SODIUM LACTATE EFFECTS ON MICROBIAL, SENSORY, AND PHYSICAL CHARACTERISTICS OF VACUUM-PACKAGED PORK SAUSAGE

Vacuum-packaged fresh meat products held at refrigeration temperatures have limited shelf-life expectancies, often due to growth of anaerobic lactic acid-producing bacteria. Agents that can suppress the growth of this group are beneficial. Fresh pork sausage, formulated to contain 0%, 1%, 2%, or 3% sodium lactate (SL), was vacuum packaged and stored at 4C for 0, 10, 17, 24, and 31 days. A trained sensory panel evaluated pork, salty, sour, and bitter flavors. Aerobic total plate counts (APC), anaerobic total plate counts (AnPC), aerobic lactic acid producers (ALC), anaerobic lactic acid producers (AnLC), TBA values, and pH were determined. SL depressed APC, AnPC, and AnLC. Addition of 1% SL extended shelf-life of vacuum-packaged fresh pork sausage by 1 week compared to controls; samples containing 2% and 3% SL had not reached spoilage level (log₁₀ 7.0 CFU/g) at the conclusion of this study. Addition of SL increased salty taste and prevented loss of pork flavor over time, but had no effect on sour or bitter flavors.     

Sodium Lactate/Sodium Chloride Effects on Aerobic Plate Counts and Color of Aerobically Packaged Ground Pork

Ground pork (15% fat) was formulated to contain 0% to 3.0% sodium chloride and/or 0% to 3.0% sodium lactate (SL) resulting in 28 treatment combinations. Five replications consisted of two with low initial microbial loads (< 10³ CFU/g) and three with high initial loads (> 10⁵ CFU/ g). Ground pork (454g) was overwrapped in PVC and stored (4°C) aerobically for 21 d. A significant salt × SL interaction existed for redness of samples with low initial aerobic plate count (APC). Red color was best preserved by 2.0% or 3.0% SL. Initial pH values of low and high initial APC samples were similar. Initial product pH was best maintained by higher SL levels in low initial load samples and by higher sodium chloride levels in high initial load samples. Samples containing 3.0% SL had the lowest APC regardless of salt level.     

Sodium Lactate Effects on Shelf-Life, Sensory, and Physical Characteristics of Fresh Pork Sausage

The objective of our study was to evaluate the effects of various levels (0%, 1%, 2%, 3%) of sodium lactate on selected physical, sensory, and microbiological characteristics of fresh pork sausage stored at 4°C for 28 days. Samples containing 0% and 1% SL reached 10⁸ CFU/g after 10 days refrigerated storage. Addition of 2% or 3% SL to fresh pork sausage delayed microbial deterioration, pH decline, and development of sour- and off-flavors 7 days at 4°C. Samples containing 2% SL did not reach total plate counts of 10⁸ CFU/g until 24 days storage. SL appeared to protect red color, and to “enhance” pork-and salty-flavors in sausage. TBA, L-, a-, and b-values were unaffected by SL level.     

SODIUM LACTATE/SODIUM POLYPHOSPHATE EFFECTS ON OXIDATION IN PRECOOKED FROZEN PORK PATTIES

The objective of this study was to evaluate sodium lactate (SL; 0, 1, 2 or 3%) and sodium polyphosphate (SP; 0, 0.1, 0.2 or 0.3%) effects on lipid oxidation and color characteristics of precooked pork patties during frozen storage. Ground pork was mixed with SL and/or SP, stuffed, frozen, sliced and cooked from the frozen state, packaged and held frozen for 14 weeks. Samples containing SP had lower TBARS, regardless of SL content. SL decreased pH, a* and b* values and red color (R630–R580). L* value, hue angle, pork flavor, saltiness, and juiciness increased as SL increased. A moderate correlation occurred between SL and TBARS. SP decreased hue angle, cook loss, and rancid flavor and increased pH, b* value, pork flavor, saltiness, and juiciness. Storage time decreased a* value, red color and juiciness, while saltiness, alkalinity, and rancid flavor scores increased. Based on both physical and sensory characteristics, optimum combinations appear to be 3% SL and 0.2–0.3% SP.     

