SODIUM LACTATE EFFECTS ON SHELF-LIFE, SENSORY, AND PHYSICAL CHARACTERISTICS OF FRESH PORK SAUSAGE

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-degrees-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-degrees-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.