Sodium lactate/sodium chloride effects on sensory characteristics and shelf-life of fresh ground pork.

Author(s) : O'CONNOR P. L., BREWER M. S., MCKEITH F. K., NOVAKOFSKI J. E., CARR T. R.

Type of article: Article

Summary

Fresh ground pork was formulated with sodium lactate and sodium chloride to evaluate effects on sensory characteristics. Aerobic plate count over retail storage was evaluated on samples rated in the mid-range of salty flavour intensity by a trained sensory panel. Sodium lactate increased salty flavour intensity and juiciness, and enhanced ground pork flavour. Sodium added as sodium lactate was less perceptible as "salty" than that added as sodium chloride. Sodium lactate significantly reduced aerobic plate count; based on spoilage level of 1 million CFU/g sodium lactate extended shelf-life by about 12 days compared to controls.

Details

Original title: Sodium lactate/sodium chloride effects on sensory characteristics and shelf-life of fresh ground pork.
Record ID : 1994-2364
Languages: English
Source: Ital. J. Food Sci. - vol. 58 - n. 5
Publication date: 1993/09
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Meat and meat products
Keywords: Mince; Microbiology; Meat; Aerobiosis; Pork; Organic compound; Sodium chloride