Sensory, microbial and chemical characteristics of fresh aerobically stored ground beef containing sodium lactate and sodium propionate Academic Article

abstract

• Hamburger patties with sodium lactate (NaL; 0, 3, or 4%) with or without sodium propionate (NaP; 0.1, or 0.2%) were stored aerobically at 4C for 0, 1, 2, or 3 days, and evaluated for sensory attributes, Aerobic Plate Counts (APCs), lipid oxidation, pH. and water activity. NaL slowed microbial growth; addition of 0.2% NaP to 3% NaL increased antimicrobial effects equal to that of 4% NaL. NaL in combination with NaP reduced lipid oxidation over control or NaL patties. Patties with NaL had higher beef/brothy and beef fat scores and were sweeter, springier, more cohesive, and less crumbly than control patties and addition of 0.2% NaP increased juiciness.

authors

• Acuff, Gary
• Miller, Rhonda

published proceedings

• JOURNAL OF FOOD SCIENCE

author list (cited authors)

• Eckert, L. A., Maca, J. V., Miller, R. K., & Acuff, G. R.

citation count

• 33

complete list of authors

• Eckert, LA||Maca, JV||Miller, RK||Acuff, GR

publication date

• March 1997

publisher

• Wiley  Publisher

published in

• JOURNAL OF FOOD SCIENCE  Journal

keywords

• Beef
• Hamburger
• Sensory
• Sodium Lactate
• Sodium Propionate

Digital Object Identifier (DOI)

• 10.1111/j.1365-2621.1997.tb04019.x

start page

• 429

end page

• 433

volume

• 62

issue

• 2

URL

• http%3A%2F%2Fdx.doi.org%2F10.1111%2Fj.1365-2621.1997.tb04019.x