Effects of sodium lactate on the quality of dry fermented chinese-style sausages inoculated with lab culture of pediococcus pentosaceus-atcc 33316

Abstract

The efficacy of sodium lactate (SL) at 0-3% (w/w) concentration supplemented in four batches of dry fermented Chinese-style sausages inoculated with lactic acid bacteria (LAB) culture of Pediococcus pen tosaceus-ATCC 33316 were analyzed for physico-chemicals and microbiological quality of products. The proximate composition like moisture, sugar and salt content in samples containing ≥2% level of SL were significantly increased (p<0.05), mean while the protein and fat contents were decreased (p<0.05). Likewise, the weight losses, water activity (aw) and pH declination in sausages were significantly re duced (p<0.05) in final products containing ≥2% SL as compare to the control. Besides, a highly posi tive correlation (r = 0.986, p<0.05) was observed between residual nitrite content and concentration of SL in sausages. The SL concentration at ≥2% in samples showed significantly lower (p<0.05) values for non protein nitrogen (NPN), thiobarbituric acid (TBA) value and total volatile basic nitrogen (TVBN) during ripening of sausages. In contrast, SL at any concentration had no significant (p>0.05) effect on Hunter L, a & b values of samples but significantly (p<0.05) improved the hardness of sausage. More over, significant inhibitory (p<0.05) effects on microorganisms like total plate counts (TPC), lactic acid bacteria (LAB), yeast and moulds, Micrococcaceae and Enterobacteriaceae counts has been shown at concentration 2% or above. Result of the sensory analysis showed that the sample treated with SL at 2% was superior in quality parameters. The findings suggested that an optimum level of SL at 2% (w/ w) concentration could be supplemented in sausage batter as a pH regulator, antioxidant and antim icrobial agent to produce a high quality of dry fermented Chinese-style sausage inoculated with LAB culture of P. pentosaceus-ATCC 33316 in commercial scale.