Effect Of Sodium Lactate Research Articles

Effect of Sodium Lactate on the Safety of Cold-smoked Salmon during Cold Storage

Effect of sodium lactate (SL) on inhibition growth of Listeria monocytogenes, L. innocua, Escherichia coli, and Pseudomonas aeruginosa as compared to ampicillin and chloramphenicol antibiotics in cold-smoked salmon stored at 1.0 ± 4.0 0C were evaluated in this study. The sliced smoked salmon were coated with different concentrations of sodium lactate (0.5, 0.75 and 1.0 % SL). Sterilized deionized water was used as a negative control. Total bacterial counts (TBC), lactic acid bacteria (LAB), E. coli (EC), Pseudomonas count (PC) and Listeria count (LC) were examined. In vitro, the antibacterial agent (SL) exhibited antibacterial activities against all the tested bacteria. The antimicrobial action of 1.0 % of SL was more effective than the control. Therefore, thus coating with 1.0 %, SL prevented Listeria spp. and other pathogenic bacteria growth and prolonged the shelf life of cold-smoked salmon.

Effects of sodium lactate on glycolytic activity and color stability of fresh beef during chilled storage

Fresh beef was treated with 3 g/L sodium lactate (Group SL) and the fresh beef without treatment was sampled as negative control (Group C). Based on the comprehensive analyses of pH, color and glycolytic rate, sodium lactate usage exhibited a better pH and color stability, which is conducive to maintaining the meat quality. The Group SL had lower glycogen content and higher lactate content than that of Group C. Meanwhile, the Group SL had significantly higher (p < 0.05) lactate dehydrogenase and hexokinase activity than that of Group C druing chilled storage. Moreover, NADH/NAD+ ratio in Group SL maintained at a stable level with a range from 0.54 to 0.68 during chilled storage. In contrast, Group C showed a high NADH/NAD+ ratio which indicated insufficient reducing activity. These results revealed that the sodium lactate treatment had a positive relationship with glycolytic rate and promoted the increase of glycolysis rate. These results may be partially explained the reason why sodium lactate usage can promote color stability via increase of glycolysis rate.

ВЛИЯНИЕ ЛАКТАТА НАТРИЯ НА КАЧЕСТВО МАЛОСОЛЕНОЙ РЫБЫ В ПРОЦЕССЕ ХРАНЕНИЯ В БЕСКИСЛОРОДНОЙ СРЕДЕ

The present article investigates the effect of sodium lactate on microbiological, physico-chemical and sensory characteristics of lightly salted Pacific herring ( Clupea pallasii ) and Baltic herring ( Clupea harengus membras ) during refrigerated storage 5 ± 0.3°C. There have been analyzed different processing methods of lightly salted samples of Pacific and Baltic herring: control (without sodium lactate), and experiment (3% sodium lactate), both in vacuum packaging and modified atmosphere packaging (MAP - 40% CO2/60% N2). For vacuum and MAP there were used bags with low oxygen permeability (3 cm3/m2/day). It was found that 3% sodium lactate keeps firmness of the texture of salted fish muscle and reduces the release of water into the package during storage. Adding 3% sodium lactate reduces the value of the water activity in lightly salted Pacific and Baltic herring by 0.01-0,012 units. The lowest pH (0.02 units) was registered in samples without sodium lactate packed in MAP. Organoleptic signs of spoilage in fish without sodium lactate appeared much earlier, and using 3% sodium lactate both in vacuum and in MAP helped protect and improve organoleptic characteristics of the product during storage. Total biological semination of experimental samples packed in MAP kept at the very low level during the whole storage period, i.e. combined effect of using 3% sodium lactate and MAP inhibited microbial growth. This combination allows to reduce twice the rate of accumulation nitrogen in terminal amino-groups and to increase 1.5-2 times storage life of lightly salted Pacific and Baltic herring, compared to their storage life in vacuum packaging without sodium lactate. The results obtained allow us to recommend using sodium lactate in production of lightly salted fish in oxygen-free packaging, especially in modified atmosphere packaging (40% CO2/60% N2).

