Sodium lactate affects sensory and objective characteristics of tray-packed broiler chicken breast meat

Abstract

The objective of this study was to determine the antimicrobial properties of sodium lactate solutions adjusted to various pH values. The effectiveness of sodium lactate increases with increased concentrations; however, there are off-flavor development problems associated with increasing concentrations of sodium lactate above 2.0%. This study evaluated the effects of 2% sodium lactate treatments, adjusted to various pH values, on sensory characteristics, instrumental texture, and microbial populations of tray-packed broiler breast meat. Breast meat was treated with either tap water (pH 7.85) or 2% sodium lactate solutions (pH 7.30, 5.50, 5.00, 4.50, and 4.00) and stored at 2 +/- 1 C for 12 d. Approximately 15% of the panelists reported acidic aftertastes in samples treated with pH 5.00 sodium lactate solutions, and 10% of the panelists reported slight sodium or metallic off-flavor in all samples treated with sodium lactate. Instrumental texture measurements were similar (P > 0.05) for all treatments. Sodium lactate (pH 7.30 and 5.50) enhanced (P < 0.05) cooking yields and retarded the growth of spoilage bacteria (pH 5.50 and 5.00). Due to the development of severe discoloration and intense acidic off-odors and -flavors, testing was not conducted on samples treated with pH 4.50 and 4.00 sodium lactate solutions.