Mississippi State University
Williams, J. Byron
Martin, M. James
Coggins, C. Patti
Date of Degree
Graduate Thesis - Open Access
Food Science and Technology
Master of Science (M.S.)
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Sodium lactate and acetic acid derivatives were evaluated for their effects on color retention, microbial growth (TPC), oxidation (TBARS), and sensory attributes of hot-boned pork sausage patties that were stored under retail store display conditions over time. Treatments included: (a) 2.5% sodium lactate 60% solids (L), (b) 2.5% buffered vinegar pH 6.5-8.0 (V), (c) 2.5% sodium lactate and vinegar 52/48% mixture (LV), (d) control with 0.02% BHA/BHT (C), and (e) negative control without additives (NC). Overall acceptability of day 17 LV and L treatments were not different (P>0.05) from day 14 treatments. These results revealed that the L and LV sausage patties retained sensory acceptability and microbial quality from day 14 through day 17 as opposed to other treatments. Additionally, sausage patties with 2.5% LV maintained color (redness) and overall acceptability throughout 17 days of shelf-life when held in retail conditions, when compared to other treatments.
Bradley, Emily McFall, "Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties" (2010). Theses and Dissertations. 1794.