Date of Award:
Master of Science (MS)
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Nutrition and Food Sciences
Charles E. Carpenter
This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and Jevulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostatic effects of sodium lactate were dose dependent, wherein 2.7% lactate was significantly more antimicrobial than 1.4% lactate. This was not the case for sodium levulinate, where 1.4% sodium levulinate was as inhibitory to microbial growth as 2.7% sodium levulinate. Additionally, 1.4% sodium levulinate was as inhibitory to microbial growth as the higher level (2.7%) of sodium lactate. TBA values, color, and pH were not affected by treatment with sodium lactate or levulinate. In conclusion, sodium levulinate may have potential as an antimicrobial agent in fresh sausages if it can be obtained at a reasonable cost on a commercial basis.
Vasavada, Mihir N., "Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage" (2004). All Graduate Theses and Dissertations. 5505.
Copyright for this work is retained by the student. If you have any questions regarding the inclusion of this work in the Digital Commons, please email us at .