SODIUM LEVULINATE AND SODIUM LACTATE EFFECTS ON MICROBIAL GROWTH AND STABILITY OF FRESH PORK AND TURKEY SAUSAGES¹

Abstract

This study compared the effects of 1.4% or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA values of fresh pork and turkey sausage. Both sodium lactate and levulinate inhibited growth of aerobic microorganisms during storage compared to controls. Antimicrobial effects of sodium lactate were dose‐dependent, where as 2.7% lactate was significantly more antimicrobial than 1.4% lactate. This was not the case for sodium levulinate where 1.4% sodium levulinate was as inhibitory to microbial growth as 2.7% sodium levulinate. Additionally. 1.4% sodium levulinate was as inhibitory to microbial growth CIS the higher level (2.7%) of sodium lactate. TBA values, color and pH were not affected by either sodium lactate or levulinate. In conclusion, sodium levulinate may have potential as an antimicrobial agent in fresh sausage if it can be obtained at a reasonable cost on a commercial basis.

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

“…TBA value of ground beef was not affected by addition of NaL (P>0.05). This result is in agreement with that of many other researchers (Eckert et al, 1997;Lin & Lin, 2002;Vasavada et al, 2003), who found no difference in TBA values of meat products treated with NaL in comparison with controls. Reported effects of lactate on lipid oxidation (TBA) in stored meat products have varied.…”

“…In addition to its desirable effect on sensory attributes, NaL has an antimicrobial effect. It has been shown to delay growth of meat spoilage organisms (Brewer, Rostogi, Argoudelis, & Sprouls, 1995;Maca, Miller, Bigner, Lucia, & Acuff, 1999;Vasavada, Carpenter, Cornforth, & Ghorpade, 2003) as well as food-borne pathogens (Miller & Acuff, 1994;Mbandi & Shelef, 2001;Bedie et al, 2001). Moreover, other authors reported that NaL has inhibitory effect on lipid oxidation (Nnanna, Ukuku, McVann, & Shelef, 1994;Walczycka, Kolczak, Kijowski, & Lacki, 1999).…”

The microbiology of cold smoked salmon

“…In meat products, it is well documented that treatment of 2e4% (w/w) NaL has a positive effect on shelf life at refrigerated storage (Brewer, Rostogi, Argoudelis, & Sprouls, 1995;Sallam & Samejima, 2004;Shelef & Yang, 1991;Vasavada, Carpenter, Cornforth, & Ghorpade, 2003), but some disagreement on the effect on the different bacterial species exists. No significant inhibitory effect on psycrotrophic counts in NaL treated ground beef at refrigerated storage was reported by Egbert, Huffman, Chen, and Jones (1992), in contrast to the findings of Sallam and Samejima (2004) on vacuum packaged ground beef.…”

Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage

“…Water activity (a w ) of the ground sample was measured by water activity meter (Rotronic Hygroskop DT, Switzerland). Thiobarbituric acid (TBA) value was determined according to Vasavada et al (2003). The non protein nitrogen (NPN) was estimated by Kjeldahl method (Dierick et al 1974).…”