Location: Warmwater Aquaculture Research Unit
Title: Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties Authors
|Bradley, E -|
|Williams, Byron -|
|Schilling, Wes -|
|Coggins, Patti -|
|Crist, Courtney -|
|Yoder, S -|
Submitted to: Meat Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: December 2, 2010
Publication Date: January 28, 2011
Citation: Bradley, E.M., Williams, B., Schilling, W., Coggins, P., Crist, C., Yoder, S.W. 2011. Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties. Meat Science. 88:145-150. Interpretive Summary: The addition of sodium lactate and acetic acid will enable pork processors to prolong the shelf-life of sausage patties for three more days, which may increase distribution distances or diminish distribution times and consumer loss.
Technical Abstract: Sodium lactate and acetic acid derivatives were evaluated for their effects on color retention, microbial growth, and sensory attributes of hot-boned pork sausage patties. Treatments included: (a) sodium lactate (L), (b) buffered vinegar (V), (c) sodium lactate and vinegar mixture (LV), (d) control with BHA/BHT (C), and (e) negative control (NC). Treatments L and LV decreased TPC at day 14 and day 16 when compared to control samples and reduced bacterial numbers up to 18 days. In addition, use of lactate and vinegar increased (P<0.05) acceptability and juiciness and reduced (P<0.05) off-flavor and rancidity when compared to control treatments at day 14. These results revealed that the L and LV sausage patties retained sensory acceptability and shelf-life quality from day 14 through day 17 as opposed to other treatments. Additionally, sausage patties with LV maintained redness and sensory quality throughout 17 days of shelf-life, as compared to other treatments that retained color and quality for 14 days.