Comparison of fluid balance and hemodynamic and metabolic effects of sodium lactate versus sodium bicarbonate versus 0.9% NaCl in porcine endotoxic shock: a randomized, open-label, controlled study

BackgroundSodium lactate has been shown to improve hemodynamics and avoid fluid overload. The objective of this study was to confirm a beneficial effect on fluid balance with sodium lactate infusion and to specify whether the advantage of lactate is related to a negative chloride balance, its particular metabolism, or simply its energy load.MethodsThis was an interventional, randomized, open-label, controlled experimental study. Fifteen female “large white” pigs (2 months old) were challenged with intravenous infusion of Escherichia coli endotoxin. Three groups of five animals were randomly assigned to receive different fluids: a treatment group received sodium lactate 11.2% (SL group); an isotonic control group received 0.9% NaCl (NC group); and a hypertonic control group, with the same amount of osmoles and sodium as the SL group, received sodium bicarbonate 8.4% (SB group). In order to provide the same energy load in the three groups, control groups were perfused with an equivalent energy supply. Statistical analysis was performed with non-parametric tests and the Dunn correction for multiple comparisons at p < 0.05.ResultsFluid and chloride balance, hemodynamics, oxygenation markers, and microcirculatory parameters were measured over a 5-h period. Cumulative fluid balance was significantly lower in the SL group (550 (415–800) mL; median (interquartile range)) compared to the NC group (1100 (920–1640) mL, p = 0.01) and the SB group (935 (790–1220) mL, p = 0.03). Hemodynamics, cardiac efficiency, and microcirculation were significantly enhanced in the SL group, resulting in a significant improvement in oxygen delivery (SL group 417 (305–565) mL/min/m2 at 300 min versus the NC (207 (119–272) mL/min/m2, p = 0.01) and the SB (278, (211–315) mL/min/m2, p = 0.03) groups). Oxygenation markers (arterial oxygen partial pressure (PaO2)/inspired oxygen fraction (FiO2), mixed venous oxygen saturation (SvO2), and venoarterial carbon dioxide tension difference (Pv-aCO2) were enhanced with sodium lactate infusion. Chloride balance was equivalent in both hypertonic groups and significantly reduced compared to the NC group.ConclusionSodium lactate infusion improves fluid balance and hemodynamics. The advantage of lactate does not seem to be explained by its energy load or by the induced negative chloride balance with subsequent water movements.

Strain screening and sodium lactate effect on spiramycin production in Streptomyces spiramyceticus

Strain improvement and addition of sodium lactate to fermentation medium to enhance the productivity of spiramycin were performed. Of the sodium lactate tolerant mutants that were screened, one mutant, Streptomyces spiramyceticus 16-10-12, produced 23 % more spiramycin than the original strain, Streptomyces spiramyceticus 5-1. The effect of sodium lactate on spiramycin production with S. spiramyceticus 16-10-12 was studied. The titer was improved by 16.9 % with the addition of 15 g L−1 sodium lactate in the fermentation medium at the beginning. The results from using the new process in a 15 L bioreactor showed that there were more precursors in fermentation broth with a sodium lactate tolerant mutant, and that these precursors were used more than with the original strain. After adding sodium lactate, the titer was increased by 23.4 %, because the flux to TCA circulation was increased, more precursors had been produced and the activities of Acyl-CoA synthetases, Acylphosphotransferases and Acylkinases in synthesis phase were also increased.

Effect of sodium lactate /sodium diacetate in combination with sodium nitrite on physiochemical, microbial properties and sensory evaluation of cow sausage

Sodium nitrite has been always considered as one of the common additives due to its antibacterial effects on Clostridium botulinum and meat products' color, however it produces cancer creating nitrosamine. Recently, organic acids and their salts such as lactates have been employed as antimicrobial compounds. Lactates also improve organileptic properties including color, texture and taste and antioxidant properties. Sodium lactate causes to more reduction of anaerobic spore former bacteria than nitrite, inhibits botulin produced by Clostridium botulinum. Sodium lactate produces a permanent reddish pink color through reduction of deoxymygloboline and producing deoxymyoglobuline. In this study, the decrease of sodium nitrite amount from 120ppm to 15ppm by adding sodium lactate / sodium diacetate led to achieve an acceptable product. The best results revealed through adding 3.0625% of sodium lactate / sodium diacetate in combination with 30ppm sodium nitrite. Results also exhibited more reduction of pathogens' growth than nitrite, enhanced flavor slightly, but unable to produce reddish pink color as produced by nitrite. Results also exhibited that sodium lactate / diacetate cause to retard in microbial growth, reducing chemical change, enhance sensory properties, partially improvement in taste and texture. Although inappropriate color demonstrated sodium lactate / diacetate's inability in red pink color production in 4th sample (contains 15 ppm nitrite), its synergy effect in combination with sodium nitrite on nitroso myoglobuline production has been proven, led to sodium nitrite reduction in sausages.

