SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCED-FAT PORK SAUSAGE WITH CARRAGEENAN Academic Article uri icon

abstract

  • One 40%‐fat, three 10%‐fat, and three 17%‐fat ground pork sausage products were manufactured. Within each reduced‐fat 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 oxygen‐permeable PVC film were stored at 4C and −20C for up to 6 days and 252 days, respectively. Vacuum‐packaged patties were stored up to 84 days and 252 days at the respective temperatures. All reduced‐fat products were harder, more dense, and less juicy than the 40%‐fat product. Total aerobic microbial plate counts determined on PVC‐packaged samples stored at 4C were similar among the 7 products. SL acted as a prooxidant as evaluated by 2‐thiobarbituric 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

published proceedings

  • Journal of Muscle Foods

author list (cited authors)

  • KRAHL, L. M., RHEE, K. S., LIN, K. W., KEETON, J. T., & ZIPRIN, Y. A

citation count

  • 11

complete list of authors

  • KRAHL, LM||RHEE, KS||LIN, KW||KEETON, JT||ZIPRIN, YA

publication date

  • October 1995

publisher