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

Abstract

ABSTRACT 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 10 8 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 10 8 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.