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

H. Mohamed Shafit

Abstract

The effects of sodium lactate and/or potassium lactate on the quality of beef frankfurter were evaluated. 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 only 3.4% potassium lactate. Frankfurter processed without the addition of sodium lactate, potassium lactate or combination of sodium lactate and potassium lactate served as control. Emulsion stability and smokehouse yield were not affected by the addition of sodium lactate and/or potassium lactate. The addition of sodium lactate and/or potassium lactate did not affect the texture, saltiness and off-flavour of the product. Based on off-odour scores, the control was detected to have objectionable off-odour sooner than the treated group, starting at day 21. During this time, the control showed a slightly cloudy purge appearance compared to the treated groups.

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