Resumen de Potassium Lactate and Fresh-Pork-Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display
Mark Seyfert, M. C. Hunt, Jeannine P. Grobbel, Suzanne M. Ryan, Dallas E. Johnson, Rene A. Monderen
The objective was to examine the effects of potassium lactate (KL) and raw-meat blend on the shelf-life of fresh-pork-sausage patties in lighted and unlighted display. Four fresh-pork-sausage blends (70% prerigor meat, 30% fresh-pork trim; 80%/20%; 90%/10%; and 100%/0%) were formulated (n= 3) with 0% and 3% KL, and patties were displayed for 10 d at 4 °C in lighted display or for 7 d in unlighted display followed by 3 d in lighted display. Patties with KL had lower aerobic plate counts (APC), more stable color (greater a* and chroma, less visual discoloration), and less lipid oxidation (P < 0.05) during display than did patties without KL. Patties in the light for 10 d were more discolored and had more lipid oxidation (P < 0.05) than those in the dark for 7 d followed by the light for 3 d. Patties with KL in the light for 10 d had similar color (P > 0.05) to patties without KL that were in the dark for the first 7 d. Adding KL resulted in similar color stability (P > 0.05) among patties made from 80, 90, and 100% prerigor meat and greater color stability (P < 0.05) than similarly formulated patties without KL. By using 3% KL, fresh-pork-sausage patty color stability was maximized, APC and lipid oxidation were minimized, and formulation costs can be decreased by using less-expensive fresh-pork trim for up to 20% of the blend. Adding KL also minimized the effects of display lighting on myoglobin and lipid oxidation.
