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Potassium Lactate and Fresh-Pork-Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display 总被引:1,自引:0,他引:1
Mark Seyfert Melvin C. Hunt Jeannine P. Grobbel Suzanne M. Ryan Dallas E. Johnson Rene A. Monderen 《Journal of food science》2006,71(7):C390-C394
ABSTRACT: The objective was to examine the effects of potassium lactate (KL) and raw-meat blend on the shelf-life of fresh-pork-sausage patties in lighted and unlighted display. Four fresh-pork-sausage blends (70% prerigor meat, 30% fresh-pork trim; 80%/20%; 90%/10%; and 100%/0%) were formulated ( n = 3) with 0% and 3% KL, and patties were displayed for 10 d at 4 °C in lighted display or for 7 d in unlighted display followed by 3 d in lighted display. Patties with KL had lower aerobic plate counts (APC), more stable color (greater a* and chroma, less visual discoloration), and less lipid oxidation ( P < 0.05) during display than did patties without KL. Patties in the light for 10 d were more discolored and had more lipid oxidation ( P < 0.05) than those in the dark for 7 d followed by the light for 3 d. Patties with KL in the light for 10 d had similar color ( P > 0.05) to patties without KL that were in the dark for the first 7 d. Adding KL resulted in similar color stability ( P > 0.05) among patties made from 80, 90, and 100% prerigor meat and greater color stability ( P < 0.05) than similarly formulated patties without KL. By using 3% KL, fresh-pork-sausage patty color stability was maximized, APC and lipid oxidation were minimized, and formulation costs can be decreased by using less-expensive fresh-pork trim for up to 20% of the blend. Adding KL also minimized the effects of display lighting on myoglobin and lipid oxidation. 相似文献
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Knock RC Seyfert M Hunt MC Dikeman ME Mancini RA Unruh JA Higgins JJ Monderen RA 《Meat science》2006,74(2):312-318
This study determined the effects of potassium lactate (KL), sodium chloride, sodium tripolyphosphate, and sodium acetate on colour, colour stability, and oxidative properties of injection-enhanced beef rib steaks. Enhancement solutions (8.5% pump) contained combinations of KL (0% or 1.5%), sodium chloride (0.3% or 0.6%), sodium tripolyphosphate (0% or 0.3%), and sodium acetate (0% or 0.1%). Steaks were packaged in a high-oxygen modified atmosphere (80% O(2)/20% CO(2)). Steaks with KL or KL and sodium acetate were darker but more colour stable (P<0.05) than control steaks. Steaks had less glossy surfaces when they contained acetate (P<0.05) and KL (P<0.11). Increasing sodium chloride content resulted in darker, less colour-stable steaks (P<0.05). Removing phosphate had little impact on colour (P>0.05). Both KL and sodium acetate improved visual appearance of injection-enhanced beef rib steaks, whereas the greater salt level were detrimental. 相似文献
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