Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage

Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage

This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and Jevulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostat...

Full description

Bibliographic Details
Main Author:	Vasavada, Mihir N.
Format:	Others
Published:	DigitalCommons@USU 2004
Subjects:	sodium levulinate sodium lactate microbial growth thiobarbituric acid sausages Food Microbiology Food Science
Online Access:	https://digitalcommons.usu.edu/etd/5505 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=6563&context=etd

Similar Items

Effect of sodium lactate /sodium diacetate in combination with sodium nitrite on physiochemical, microbial properties and sensory evaluation of cow sausage
by: Habib Sedghi, et al.
Published: (2014-11-01)

Evaluation of the lactate of sodium as a substitute for conventional nitrites in fish sausages
by: William Pérez-Cantillo, et al.
Published: (2015-07-01)

Use of the 2-thiobarbituric acid (TBA) test for evaluation of the autoxidative process in foods.
by: I. M. Vicario Romero, et al.
Published: (1997-04-01)

The Effect of Replacing Sodium Nitrite with Monascus Purpureus Pigment in German Sausage
by: Leila Nateghi, et al.
Published: (2020-11-01)

DECREASING OF SODIUM NITRITE CONTENT IN COOKED SAUSAGES USING DENITRIFYING MICROORGANISMS
by: Bal-Prylypko L. V., et al.
Published: (2015-08-01)

Potassium Lactate as a Strategy for Sodium Content Reduction without Compromising Salt-Associated Antimicrobial Activity in Salami
by: Francis Muchaamba, et al.
Published: (2021-01-01)

Evaluation of physicochemical and textural properties of chicken breast sausages containing various combinations of salt and sodium tripolyphosphate
by: Ji Seon Choi, et al.
Published: (2020-07-01)

Design of a sodium-reduced preservative mixture for use in standard frankfurter sausages
by: Diana Marcela González Rodríguez, et al.
Published: (2019-04-01)

Effects of histamine and sodium hypochlorite on prooxidand state in the rats erytrocytes
by: Harasym Nataliya, et al.
Published: (2020-09-01)

Determination of measurement uncertainty in the analysis of sodium lactate using the HPLC method
by: Fakir, Rehana Ebrahim
Published: (2009)

Control of <em>Listeria monocytogenes</em> in Ready-to-Eat Meat Containing Levulinate, Lactate, or Lactate and Diacetate
by: Thompson, Rebecca L.
Published: (2007)

Sage (<i>Salvia officinalis</i> L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages
by: Branislav Šojić, et al.
Published: (2021-02-01)

Spiropiperidine thiobarbituric acids
by: Allen, George Cyrus
Published: (2009)

Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content
by: Bing Zhao, et al.
Published: (2020-12-01)

Effect of the Addition of Powder on the Physico-chemical Characteristics of Sausage
by: S. K. Jin, et al.
Published: (2013-12-01)

An Evaluation of the Sodium Content and Compliance with the National Sodium Reduction Targets among Packaged Foods Sold in Costa Rica in 2015 and 2018
by: Jaritza Vega-Solano, et al.
Published: (2019-09-01)

Sodium Content of Processed Foods Available in the Mexican Market
by: Claudia Nieto, et al.
Published: (2018-12-01)

Properties of blends of chicken-pork in summer sausages
by: Tsai, Shei Fang
Published: (2011)

Food additives reduce lactic acid bacterial growth in culture medium and in meat products, increasing product shelf life
by: Cleonice Mendes Pereira Sarmento, et al.
Published: (2015-12-01)

SODIUM REDUCTION IN TURKEY BREAST MEAT BY USING SODIUM ANION SPECIES
by: Pandya, Janamkumar
Published: (2017)

The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production
by: Claudia Fieira, et al.
Published: (2018-02-01)

The Effects of Using Sodium Alginate Hydrosols Treated with Direct Electric Current as Coatings for Sausages
by: Żaneta Król, et al.
Published: (2017-11-01)

Renal protection in sepsis: Is hypertonic sodium (lactate) the solution?
by: Patrick M. Honore, et al.
Published: (2019-02-01)

Fighting by sleep-deprived rats as a possible manifestation of panic: effects of sodium lactate
by: F.A. Furlan, et al.
Published: (2001-03-01)

Effects of Purple-fleshed Sweet Potato ( Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage
by: Sang-Keun Jin, et al.
Published: (2012-09-01)

Hypertonic sodium lactate improves microcirculation, cardiac function, and inflammation in a rat model of sepsis
by: Emmanuel Besnier, et al.
Published: (2020-06-01)

Sodium Levels in Packaged Foods Sold in 14 Latin American and Caribbean Countries: A Food Label Analysis
by: JoAnne Arcand, et al.
Published: (2019-02-01)

Sodium content and food additives in major brands of Brazilian children’s foods
by: Antônio Zenon Antunes Teixeira

Scientific Opinion on the safety assessment of the active substances, sodium erythorbate, sodium carbonate, sodium bicarbonate, iron sulphate, activated carbon, cellulose, calcium hydroxide, calcium chloride and water, for use as active system in food contact materials
by: EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
Published: (2014-02-01)

Sodium content of popular commercially processed and restaurant foods in the United States
by: Jaspreet K.C. Ahuja, et al.
Published: (2015-01-01)

Physiological characteristics of sodium lactate infusion during resistance exercise
by: Danielsson, Sebastian
Published: (2019)

New Formulation towards Healthier Meat Products: <i>Juniperus communis</i> L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
by: Vladimir Tomović, et al.
Published: (2020-08-01)

Offering sodium bentonite and sodium bicarbonate free-choice to lactating dairy cattle
by: Wester, Leanna E.
Published: (2014)

Propolis as a natural decontaminant and antioxidant in fresh oriental sausage
by: Fatma H. Ali, et al.
Published: (2010-06-01)

Adoptable Interventions, Human Health, and Food Safety Considerations for Reducing Sodium Content of Processed Food Products
by: Abimbola Allison, et al.
Published: (2018-02-01)

Synthesis of Biginelli products of thiobarbituric acids and their antimicrobial activity
by: VIJAY V. DABHOLKAR, et al.
Published: (2010-08-01)

Metabolism of Levulinate and Conversion to the Drug of Abuse 4-Hydroxypentanoate
by: Harris, Stephanie R.
Published: (2011)

Effect of Nisin, Sodium Lactate and MAP packaging on the shelf life of Silver Carp (Hypophthalmichthys molitrix) Burger.
by: N. Mesgaran; L. Roomiani
Published: (2018-01-01)

Dietary Sodium Bicarbonate and Magnesium Oxide for Early Postpartum Lactating Dairy Cows: Effect upon Milk Coagulation Parameters.
by: Lee, Shu-Chuan
Published: (1985)

Investigation of Sodium Dithionite Residues in the Rock Candies Produced in the Candies Making Plants of Hamadan, Iran
by: Abdolmotaleb Seidmohammadi, et al.
Published: (2017-06-01)