Potassium Lactate Effects on Low-Fat Fresh Pork Sausage Chubs During Simulated Retail Distribution |
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| Authors: | D.D. BRADFORD D.L. HUFFMAN W.R. EGBERT W.B. MIKEL |
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| Affiliation: | Authors Bradford, Hoffman and Mikel are with the Dept. of Animal &Dairy Sciences, Alabama Agricultural Experiment Station, Auburn University, AL 36849.;Author Egbert is with Archer Daniels Midland Co., Decatur, IL 62526. |
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| Abstract: | Typical pork sausage (25% fat) and low-fat (8% fat) sausage with or without 20% added water and 0.4% carrageenan were compared to identical treatments containing 3.0% potassium lactate. Microbial populations of low-fat treatments did not differ (P>0.05). However, typical sausages with lactate had lower psychrotrophic counts than typical sausage. Lactate delayed (P<0.05) pH decline in typical sausages but had no effect on low-fat sausages (P>0.05). Addition of water and carrageenan to commercially manufactured and distributed low-fat sausage had no deleterious effects on microbial, lipid or color stability. |
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| Keywords: | pork sausage low-fat potassium lactate microbial |
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