relative decrease in the active water content of meat block due to the incorporation of MCP.…”

Section: Introductionsupporting

confidence: 93%

Quality of low fat pork sausage containing milk-co-precipitate

Eswarapragada¹,

Reddy²,

Prabhakar³

2010

J Food Sci Technol

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Low fat pork sausages were prepared with minced pork, spices, salt and tetra sodium pyrophosphate. Milk co-precipitate (MCP) obtained from skim milk was added at 0-2% levels as fat replacer and a suitable formulation was arrived at by evaluating physico-chemical and sensory parameters. The formulation with 1% MCP had higher flavour, juiciness and overall acceptability scores than others. The sausage with 1% MCP also had better emulsion stability, lower fat content, better cooking yield and lower cholesterol content compared to control.

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Section: Introductionsupporting

confidence: 93%

Quality of low fat pork sausage containing milk-co-precipitate

Eswarapragada¹,

Reddy²,

Prabhakar³

2010

J Food Sci Technol

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“…(1)). For example, lactate is commonly used as a food preservative since it inhibits microbial growth (Choi and Chin, 2003;Barmpalia et al, 2005), while at the same time being one of the main metabolic by-products of Listeria.…”

Section: Parametersmentioning

confidence: 99%

Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods

Noriega

Laca

Dı́az

2008

Journal of Food Engineering

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“…Consumption of sausages, containing 20-30% fat, occupies 44% of total meat production in 2010 (Korea Meat Industries Association, 2011). These dietary habits have resulted in diseases such as obesity, cancer, and hypertension (Choi and Chin, 2003). In particular, eating meat products may result in various diseases related to obesity and disorders of the gastrointestinal system because of the lack of dietary fiber.…”

Section: Introductionmentioning

confidence: 99%

Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages

Choe¹,

Kim²,

Han³

et al. 2011

Korean Journal for Food Science of Animal Resources

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The effects of adding goldenrod leaf (GL) and stem powder (GS) (1 and 2%) to sausage meat were evaluated for quality characteristics. The compositional properties, pH, cooking yield, instrumental color, emulsion stability, viscosity, texture, and sensory properties were investigated. Adding GL and GS increased the moisture and ash concentration in sausages. Furthermore, increasing the amount of added GL and GS helped to develop (p<0.05) cooking yield, emulsion stability, and viscosity in the meat batters. Sausages with 2% GL and GS had significantly higher springiness and hardness than those of the control. No significant differences in cohesiveness were observed among the treatments. CIE L * and CIE a * values were highest (p<0.05) in the control sausage. Treatment with 2% GL resulted in the highest CIE b * values (p<0.05) in batter and sausages. No significant difference was observed between the control and other treatments for the overall acceptability. Overall, this study indicated that GL and GS could be used as dietary fiber in sausages to improve quality characteristics.

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Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes

Cited by 89 publications

References 12 publications

Quality of low fat pork sausage containing milk-co-precipitate

Quality of low fat pork sausage containing milk-co-precipitate

Modelling of diffusion-limited growth to predict Listeria distribution in structured model foods

Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages

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