Abstract
ABSTRACTTypical pork sausage patties (40% fat), low‐fat (8%) control patties, and low‐fat (8%) patties with 20% added water and 0.4% carrageenan were compared to identical treatments containing 2% potassium lactate. The lactate had no effect on percent discoloration or lean color during refrigerated aerobic storage. Sensory properties of pork sausage treatments were not affected by the lactate salt (P<0.05). Bacterial populations of low‐fat pork sausage patties did not differ (P>0.05); however, the typical patties with 2% potassium lactate had lower (P<0.05) microbial numbers during refrigerated storage than typical fresh pork sausage. TBARS,‘L’,‘a’and‘b’values were unaffected by the potassium lactate (P>0.05).
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
