Efeito do lactato de sodio na vida de prateleira de linguiça mista frescal

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

Influence of sodium lactate concentration and its interaction with sodium nitrite in fresh sausage shelf life was investigated. In the first part of this work, 5 different formulas composed by lean pork, beef and pork backfat containing O,0,6, 1,2, 1,8 or 2,4% sodium lactate, were produced, aerobically packaged and stored at 5°C. Chemical analyses (TBA, pH, water activity), microbiological analyses (total count) e sensory characteristics evaluation (consumer acceptance) were performed during its storage for 30 days. 1,2% sodium lactate concentration presented better results, showing lowet oxidation levels (.expressed by TBA-RS), microbial growth similar to sodium lactate higher concentration (1,8 e 2,4%), and no significant difference (p<0,05) in sensorial acceptance was detected in the product. In the second part of this study, 6 fresh sausage formulas were produced, using differents levels of sodium nitrite (NaNO2), wtih or without 1,2% sodium lactate (NaL) addition: Oppm of NaNO2and 0% of NaL (F1), 200 ppm NaNO2and 0% NaL (F2), 400 ppm NaNO2and 0% NaL (F3), O ppm NaNO2and 1,2% NaL (F4), 200 ppm NaNO2 and 1,2% NaL (F5), 400 ppm NaNO2 and1,2% NaL (F6). Two processing were conducted: the first one using high initial total count ( 1,5 x 105 CFU/g) and the second one, with low initial total count (1,5 x 104 CFU/g). Sausages were aerobically packaged and stored at 3°C, for 35 days, being submitted to chemical analyses (TBA, pH, water activity and instrumental color), microbiological analyses (total psicrotrophic count and lactic acid bacteria and sensory evaluation (fIavor, texture, aspect and global attribute). Addition of 1,2% sodium lactate delayed microbial growth, for psicrotrophic and lactic acid bacteria, extending the lag phase in 3 days, stabilized and reduced water activity, when compared with others formulas without sodium lactate. Microbiological growth was suppressed by both sodium nitrite and sodium lactate. This was more effective in the high initial total count processing (Processing 1), once the increase of sodium nitrite levei from 200 ppm (F2) to 400 ppm (F3) extended for 5 days sausage spoilage. 1,2% sodium lactate added to 200 ppm formulation (F5) incresead in 7 days the shelf life, considering maximum levei of 106 UFC/g, as a spoilage indicator. A small antioxidant activity of sodium lactate was observed, but the main contribuition to decrease of oxidation was due to sodium nitrite presence. ... Note: The complete abstract is available with the full electronic digital thesis or dissertations

ASSUNTO(S)

alimentos - conservação quimica salsichas nitritos

ACESSO AO ARTIGO

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