Yapay Zeka Hızlı Bakış & Çıkarımlar
AI InsightThis study indicated that the addition of NaL to sausages improved their microbiological quality depending on the concentration used, extended their shelf life, and exhibited a better antimicrobial effect than NaNO2.
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Özet
This study was performed to investigate the effects of various levels of sodium lactate on the microbiological quality and shelf life of sausages, and determine whether it can be used as a nitrite alternative. For this purpose, 0%, 0.6%, 1.2%, and 1.8% NaL and 0.125% NaNO2 were added to sausage samples. Samples were vacuum-packaged and stored at 4 °C for 60 days and periodically analyzed for their sensorial properties, microbial counts (aerobic plate count, lactic acid bacteria, yeast-mould, and sulphite reducing anaerobic bacteria), and pH values. Sensorial characteristics were not altered with NaL addition; the flavor of the samples was partially improved. In contrast to red-pinkish color in NaNO2 containing samples, natural meat color was preserved in the lactate containing ones. NaL delayed microbial growth depending on the concentration used. There was a significant increase in the shelf life of the samples containing NaL compared to the control group. NaL caused no change in pH values during storage that would affect the microbial quality of the samples. This study indicated that the addition of NaL to sausages improved their microbiological quality depending on the concentration used, extended their shelf life, and exhibited a better antimicrobial effect than NaNO2.
Abstract
This study was performed to investigate the effects of various levels of sodium lactate on the microbiological quality and shelf life of sausages, and determine whether it can be used as a nitrite alternative. For this purpose, 0%, 0.6%, 1.2%, and 1.8% NaL and 0.125% NaNO2 were added to sausage samples. Samples were vacuum-packaged and stored at 4 °C for 60 days and periodically analyzed for their sensorial properties, microbial counts (aerobic plate count, lactic acid bacteria, yeast-mould, and sulphite reducing anaerobic bacteria), and pH values. Sensorial characteristics were not altered with NaL addition; the flavor of the samples was partially improved. In contrast to red-pinkish color in NaNO2 containing samples, natural meat color was preserved in the lactate containing ones. NaL delayed microbial growth depending on the concentration used. There was a significant increase in the shelf life of the samples containing NaL compared to the control group. NaL caused no change in pH values during storage that would affect the microbial quality of the samples. This study indicated that the addition of NaL to sausages improved their microbiological quality depending on the concentration used, extended their shelf life, and exhibited a better antimicrobial effect than NaNO2.