GENERAL MICROBIAL PROFILE OF LOW-FAT FRANKFURTERS FORMULATED WITH SODIUM LACTATE AND A TEXTURE MODIFIER Academic Article uri icon

abstract

  • Frankfurters formulated with starchisolated soy protein (starchISP) alone, or with starchISP and sodium lactate were compared with controls for purge and microbial quality during storage. No significant difference was detected in purge or in initial moisture content between frankfurters containing the additives. However, there was a significant difference between these samples and controls, with the former retaining more water. Samples containing lactate had significantly lower numbers of lactic acid bacteria than samples containing starchISP or controls. All samples showed an increase during storage followed by a decrease, but frankfurters containing lactate decreased 7 days earlier. There was significant inhibition of psychrotrophs in samples containing the additives, with controls showing 104 cells/g within 14 days compared with no counts in the treated samples. Frankfurters containing starchISP eventually showed growth after 42 days, while samples containing lactate showed no counts at any time during storage. Copyright 1995, Wiley Blackwell. All rights reserved

published proceedings

  • JOURNAL OF FOOD QUALITY

author list (cited authors)

  • MURANO, E. A., & RUST, R. E.

citation count

  • 7

complete list of authors

  • MURANO, EA||RUST, RE

publication date

  • January 1995

publisher