SODIUM LACTATE EFFECTS ON THE STABILITY OF FRESH AND CURED PORK LONGISSIMUS

Boneless pork loins sliced into 1.9 cm fresh chops were dipped to retain 0, 1.5 or 3% sodium lactate (SL) and packaged in polyvinylchloride (PVC) or vacuum-packaged (VP), Color of fresh chops was monitored visually and objectively. Boneless pork loins were cured by injection with 0, 1.5 or 3% SL, or were dipped after slicing to retain 0, 1.5 or 3% SL. Cure for the dipped loins contained no SL. Color and aerobic plate count (APC) of vacuum-packaged chops were evaluated over 70 days of retail storage (4C). Visual color was darker (P < 0.05) and L* values were lower (P < 0.05) for 3% SL-dipped fresh chops. Fresh chops containing 1.5 and 3% SL had higher a* values than controls. Surface discoloration of 3% SL fresh chops was lower (P < 0.05) than control chops. Cured injected chops (3% SL) had lower (P < 0.05) L* values than dipped chops or injected controls. L*, a* and b* values of cured dipped chops (3% SL) were not different (P > 0.05) from controls. No consistent trends were found in APC of cured chops. Injection of SL prior to cooking darkened the color of cured pork loin chops.     

Sodium Lactate/Sodium Tripolyphosphate Combination Effects on Aerobic Plate Counts, pH and Color of Fresh Pork Longissimus Muscle

The objective of this study was to evaluate the effects of sodium lactate/sodium tripolyphosphate pump combinations on the characteristics of pork loins. The product was manufactured to simulate fresh pumped pork loins currently available in the retail market. Paired fresh pork loins (longissimus muscle), pumped to contain 0, 1 or 2% sodium lactate (SL) and/or 0, 0·2 or 0·4% sodium tripolyphosphate (STP) were vacuum packaged and stored at 4°C for 28 days. In pork containing 0·4% STP, samples with 1 or 2% SL had lower pH values than those with 0% SL. Pork containing 1 or 2% SL generally had lower aerobic plate counts than those with 0% SL. Pork with 0·4% STP was darker (lower L* value) and redder (higher a* value) than that with 0 or 0·2% STP. When aerobic plate counts and color characteristics are used as the criteria, the optimum SL/STP combination for solutions used to pump fresh pork loins that are vacuum packaged and held under refrigeration was 1% SL with 0·2% STP.     

EFFECTS OF SODIUM LACTATE AND SODIUM PHOSPHATE ON THE PHYSICAL AND SENSORY CHARACTERISTICS OF PUMPED PORK LOINS

Whole, boneless pork loins were pumped to result in a final concentration of 0% to 2% sodium lactate (SL) and/or 0% to 0.4% sodium tripolyphosphate (STP) resulting in a 3 × 3 factorial design. Three replications were randomly presented to 10 trained sensory panelists for evaluation. Physical properties of the loins were also evaluated. Sensory evaluation results suggested that there was a trend for juiciness and tenderness to be enhanced by the addition of STP. Pork flavor, salt intensity, and alkalinity were enhanced by SL. Pump yields increased while purge loss was reduced with the addition of STP. Color was not affected by SL or STP. No difference in peak force and energy required to shear samples was observed. Results from this study suggest that pork loins pumped with SL and STP had enhanced moisture retention with few detrimental effects on sensory characteristics.     