Effects of sodium lactate on the presence of Staphylococcus aureus and enterotoxins in çiğ köfte (raw meatball)

Cig kofte is a traditional raw meat product consumed almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria as no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the presence of Staphylococcus aureus were investigated during the display-life of cig kofte and the formation of enterotoxins was also investigated. For this purpose, cig kofte samples were manufactured with different concentrations of sodium lactate (1%, 2%, 3%, and 4% NaL) and examined either in ambient (20 ± 2 °C) or refrigerator (4 ± 2 °C) storage. As a result, the shelf-life of cig kofte was improved with NaL addition; the growth of S. aureus was delayed dependent on NaL concentration used, and enterotoxin generations were retarded up to 12 h in cold storage.

Effects of Sodium Lactate on the Shelf Life and Sensory Characteristics of Cig Kofte - A Turkish Traditional Raw Meatball

Cig kofte is a meat product consumed traditionally almost everywhere in Turkey. It has a poor hygienic quality and can contain several pathogenic bacteria while no heating or cooking process is applied during any stage of manufacturing. The effects of sodium lactate on the microbiological and sensorial quality of cig kofte were investigated during display life (0, 3, 6, 12, 24 h) in order to determine the shelf life of the product. For this purpose, cig kofte samples were manufactured with various concentration of sodium lactate (1%, 2%, 3% and 4% NaL) and examined either in ambient (20C ± 2) or refrigerator (4C ± 2) storage. As a result, the hygienic quality and shelf life of cig kofte were somewhat improved; microbial growth was delayed dependent on NaL concentration used, and shelf life was increased up to 24 h. Although 1% and 2% NaL received appreciation by the panelists, an undesired loss of color and drying during storage may affect consumer's acceptance. Practical Application Cig kofte is a meat product that has a poor hygienic quality, while no heating or cooking process is applied during any stage of manufacturing. Since heat treatment is inappropriate for the raw characteristics of the product, it was aimed to prolong the shelf life of cig kofte by the addition of sodium lactate, which is used as aqueous form in food industry, in its recipe in company with cold water, which is a main ingredient added during the kneading process. Sodium lactate provides retardation on the microbial growth of cig kofte dependent on concentration used and increases the shelf life up to 24 h. Appearance is the first quality attribute evaluated by consumers when choosing a food product, so 1% and 2% NaL are more favorable by the panelists.

Survey of Inhibition ofListeria Monocytogenesin Hot-Smoked Rainbow Trout Fillets for Food Safety

In this study, the effects of sodium lactate (SL), vacuum packaging (VP) and modified atmosphere packaging (MAP) on the growth of Listeria (L.) monocytogenes inoculated in hot-smoked fish fillets under 2 ± 1C were investigated. For this purpose, smoked fish inoculated with L. monocytogenes at doses of 4–5 log cfu/g were divided into six groups. First group was packed under vacuum, whereas second group was packed with modified atmosphere. Third and fourth groups were packed under vacuum and MAP after 3% SL application, respectively. Fifth group and sixth group included VP and MAP after 6% SL application, respectively. Total mesophilic aerobic bacteria, total psychrophilic bacteria and L. monocytogenes counts and pH analysis were also performed once a week during storage of smoked fish at 2 ± 1C. L. monocytogenes inhibition was observed in MAP smoked fish. VP and SL application did not have any effect on the inhibition of L. monocytogenes in smoked fish. Practical Applications According to our results, all MAP groups were most effective on the inhibition of L. monocytogenes. Vacuum packing and SL application had no effect on the inhibition of L. monocytogenes. The results of this study propose that MAP packing with 100% CO2 can be recommended to ensure food safety for hot-smoked fish that has potential Listeria risk.

Effect of sodium lactate and sodium acetate on shelf-life of raw chicken breasts

Two experiments were conducted to evaluate the effects of sodium lactate and sodium acetate on the microbiological population and shelf-life of raw chicken breasts. In both experiments, raw chicken breasts were randomly subjected to treatments containing 0, 0.87 or 1.74% sodium lactate or 1.74% sodium acetate, 3.48% sodium acetate, or the combination of 1.74% sodium lactate and 1.74% sodium acetate. All treatments contained sodium phosphate, sodium chloride and varied levels of distilled water. Samples were refrigerated (2 to 3°C) and aerobic plate counts (APC) were conducted every 3 days. The experimental period was Exp. 1, 0 to 14 days and Exp. 2, 0 to 39 days. In Exp. 1, sodium acetate lowered APC (P < 0.05) in samples at days 3, 6 and 14 compared to the control. Either 0.87 or 1.74% sodium acetate was most effective at controlling bacteria growth. In Exp. 2, the addition of 1.74 or 3.48% sodium acetate alone or in combination with sodium lactate had lower APC (P < 0.05) than 1.74% sodium lactate and control samples. The combination of 1.74% sodium lactate and 1.74% sodium acetate was the most effective in reducing bacterial growth from days 3 to 15. In both experiments, sodium acetate was the most effective in inhibiting microbial growth. Key words: Chicken breast, sodium acetate, sodium lactate, shelf-life.

