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Effects of sodium lactate on the quality of dry fermented Chinese-style sausages inoculated with lab culture of Pediococcus pentosaceus-ATCC 33316

Authors:

KP Rai ,

Department of Food Technology and Quality Control, Babar Mahal, Kathamandu, NP
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W Xia

Southern Yangtze University, Wuxi, CN
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Abstract

The efficacy of sodium lactate (SL) at 0-3% (w/w) concentration supplemented in four batches of dry fermented Chinese-style sausages inoculated with lactic acid bacteria (LAB) culture of Pediococcus pentosaceus-ATCC 33316 were analyzed for physico-chemicals and microbiological quality of products. The proximate composition like moisture, sugar and salt content in samples containing ≥2% level of SL were significantly increased (p < 0.05), mean while the protein and fat contents were decreased (p < 0.05). Likewise, the weight losses, water activity (aw) and pH declination in sausages were significantly reduced (p < 0.05) in final products containing ≥2% SL as compare to the control. Besides, a highly positive correlation (r = 0.986, p < 0.05) was observed between residual nitrite content and concentration of SL in sausages. The SL concentration at ≥2% in samples showed significantly lower (p < 0.05) values for non protein nitrogen (NPN), thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVBN) during ripening of sausages. In contrast, SL at any concentration had no significant (p>0.05) effect on Hunter L, a & b values of samples but significantly (p < 0.05) improved the hardness of sausage. Moreover, significant inhibitory (p < 0.05) effects on microorganisms like total plate counts (TPC), lactic acid bacteria (LAB), yeast and moulds, Micrococcaceae and Enterobacteriaceae counts has been shown at concentration 2% or above. Result of the sensory analysis showed that the sample treated with SL at 2% was superior in quality parameters. The findings suggested that an optimum level of SL at 2% (w/w) concentration could be supplemented in sausage batter as a pH regulator, antioxidant and antimicrobial agent to produce a high quality of dry fermented Chinese-style sausage inoculated with LAB culture of P. pentosaceus-ATCC 33316 in commercial scale.

Key words: Sodium Lactate; Dry fermented Chinese-style sausage; P. pentosaceus-ATCC 33316; pH; Antimicrobial; Lipid oxidation

DOI: 10.4038/tare.v11i0.1785

Tropical Agricultural Research and Extension Vol.11 2008 pp.31-38

How to Cite: Rai, K. & Xia, W., (2010). Effects of sodium lactate on the quality of dry fermented Chinese-style sausages inoculated with lab culture of Pediococcus pentosaceus-ATCC 33316. Tropical Agricultural Research and Extension. 11, pp.31–38. DOI: http://doi.org/10.4038/tare.v11i0.1785
Published on 19 Apr 2010.
Peer Reviewed

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