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The effect of sodium lactate addition on the quality and shelf life of sliced poultry sausage during refrigerated storage.

Wplyw dodatku mleczanu sodu na jakosc i trwalosc plasterkowanej kielbasy drobiowej podczas chlodniczego przechowywania.

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

Type of article: Article

Summary

It was reported that slices of poultry sausage with the addition of 1% and 2% sodium lactate maintained the initial good quality organoleptic attributes over a longer period. The results show the inhibitory effects of sodium lactate on the growth of aerobic psychrophilic bacteria and lactic acid bacteria during refrigerated storage. The inhibitory effect of the addition of sodium lactate on malonaldehyde content in sliced poultry sausage during refrigerated storage was also demonstrated. It was concluded that the addition of 1% and 2% sodium lactate could extend the shelf life of sliced poultry sausage packaged in air atmosphere and stored at 6-8 °C threefold and sevenfold respectively.

Details

  • Original title: Wplyw dodatku mleczanu sodu na jakosc i trwalosc plasterkowanej kielbasy drobiowej podczas chlodniczego przechowywania.
  • Record ID : 2003-0871
  • Languages: Polish
  • Source: Chlodnictwo - vol. 37 - n. 2-3
  • Publication date: 2002
  • Document available for consultation in the library of the IIR headquarters only.

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