SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCEDFAT PORK SAUSAGE WITH CARRAGEENAN
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One 40%fat, three 10%fat, and three 17%fat ground pork sausage products were manufactured. Within each reducedfat level, these products contained 0.5% carrageenan, carrageenan and 3% sodium lactate (SL), and carrageenan, SL and 0.25% sodium tripolyphosphate (SP). Precooked patties packaged with oxygenpermeable PVC film were stored at 4C and 20C for up to 6 days and 252 days, respectively. Vacuumpackaged patties were stored up to 84 days and 252 days at the respective temperatures. All reducedfat products were harder, more dense, and less juicy than the 40%fat product. Total aerobic microbial plate counts determined on PVCpackaged samples stored at 4C were similar among the 7 products. SL acted as a prooxidant as evaluated by 2thiobarbituric acid values. SP used with SL tended to overcome the prooxidive effect of SL but increased springiness, hardness, and fracturability sensory scores. Copyright 1995, Wiley Blackwell. All rights reserved
author list (cited authors)
KRAHL, L. M., RHEE, K. S., LIN, K. W., KEETON, J. T., & ZIPRIN, Y. A.
complete list of authors
KRAHL, LM||RHEE, KS||LIN, KW||KEETON, JT||ZIPRIN, YA