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

Brewer, M.S.; McKeith, F. K.; Martin, Scott E.; Dallmier, Anthony W.; Meyer, Jaci

doi:10.1111/j.1365-2621.1991.tb04727.x

Cited by 117 publications

(103 citation statements)

References 12 publications

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“…The monophasic change in population composition was heralded by the dramatic increase in relative abundance of L. graminis and the corresponding drop in the abundances of nearly all other taxa. The inhibitory properties of LD against many non-LAB Firmicutes and Proteobacteria (including species of Yersinia and Serratia) are known from studies in pork sausage and in vitro cultures (14)(15)(16)35). Somewhat surprising, however, was the selective survival of L. graminis among other LAB found in the treated samples.…”

Section: Fig 11mentioning

confidence: 99%

Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Benson

David

Gilbreth

et al. 2014

Appl Environ Microbiol

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bFresh pork sausage is produced without a microbial kill step and therefore chilled or frozen to control microbial growth. In this report, the microbiota in a chilled fresh pork sausage model produced with or without an antimicrobial combination of sodium lactate and sodium diacetate was studied using a combination of traditional microbiological methods and deep pyrosequencing of 16S rRNA gene amplicons. In the untreated system, microbial populations rose from 10 2 to 10 6 CFU/g within 15 days of storage at 4°C, peaking at nearly 10 8 CFU/g by day 30. Pyrosequencing revealed a complex community at day 0, with taxa belonging to the Bacilli, Gammaproteobacteria, Betaproteobacteria, Actinobacteria, Bacteroidetes, and Clostridia. During storage at 4°C, the untreated system displayed a complex succession, with species of Weissella and Leuconostoc that dominate the product at day 0 being displaced by species of Pseudomonas (P. lini and P. psychrophila) within 15 days. By day 30, a second wave of taxa (Lactobacillus graminis, Carnobacterium divergens, Buttiauxella brennerae, Yersinia mollaretti, and a taxon of Serratia) dominated the population, and this succession coincided with significant chemical changes in the matrix. Treatment with lactate-diacetate altered the dynamics dramatically, yielding a monophasic growth curve of a single species of Lactobacillus (L. graminis), followed by a uniform selective die-off of the majority of species in the population. Of the six species of Lactobacillus that were routinely detected, L. graminis became the dominant member in all samples, and its origins were traced to the spice blend used in the formulation.

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Section: Fig 11mentioning

confidence: 99%

Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Benson

David

Gilbreth

et al. 2014

Appl Environ Microbiol

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“…Additionally, Overholt et al (2016a) reported a 13% increase (P < 0.05) in saltiness of fresh pork patties, manufactured with 1.5% salt, over an 11 d storage period. Further, Brewer et al (1991) also reported an increase (P < 0.05) in saltiness scores of 80% lean fresh pork sausage blended with 2% salt and stored in vacuum packages for up to 21 d. Potential dehydration of the bacon samples increased the salt content of bacon samples during frozen storages and offers an explanation for the greater saltiness rates of bacon samples after the 90 d storage period compared with the initial sensory rates.…”

Section: Discussionmentioning

confidence: 81%

Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

Lowell

Harsh

Wilson

et al. 2017

Meat and Muscle Biology

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Abstract:The objectives were to determine effects of salt inclusion on production yields, commercial slicing yields, sensory characteristics, and lipid oxidation of bacon. A total of 144 bellies that ranged in weight from 5.8 to 6.6 kg were selected from 2 different suppliers. Fresh bellies were weighed to determine an initial weight (green weight). Then, bellies were randomly assigned to salt levels of 1.2, 1.5, or 1.8% in the final product and manufactured into bacon. Bacon was stored frozen, in aerobic packages, for approximately 0 d, 30 d, 60 d, or 90 d and analyzed for lipid oxidation. Sensory analysis was conducted approximately 14 d after slicing and again 90 d later. Cook yield was increased (P ≤ 0.05) in 1.2% bacon compared with 1.5 and 1.8% bacon, but slicing yield was 1% unit greater (P ≤ 0.05) in 1.8% bacon compared with 1.2% bacon. Increasing salt content from 1.5 to 1.8% increased the number of bacon slices generated from a slab of bacon by 12 slices and by nearly 16 slices when compared with the 1.2% treatment. Sensory saltiness increased (P ≤ 0.05) as intended salt level increased. Lipid oxidation and oxidized odor and flavor intensity was not different among salt treatment levels within any storage period. Reducing salt from 1.8 to 1.2% in bacon can adversely affect slicing yield, but was not detrimental to cook yield and did not reduce the rate of lipid oxidation of bacon.

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“…Brewer et al (1991) reported that the addition of sodium lactate to fresh pork sausage delayed the development of sour-and off-flavours. In addition, studies on the application of alginate coating to treated muscle foods reported improvements of moisture retention and texture, reduction in shrink, enhancement of juiciness, colour and odour (Cutter and Sumner, 2002;Cutter, 2006).…”

Section: Sensorymentioning

confidence: 99%

Effect of Sodium Alginate Coating with Ascorbic Acid on Shelf Life of Raw Pork Meat

Gammariello

Incoronato

Conte

et al. 2016

Journal of Food Technology Research

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

Cited by 117 publications

References 12 publications

Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Microbial Successions Are Associated with Changes in Chemical Profiles of a Model Refrigerated Fresh Pork Sausage during an 80-Day Shelf Life Study

Effect of Salt Inclusion Level on Commercial Bacon Processing and Slicing Yields

Effect of Sodium Alginate Coating with Ascorbic Acid on Shelf Life of Raw Pork Meat

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