Impact of sodium lactate and vinegar derivatives on the quality of fresh Italian pork sausage links.
Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage using commercial trimmings. Analysis over storage included total plate count (TPC), TBARS, sensory analysis, cooking loss, pH, and color. Treatments included: (a) vinegar and sodium lactate mixture (V), (b) sodium lactate (S), (c) positive control with BHA/BHT (B) and (d) negative control, seasoning only (C). Treatments S and V had lower TPC (P<0.05) from days 5 to 14 when compared to B and C. TBARS values increased (P<0.05) for C, S, and V while B did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over storage time for all treatments, B maintained more redness. There were few major differences in descriptive sensory evaluation over time, but S and V precluded early onset of rancidity, oxidation and other off-flavors contrary to some of the analytical results. Of consumers tested, 85.6% rated all treatments between like slightly and like very much.
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA.
C A
CA
Crist
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA. Electronic address: bwilliams@fsnhp.msstate.edu.
J B
JB
Williams
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA.
M W
MW
Schilling
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State, MS 39762, USA.
A F
AF
Hood
Hawkins, Inc., Minneapolis, MN 55413, USA; The John R. White Company, Inc., Birmingham, AL 35202, USA.
B S
BS
Smith
Hawkins, Inc., Minneapolis, MN 55413, USA.
S G
SG
Campano
D019342:Acetic Acid; D002083:Butylated Hydroxyanisole; D002084:Butylated Hydroxytoluene; D015169:Colony Count, Microbial; D003116:Color; D003258:Consumer Behavior; D004032:Diet; D005516:Food Microbiology; D005519:Food Preservation; D006801:Humans; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D019354:Sodium Lactate; D013649:Taste
D002084:Butylated Hydroxytoluene; D002083:Butylated Hydroxyanisole; D019342:Acetic Acid; D019354:Sodium Lactate
Antimicrobial; Italian; Pork sausage; Shelf-life; Sodium lactate; Vinegar