Inhibition of Oxidative Flavor Changes in Meat by α-Tocopherol in Combination with Sodium Tripolyphosphate

The effects of α‐tocopherol at 0.03%, sodium tripolyphosphate (STP) at 0.3%, alone and in combination, and STP alone at 0.5% on hexanal and sensory attributes of refrigerated cooked ground turkey or pork, with and without salt (1% NaCl), were studied. For turkey, a combination of α‐tocopherol with 0.3% STP was nearly as effective as 0.5% STP. Turkey and meaty flavor of samples from these 2 treatments did not decline; hexanal content and staleness scores remained low throughout storage. Slick mouthfeel and metallic aftertaste were less for turkey with the antioxidant combination than with 0.5% STP. In pork, STP alone at 0.3% adequately prevented oxidative flavor changes. α‐Tocopherol, when used with STP, provided no additional effect.     

A RESEARCH NOTE FLAVOR-MASKING AGENT EFFECTS ON SENSORY CHARACTERISTICS OF LACTATE-CONTAINING CHICKEN MODEL SYSTEMS

To determine the effects of potential masking agents on sensory characteristics of ground chicken containing 3% or 4% sodium (SL) or potassium lactate(PL), sucrose, dextrose, lactitol, sorbitol or lysine were added individually to ground chicken breast tissue. Ground chicken in cylindrical containers was cooked to 72C in a circulating water bath, then evaluated at 45C, by a trained sensory panel for saltiness, bitterness, soapiness and sweetness. Chicken containing PL was more bitter and soapy, and less sweet than that containing SL. Chicken containing 4% SL was more salty and bitter than that containing 3% SL. Bitterness decreased in samples containing SL when 1% sucrose or lactitol was added. Sucrose also decreased soapiness in chicken containing PL. Sweetness did not increase in samples in which it decreased bitterness and soapiness. These results demonstrate that bitterness and soapiness imparted by lactates may be reduced by selected masking agents.     

SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE EFFECTS ON OXIDATIVE STABILITY AND SENSORY PROPERTIES OF PRECOOKED REDUCED-FAT PORK SAUSAGE WITH CARRAGEENAN

One 40%-fat, three 10%-fat, and three 17%-fat ground pork sausage products were manufactured. Within each reduced-fat level, these products contained 0.5% carrageenan, carrageenan and 3% sodium lactate (SL), and carrageenan, SL and 0.25% sodium tripolyphosphate (SP). Precooked patties packaged with oxygen-permeable PVC film were stored at 4C and −20C for up to 6 days and 252 days, respectively. Vacuum-packaged patties were stored up to 84 days and 252 days at the respective temperatures. All reduced-fat products were harder, more dense, and less juicy than the 40%-fat product. Total aerobic microbial plate counts determined on PVC-packaged samples stored at 4C were similar among the 7 products. SL acted as a prooxidant as evaluated by 2-thiobarbituric acid values. SP used with SL tended to overcome the prooxidive effect of SL but increased springiness, hardness, and fracturability sensory scores.     

The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef

The impact of multiple antimicrobial interventions on ground beef microbial, color and sensory characteristics was studied. For this, beef trimmings were inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST) then treated with either (1) 1% ozonated water followed by 5% acetic acid (OA), (2) 1% ozonated water followed by 0.5% cetylpyridinium chloride (OC), (3) 200 ppm chlorine dioxide followed by 10% trisodium phosphate (CT) or (4) control (C). Trimmings were ground, packaged and sampled at 0, 1, 2, 3 and 7 days of display for EC, ST, coliforms (CO), aerobic plate count (APC), instrumental color and sensory color and odor characteristics. The OA and OC treatments reduced (P<0.05) all bacterial types evaluated, while CT reduced (P<0.05) EC, CO and APC. The CT treatment was redder (P<0.05) in overall color than C, and there was no difference (P>0.05) in beef odor or off odor between OC, CT or C treatments.     

Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork

The antioxidant effects of 0.5-2.0% milk mineral (MM) was tested in raw and cooked ground pork stored at 2?°C or -20?°C, compared to butylated hydroxytoluene (BHT) and sodium tripolyphosphate (STP). TBA numbers were low and not different between raw meat treatments. TBA numbers were lower (P<0.01) for cooked treatments with MM or STP compared to controls or treatments with BHT. Experiments were also done to determine acceptability of pork samples with various TBA values, and to determine effect of holding time before serving on TBA values. Cooked pork patties held at 71?°C for 90 or 120 min had higher (P<0.05) TBA values than patties held for 0-60 min. Thus patties could be warmed for 60 min after cooking without significantly increasing TBA number. For paired-preference sensory testing, patties were cooked and stored at 2?°C for 0, 1, 2 and 3 days to obtain TBA numbers of 0.4, 1.5, 3.4 and 3.9 respectively. Panelists preferred (P<0.001) patties with TBA number <0.5, compared to patties with TBA numbers >1.4.     

Evaluation of Antioxidant Effects of Raisin Paste in Cooked Ground Beef, Pork, and Chicken

ABSTRACT:  The objective of this study was to evaluate the possible antioxidant activity of raisin paste added to raw ground beef, pork, or chicken before cooking to 163 °C. Samples were held at 2 °C for up to 14 d. TBA values were measured using a distillation method, to avoid yellow color interference found in "wet" TBA methods. Sample meat flavor intensity, rancid flavor intensity, and raisin flavor intensity were evaluated by a trained panel (n = 6). Addition of raisin paste lowered ( p < 0.05) TBA values and decreased panel scores for rancid flavor scores of all meat samples in a concentration-dependent manner. Highest antioxidant effects were obtained with a minimum of 1.5%, 2.0%, or 2.0% raisin paste in cooked ground beef, pork, or chicken, respectively. There was a high correlation (0.93, 0.94, 0.94) between TBA values and sensory rancid flavor scores in beef, pork, and chicken samples respectively. Addition of a reducing sugar (glucose) was nearly as effective as raisins for maintenance of low TBA values and rancid flavor scores, probably due to antioxidant effects of Maillard browning products. There was no detectable raisin flavor in cooked ground beef samples with added raisins. However, all meats with added glucose had a higher raisin flavor intensity score than controls, indicating that panelists associated sweetness with raisin flavor. Maillard browning (sample darkening) was evident after cooking of ground chicken with either raisins or glucose.     

荷叶粉对猪肉火腿肠品质特性的影响

以猪肉火腿肠(pork sausage,pS)为研究对象,考察荷叶粉添加量(0～2.0％)对PS持水性、色泽、质构及感官品质的影响.结果表明:添加荷叶粉能够显著改善PS的持水能力(蒸煮损失率CL值降低、保水性WHC值和总持水性TWBC值提高)和硬度(P＜0.05);但会导致其L*值和a*值显著降低(P＜0.05);添加不高于1.0％的荷叶粉,对PS的组织状态、香气、咸味、涩味和口感均无显著影响(P＞0.05);综合分析结果显示,制作PS的荷叶粉适宜添加水平约为1.0％.     

Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

The study investigated the effects of glutinous rice flour (GRF) on the quality of ground pork patties. Ground pork patties with 3% of GRF showed better quality compared to addition of 1% and 5% of GRF. Addition of 3% GRF was further compared with 0.5% carrageenan, 3% soy protein isolate, 3% corn starch and 3% potato starch in ground pork patties. The cooking yield in GRF group was significantly higher than that of other treatments due to the increase in moisture and fat retentions (P < 0.05). Comparing with other groups, GRF showed lower texture profile values for hardness and chewiness (P < 0.05). The ground pork patties with GRF were juicier, more tender and showed better flavor and overall acceptability compared to control and the treatments with other additives (P < 0.05). The results indicate that GRF could be an effective functional ingredient in ground pork patties.     

Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts

Six paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed-over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts.     

