Title

Sodium Levulinate and Sodium Lactate Effects on Microbial Growth and Stability of Fresh Pork and Turkey Sausages

Document Type

Article

Journal/Book Title/Conference

Journal of Muscle Foods

Volume

14

Issue

2

Publication Date

2003

First Page

119

Last Page

129

DOI

10.1111/j.1745-4573.2003.tb00694.x

Abstract

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.

Comments

Originally published by Wiley Interscience. Abstract and full text available via remote link.