The effect of sodium lactate and lactic acid combinations on the microbial, sensory, and chemical attributes of marinated chicken thigh

The present study was undertaken to evaluate the chemical, microbiological, and sensory effects of different sodium lactate (SL) and lactic acid (LA) combinations on marinated chicken thigh. The latter were treated with SL and LA combined at various concentrations, namely 0.3 and 0.03; 0.5 and 0.05; 0.6 and 0.06; 0.75 and 0.075; and 0.9 and 0.09%, respectively. The findings indicated that those combinations were efficient (P < 0.05) against the proliferation of various spoilage microorganisms, including aerobic plate count, psychrotrophic populations, Pseudomonas spp., Staphylococcus aureus, Enterobacteriaceae, and Salmonella spp. The results from chemical analyses revealed that the treated thigh underwent significant decreases (P < 0.05) in terms of pH values and total volatile base nitrogen contents. Significant differences (P < 0.05) were, however, detected with regard to their sensory attributes, with SL-LA concentrations of 0.9 and 0.09 yielding the highest scores for the color, texture, and flavor attributes. Overall, the findings demonstrated that the addition of 0.9% SL and 0.09% LA to marinated chicken can help delay the proliferation of spoilage microorganisms, prevent the generation of undesirable chemicals, improve the levels of sensory attributes, and extend the shelf life of products during refrigerated storage.

Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties

Sodium lactate and acetic acid derivatives were evaluated for their effects on color retention, microbial growth, and sensory attributes of hot-boned pork sausage patties. Treatments included: (a) sodium lactate (L), (b) buffered vinegar (V), (c) sodium lactate and vinegar mixture (LV), (d) control with BHA/BHT (C), and (e) negative control (NC). Treatments L and LV decreased TPC at day 14 and day 16 when compared to control samples and reduced bacterial numbers up to 18 days. In addition, use of lactate and vinegar increased (P < 0.05) acceptability and juiciness and reduced (P < 0.05) off-flavor and rancidity when compared to control treatments at day 14. These results revealed that the L and LV sausage patties retained sensory acceptability and shelf-life quality from day 14 through day 17 as opposed to other treatments. Additionally, sausage patties with LV maintained redness and sensory quality throughout 17 days of shelf-life, as compared to other treatments that retained color and quality for 14 days.

Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) muscle protein

Effect of sodium lactate as cryostabilizer on physico-chemical attributes of croaker (Johnius gangeticus) fish muscle protein was studied during freezing and frozen (-20 ± 2°C) storage for 3 months. Minced meat was mixed with 4% sucrose, 4% sorbitol, and 0.3% sodium tri poly phosphate (STPP) (T1), minced meat was mixed with 6% (w/v) sodium lactate and 0.3% STPP (T2) and control (C) was without any additive. The decreasing rate of Ca(2+) ATPase activity, thaw drip, water holding capacity and relative viscosity in T1 and T2 samples from that of C was significantly lower, indicating higher protective effect of additives. In case of cryoprotectant treated samples, the degradation of myosin heavy chain was much lower than that of C which prevents the aggregation and subsequent insolubilization of myosin during frozen storage. The sodium lactate prevented Ca(2+)ATPase activity more than that of sucrose/sorbitol during isothermal storage at -20 ± 2°C for 3 months. This inferred that sodium lactate can effectively be used as an alternative cryostabilizer to sucrose/sorbitol for stabilization of croaker muscle protein native structure.

Effects of sodium lactate on the quality of dry fermented Chinese-style sausages inoculated with lab culture of &lt;i&gt;Pediococcus pentosaceus&lt;/i&gt;-ATCC 33316

Tropical Agricultural Research and Extension is a peer-reviewed international scientific journal covering a wide range of subject areas in tropical and subtropical agriculture published quarterly by the Faculty of Agriculture, University of Ruhuna, Sri Lanka. The journal is also available on the Faculty of Agriculture, University of Ruhuna website https://www.agri.ruh.ac.lk/tare/index.htm .

