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Sodium lactate addition on the quality and shelf life of refrigerated sliced poultry sausage packaged in air or nitrogen atmosphere.

Author(s) : CEGIELSKA-RADZIEJEWSKA R., PIKUL J.

Type of article: Article

Summary

The aim of this study was to determine the effect of sodium lactate addition on shelf-life extension of sliced poultry sausage packaged in air and nitrogen atmospheres and stored under refrigerated conditions. Basic chemical composition, pH, and malonaldehyde content were assayed and colour measurement using the reflection method was carried out. Microbiological examination consisted of determination of total number of aerobic psychrotrophic bacteria and number of lactic acid bacteria. Sensory evaluation was performed. Microbiological and sensory quality of sliced poultry meat sausage was dependent on the addition during production of sodium lactate and the composition of gases (air or nitrogen) used in packaging. Slices of poultry sausage with 1 or 2% of sodium lactate maintained their initial quality of evaluated sensory attributes longer, irrespective of the applied gases. Sodium lactate inhibited growth of aerobic psychrotrophic bacteria and lactic acid bacteria during refrigerated storage. Sodium lactate also inhibited the formation of malonaldehyde in sliced poultry sausage during refrigerated storage. The effectiveness depended on the concentration of added sodium lactate. It was concluded that the addition of 1 or 2% sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 5 to 7 °C threefold to fourfold. Sliced poultry sausage treated with 2% sodium lactate packed in nitrogen had the longest (35-day) shelf life. This was a sevenfold increase in the shelf life of sliced poultry sausage compared with the control.

Details

  • Original title: Sodium lactate addition on the quality and shelf life of refrigerated sliced poultry sausage packaged in air or nitrogen atmosphere.
  • Record ID : 2004-2360
  • Languages: English
  • Source: Journal of Food Protection - vol. 67 - n. 3
  • Publication date: 2004/03
  • Document available for consultation in the library of the IIR headquarters only.

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