ASSESSMENT OF SODIUM LACTATE ADDITION TO FRESH PORK SAUSAGE
ASSESSMENT OF SODIUM LACTATE ADDITION TO FRESH PORK SAUSAGE
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DOI：
10.1111/j.1365-2621.1991.tb08015.x
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发表时间：
1991-01-01
影响因子：
3.9
通讯作者：
WEST, RL
中科院分区：
文献类型：
--
作者：
LAMKEY, JW;LEAK, FW;WEST, RL
在新鲜猪肉香肠中加入乳酸钠，考察其对肉饼冷藏和零售陈列的影响。另一项附加处理评估了乳酸钠在添加豆浆的新鲜香肠中的作用。添加乳酸钠可显著降低鲜香肠的表面变色（P < 0.01），抑制恶臭（P < 0.01）。乳酸钠使微生物生长滞后期由10 d延长至20 d。在零售条件下，乳酸钠对瘦肉色泽无显著影响（P < 0.01），但使瘦肉表面变色速度加快（P < 0.01）。浆料的存在降低了乳酸钠对微生物的抑制作用（P < 0.01）。
Sodium lactate was added to fresh pork sausage to determine its effect on refrigerated storage of chubs and retail display of patties. An additional treatment evaluated effects of sodium lactate in fresh sausage with added textured soy concentrate. In fresh sausage stored as 454g chubs, surface discoloration was reduced (P < 0.01) and off-odor development abated (P < 0.01) with addition of sodium lactate. The lag phase of microbial growth was extended from 10 to 20 days with sodium lactate. Under retail conditions, sodium lactate did not affect lean color (P > 0.01) but resulted in more rapid surface discoloration (P < 0.01). Presence of textured soy concentrate decreased (P < 0.01) effectiveness of sodium lactate against microorganisms.