The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck muscles

This study evaluated the efficacy of injection with enhancement solutions containing sodium lactate (NaLac), potassium lactate (KLac), carrageenan, whey protein concentrate (WPC), yeast extract or fungal proteinases alone or in combination with NaCl at increasing the tenderness and cook yield of bovine M.supraspinatus and M. tricepsbrachii caput longum. Muscle sections (400g) were injected with enhancement solutions at an injection rate of 110% to give specific residual concentrations as follows: 0.5% NaCl; 2% NaLac; 2% KLac; 0.5% NaCl+1 or 2% NaLac; 0.5% NaCl+1% KLac; 0.5% NaCl+0.4% sodium tripolyphosphate (STPP)+2% NaLac; 0.5% NaCl+0.4% STPP, 1.5% WPC+/-0.5% NaCl, 1.0% carrageenan+/-0.5% NaCl, 0.5% yeast extract or 0.0005% and 0.001% fungal enzymes. Injection with solutions containing sodium or potassium lactates (alone or in combination with NaCl and STPP), WPC, carrageenan and yeast extract significantly (P<0.05) decreased WBSF values and increased sensory tenderness ratings, compared to non-injected controls. All of these ingredients in water also significantly (P<0.05) increased cook yield with the exception of yeast extract which had no significant effect. The fungal enzymes in a water carrier acted as effective tenderising agents in both muscles but when used at the higher level resulted in a significant decrease in percentage cook yield. Injection of the chuck muscles with these ingredients and water represents an effective method of improving their tenderness and in most cases also increasing percentage cook yield.

Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat

Effects of Sodium Lactate, Potassium Sorbate and Cetylpyridinium Chloride on Physicochemical Properties and Microbial Count of Cold Ground Beef Meat

Effect of Sodium Lactate on Thermal Inactivation of Listeria monocytogenes and Salmonella in Ground Chicken Thigh and Leg Meat

The effect of sodium lactate on thermal inactivation D- and z-values of Listeria monocytogenes and Salmonella was determined for chicken thigh and leg meat. At 55 to 70°C, the D-value of L. monocytogenes in ground chicken thigh and leg meat with the addition of 4.8% sodium lactate (4.8g sodium lactate per 100 g of meat) was 53 to 75% higher than that in the meat without sodium lactate. No significant difference was found for the D-values of Salmonella at 55 to 70°C between the meat with and that without sodium lactate (4.8%, wt/wt). The z-values of both L. monocytogenes and Salmonella were not affected by sodium lactate (4.8%). The results from this study are useful for predicting thermal process lethality of L. monocytogenes and Salmonella in formulated chicken thigh and leg meat products.

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2°C were investigated. The results showed that addition of NaL alone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid bacteria and Enterobacteriaceae and extended the shelf life of the product up to 15 and 21 days, respectively, versus 8 days only for control. Over the storage time (21 days), NaL maintained the ground beef at almost constant pH, while the pH of control or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 however, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL alone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage.

Microbiological and chemical quality of ground beef treated with sodium lactate and sodium chloride during refrigerated storage

The effects of sodium lactate (NaL) and sodium chloride (NaCl), either alone (30 g/kg) or in combination (20+20 g/kg), on the microbiological and chemical quality of raw ground beef during vacuum-packaged storage at 2°C were investigated. The results showed that addition of NaL alone or in combination with NaCl significantly delayed the proliferation of aerobic plate counts, psychrotrophic counts, lactic acid bacteria and Enterobacteriaceae and extended the shelf life of the product up to 15 and 21 days, respectively, versus 8 days only for control. Over the storage time (21 days), NaL maintained the ground beef at almost constant pH, while the pH of control or NaCl-treated samples significantly decreased. Lipid oxidation (TBA value) was not affected by addition of NaL. At storage day 21 however, TBA values of both NaL-treated (0.309) and control (0.318) samples were significantly lower than those of samples treated with NaCl (0.463). The combination of NaCl with NaL significantly reduced the oxidative changes caused by NaCl (0.384 versus 0.463). Therefore, NaL alone or in combination with NaCl could be utilized successfully to reduce the microbial growth, maintain the chemical quality, and extend the shelf life of ground beef during refrigerated storage.

Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage

The efficacy of using additives to improve the shelf life of low-fat (approximately 18%) Chinese-style sausages was demonstrated. Sausages containing 3% sodium lactate (SL), 0.2% trisodium phosphate (TSP) or 0.2% potassium sorbate (KS) compared with the control (CONT) were manufactured and stored at 4°C for 12 weeks. Treatment TSP was the highest in pH during any storage intervals. Generally speaking, all microbial counts were lower for SL but higher for TSP; nonetheless, all treatments had bacterial counts less than 10 7 CFU/g. Low-fat Chinese-style sausage containing 3% sodium lactate resulted in better quality regarding physicochemical and microbiological characteristics. Results also suggested a potential utilization of sodium lactate as an antimicrobial agent.