Effects of sodium lactate and/or potassium lactate on the microbial and sensory quality of beef frankfurter

H. Mohamed Shafit, R.L. West, D.D. Johnson, J.A. Lindsay and J.N. Bacus

Abstract

Sodium lactate and/or potassium lactate were incorporated into the beef frankfurter emulsion at concentrations of 1, 2 and 3% sodium lactate, 1% sodium lactate with 2.3% potassium lactate, 2% sodium lactate with 1.2% potassium lactate, and 3.4% potassium lactate. Frankfurter processed without the addition of sodium lactate, potassium lactate or combination of sodium lactate and potassium lactate was served as control. The addition of sodium lactate and/or potassium lactate into the product affected the growth of the bacteria by extending the lag phase. The shelf life of the treated product increased due to delay in the growth of the bacteria. The addition of sodium lactate and/or potassium lactate did not affect the colour and the aroma of the frankfurter.

Full Text (165 KB)