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Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate.

Author(s) : BRADFORD D. D., HUFFMAN D. L., EGBERT W. R., JONES W. R.

Type of article: Article

Summary

Typical pork sausage patties (40% fat), low-fat (8%) control patties, and low-fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean colour during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt. Bacterial populations of low-fat pork sausage patties did not differ.

Details

  • Original title: Low-fat fresh pork sausage patty stability in refrigerated storage with potassium lactate.
  • Record ID : 1994-1007
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 58 - n. 3
  • Publication date: 1993/05
  • Document available for consultation in the library of the IIR headquarters only.

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