Williams, J. Byron
Hood, Anna F.
Swortzel, Kirk A.
Schilling, M. Wes
Date of Degree
Graduate Thesis - Open Access
College of Agriculture and Life Sciences
Department of Food Science, Nutrition and Health Promotion
Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage links using commercial pork trimmings. Treatments included: 2.5% acetic acid (48.5%) –sodium lactate mixture (51.5%) (V), 2.5% sodium lactate (60% solids) (S), control –0.02% BHA/BHT (B) and negative control –seasoning only (C). Analysis over storage included total plate count (TPC), oxidative rancidity (TBARS), sensory analysis (descriptive and consumer), cooking loss, pH, and color. The S and V treatments had lower TPC (P<0.05) from days 5 through 14 when compared to B and C. TBARS values increased (P<0.05) for treatments C, S, and V while B was did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over time for all treatments, treatment B maintained more redness over the storage period. Of consumers tested, 85.6% rated all treatments between like slightly and like very much.
Crist, Courtney Alissa, "Impact of Sodium Lactate and Acetic Acid Derivatives on the Quality of Fresh Italian Pork Sausage Links" (2012). Theses and Dissertations MSU. 2608.