Sensory and Physiochemical Characteristics of Frankfurters Formulated with Potassium Lactate and Sodium Diacetate before and after Irradiation

Abstract

Quality attributes were evaluated for irradiated (0, 1.8, or 2.6 kGy) frankfurters formulated with 0% or 3% potassium lactate/sodium diacetate solution and stored aerobically or vacuum packaged at 4 degrees C for 4 or 8 wk, respectively. Quality analyses included descriptive sensory panel, pH, L*a*b* color values, and TBARS determination. Aroma and flavor quality were retained for aerobically stored frankfurters with lactate/diacetate throughout shelf-life. Meaty/brothy complex aroma and flavor, smoke aroma and aftertaste, spice aroma and flavor, astringency, sourness, bitterness, springiness, cohesiveness, and juiciness attributes were lower for aerobically stored frankfurters formulated without lactate/diacetate compared to those with lactate/diacetate toward the end of storage. Sensory color and other quality attributes were minimally influenced by either treatment. Addition of lactate/diacetate and irradiation were also effective shelf-life extenders for vacuum-packaged frankfurters. There were fewer influences on sensory characteristics for vacuum-packaged frankfurters compared to those that were aerobically packaged. However, small yet significant differences were detected by sensory panelists for some aroma and flavor attributes, which remained consistent between treatments throughout storage. Sensory and instrumental color scores varied slightly, but were fairly consistent throughout vacuum-packaged storage. Overall, lactate/diacetate retarded deterioration of frankfurters throughout aerobic storage and helped maintain quality with or without irradiation for vacuum-packaged frankfurters.

The fabrication of films based on polymer and containing nanoclay, sodium diacetate, and tert‐butyl hydroquinone for packaging rainbow trout

“…Nanoclay did not have positive effects in decreasing TBARS but it did not have also positive effects on TBARS compared with the control group. The results for the effects of SDA are in agreement with other studies on the effects of SDA on TBARS in sausage (Knight et al., 2007; Sommers & Fan, 2003). The decrease in TBARS in the TBHQ and ST films could be attributed to the antioxidant activity of TBHQ as observed for in vitro antioxidant activity.…”

The use of irradiation in processed meat products

“…Cabeza et al (2009) reported that irradiation of vacuum-packed dry fermented sausages at ≤2 kGy had negligible effects on their sensory characteristics (appearance, odor and taste). The aroma and fl avor quality of irradiated (0, 1.8 or 2.6 kGy) frankfurters formulated with 3% potassium lactate/sodium diacetate solution were retained for 4 weeks under aerobic conditions or for 8 weeks under vacuum packaged conditions at 4 °C (Knight et al, 2007). Hoz et al (2008) suggested that irradiation at 1 and 2 kGy had negligible sensory modifi cations (appearance, odor and fl avor) in irradiated vacuum-packaged dry-cured ham.…”

Effect of Packaging Conditions on the Shelf-life of Chicken Frankfurters With and Without Lactate Addition

“…The use of potassium lactate and sodium diacetate in frankfurter formulations in combination with pasteurizing doses of irradiation was influential in maintaining sensory attributes during both aerobic and vacuumpackaged storage (Knight et al, 2007a). There is an increasing effort to estimate microbial growth, taking into account the influence of intrinsic and extrinsic parameters of packaged cooked meat, using different predictive models (Devlieghere et al, 2000(Devlieghere et al, , 2001).…”