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Some effects of sodium lactate on shelf life, sensory, and physical characteristics of vacuum-packaged beef "Bologna" sausages.

Author(s) : BREWER M. S., MCKEITH F., MARTIN S. E., DALLMIER A. W., WU S. Y.

Type of article: Article

Summary

Bologna sausages containing 0-3% of sodium lactate are vacuum-packed and stored at 4 deg C for 10 weeks. The authors have studied the effects of lactate addition on the variations in pH, color, microflora and in the intensity of the salted and bitter taste of mortadella. Search for relations between quality criteria and counting of total aerobic flora.

Details

Original title: Some effects of sodium lactate on shelf life, sensory, and physical characteristics of vacuum-packaged beef "Bologna" sausages.
Record ID : 1993-2693
Languages: English
Source: J. Food Qual. - vol. 15 - n. 5
Publication date: 1992

Links

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Indexing

Themes: Food quality and safety. Microbiology;
Packaging;
Meat and meat products
Keywords: Microbiology; Vacuum; Meat; Beef; Organoleptic property; Sodium; Sausage; Ph; Cold storage; Packaging; Colour; Lactic acid