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Evaluation of Sodium Lactate Combined with Chitosans of Various Molecular Weights and Lac Pigment for the Extension of Shelf-life and Color Development of Low-fat Sausages during Refrigerated Storage  

Chin, Koo-Bok (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Choi, Soon-Hee (Department of Animal Science and Biotechnology Research Institute, Chonnam National University)
Publication Information
Food Science and Biotechnology / v.14, no.2, 2005 , pp. 275-279 More about this Journal
Abstract
The objective of this study was to investigate the color development and shelf-life effect of low-fat sausages (LFS) during refrigerated storage according to the additions of sodium lactate (SL), chitosan, and lac pigment. The LFS samples had $73{\sim}76%$ moisture, $3{\sim}4%$ fat, and $13{\sim}16%$ protein with a pH range of 6.4-6.6. The addition of chitosan ($MW\;=\;30{\sim}40\;kDa$) to LFS increased most textural properties. Hunter a (redness) values were increased by the addition of 0.05% lac pigment. The microbial growth of Listeria monocytogenes increased with increasing storage time. The addition of 2% SL and 0.3% chitosan with MW higher than $30{\sim}40\;kDa$ effectively inhibited the growth of L. monocytogenes. The microbial growth of L. monocytogenes was further reduced with increasing chitosan MW. These results indicated that the combination of SL with chitosans (MW > 30 kDa, 0.3%) and lac pigment (0.05%) improved shelf-life and color development in LFS during refrigerated storage.
Keywords
low-fat sausages; sodium lactate; chitosan; lac pigment; shelf-life;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
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