FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Effect of sodium lactate and starter culture addition on minced pork meat shelf-life during its chilled storage


Effect of sodium lactate and starter culture FloraCarn L-2 addition on minced pork meat shelf-life during its 9 days chilled storage in cling film bags with deaeration was determined. The experimental groups were as follows : I – control, II – 1,5% sodium lactate addition, III – 3,0% sodium lactate addition, IV – starter culture FloraCarn L-2 (Ch.Hansen Ltd.) addition. In each experimental group the addition of 100 mg sodium ascorbate and 100 cm3 of cooled water for 1000 g of meat was used. Meat shelf-life was assessed through estimation of changes in : pH, TBA value, haem pigments content, total bacteria plate count, Lactobacillaceae count, yeast and mould count. The stored meat was used for preparation of hamburgers which were roasted in 170°C to internal temperature of 72°C, and then their TPA-texture profile analysis and sensoric evaluation was performed. The desired red colour of pork meat was preserved during chilled storage and the main haem pigment was oxymioglobin. The addition of sodium lactate in amount of 3,0% inhibited the microflora growth in the initial period of meat chilled storage. The starter culture caused the cenobiotic exchange of microflora but it did not influence meat shelf-life and hamburgers’ quality features. The hamburgers with sodium lactate additive had smaller weight cooking losses, were softer in texture and were estimated organoleptically better.