Antioxidative Activity of Maillard Reaction Products in Cooked Ground Beef, Sensory and TBA Values

Maillard reaction products (MRPs) obtained by autoclaving egg albumin acid hydrolysate and glucose for 1 hr were added to ground beef which was cooked and stored at 4°C for 8 days. The antioxidative activity of MRPs was investigated by a trained sensory panel and the TBA test. The panel evaluated samples for loss of desirable cooked beef notes and generation of off-flavors, such as cardboard and painty. With added 1% MRPs, painty aroma and flavor scores were low and did not (p > 0.05) change over time. The coefficients of determination were high (r²= 0.92 to 0.77, p < 0.0001) between aroma and flavor scores for any two similar attributes. The TBA values decreased by 17% with the addition of 0.5% MRP and by 39% with 1% MRP over time.     

The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

Low‐fat ground pork patties (<10% total fat) made with carrageenan added at either 0.25, 0.50 or 0.75% final concentration were processed and the compositional and sensory characteristics compared with control patties which contained 20% fat. The moisture content of raw and cooked low‐fat patties was significantly (P < 0.05) higher than control patties because of greater amounts of water added during formulation. Cooking yield, fat and moisture retention also improved significantly (P < 0.05) in low‐fat patties that had carrageenan incorporated when compared to a control product. The dimensions of the low‐fat patties were maintained better than those of the control product during cooking. The sensory attributes of low‐fat patties with 0.5% carrageenan were similar to those of the high‐fat control. The lipid profile revealed as much as a 47.7 or 44.1% decrease in total lipids and cholesterol content respectively, compared with the controls. The calorie content was reduced by 31.1% in low‐fat cooked patties compared with the controls. The texture profile of low‐fat patties that had been made with 0.5% carrageenan were similar to control patties with only a slight increase in hardness and gumminess in the low‐fat product. The low‐fat ground pork patties made in the present study remained stable without any appreciable loss of physico‐chemical, microbiological and organoleptic quality during refrigerated storage (4 ± 1 °C) for 21 and 35 days in aerobic and vacuum packaging respectively.     

Sodium Retention in Prerigor and Postrigor Ground Pork

Sodium retention in pre- and postrigor ground pork was studied. Pork of different ionic strengths was prepared by mixing meat with various amounts of water and NaCl, and was separated into two fractions: supernatants and pellets. Na⁺ retention in supernatants increased with increasing percent NaCl (0–5%). Supernatants of prerigor ground pork contained less Na⁺ than those of postrigor ground meat. Na⁺ retention in pellets also increased with increasing percent NaCl (0–5%). Na⁺ retention was higher in pellets of prerigor ground pork than in those of postrigor ground meat. Muscle proteins were not able to bind added Na⁺, as demonstrated by a dialysis method, regardless of rigor state and fraction.     

Effects of Rosemary Extract and Sodium Lactate on Quality of Vacuum-packaged Ground Ostrich Meat

ABSTRACT Vacuum‐packaged ground ostrich meat patties containing 2% sodium lactate (SL), 0.2% rosemary extract as oleoresin (RE), or their mixture (MIX) were evaluated and compared with control for their storage stability at 3 ± 1 °C in the dark by measuring pH, 2‐thiobarbituric acid‐reactive substance (TBARS) values, sample color (CIE L*, a*, b*, Hue and Chroma), and microbiological content. The pH values of ostrich patties, ranging from 6.03 to 6.13, were not affected by treatment (P < 0.05). At 9 d of storage, TBARS concentration for control samples containing no additives was 1.64 mg malonaldehyde/kg meat. Addition of RE to the ground ostrich meat inhibited lipid oxidation during storage at 3 ± 1 °C (P < 0.05). TBARS values of SL‐added samples were lower than control samples (P < 0.05); addition of SL also delayed the oxidation. It was found that RE had a protective effect on color, whereas addition of SL decreased CIE a* values (P < 0.05). SL, either alone or with RE, was effective in inhibiting total aerobic bacteria (TAB), coliforms, lactic acid bacteria (LAB), and Brochothrix thermosphacta in ostrich patties (P < 0.05) and provided a 2‐log reduction in microbial population during storage. In addition, RE did not have a significant effect on microbial growth at the concentration used in this study.