Growth suppression of inoculated Listeria monocytogenes and physicochemical and textural properties of low-fat sausages as affected by sodium lactate and a fat replacer

The antilisterial effect of low-fat sausages (<2%) manufactured with a fat replacer and increased level of sodium lactate (SL, 60%) solution was determined during refrigerated storage after inoculation with 103 colony-forming units/g of Listeria monocytogenes (LM) at the initial storage. The fat replacer prevented moisture loss during cooking or storage. Increased SL in combination with the fat replacer resulted in lower water activity, total plate, and LM counts. In addition, whiteness values decreased (P < 0.05), but yellowness values increased (P < 0.05) with increased SL level. During storage, low-fat sausages containing at least 3.3% SL and the fat replacer had greater antilisterial effect than the low-fat control.