Sodium Levulinate and Sodium Lactate Effects on Microbial Growth and Stability of Fresh Pork and Turkey Sausages
Journal of Muscle Foods
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 values of fresh pork and turkey sausage. Both sodium lactate and levulinate inhibited growth of aerobic microorganisms during storage compared to controls. Antimicrobial effects of sodium lactate were dose-dependent, where as 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 CIS the higher level (2.7%) of sodium lactate. TBA values, color and pH were not affected by either sodium lactate or levulinate. In conclusion, sodium levulinate may have potential as an antimicrobial agent in fresh sausage if it can be obtained at a reasonable cost on a commercial basis.
Vasavada, M., Carpenter, C. E., Cornforth, D. P. and Ghorpade, V. 2003. 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. J. Muscle Foods. 14(2):119-129.