Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate |
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| Authors: | D D BRADFORD D L HUFFMAN W R EGBERT W R JONES |
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| Affiliation: | Authors Bradford, Huffman, and Jones are with the Dep. of Animal Dairy Sciences, Auburn Univ., AL 36849. Author Egbert is with Archer Daniels Midland Co., Decatur, IL 62526. Direct all inquires to Dr. D.L. Hoffman. |
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| Abstract: | Typical pork sausage patties (40% fat), low-fat (8%) control patties, and low-fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P<0.05). Bacterial populations of low-fat pork sausage patties did not differ (P>0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P>0.05). |
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| Keywords: | pork sausage potassium lactate low-fat microbes |
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