Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage

The efficacy of using additives to improve the shelf life of low-fat (approximately 18%) Chinese-style sausages was demonstrated. Sausages containing 3% sodium lactate (SL), 0.2% trisodium phosphate (TSP) or 0.2% potassium sorbate (KS) compared with the control (CONT) were manufactured and stored at 4degreesC for 12 weeks. Treatment TSP was the highest in pH during any storage intervals. Generally speaking, all microbial counts were lower for SL but higher for TSP; nonetheless, all treatments had bacterial counts less than 10(7) CFU/g. Low-fat Chinese-style sausage containing 3% sodium lactate resulted in better quality regarding physicochemical and microbiological characteristics. Results also suggested a potential utilization of sodium lactate as an antimicrobial agent. (C) 2002 Elsevier Science Ltd. All rights reserved.