GENERAL MICROBIAL PROFILE OF LOW-FAT FRANKFURTERS FORMULATED WITH SODIUM LACTATE AND A TEXTURE MODIFIER

被引：7
|
作者：
MURANO, EA
RUST, RE
机构：
[1] Department of Microbiology, Iowa State University, Ames, Iowa
[2] Department of Animal Science, Iowa State University, Ames, Iowa
来源：
JOURNAL OF FOOD QUALITY | 1995年 / 18卷 / 04期
关键词：
D O I：
10.1111/j.1745-4557.1995.tb00383.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Frankfurters formulated with starch-isolated soy protein (starch-ISP) alone, or with starch-ISP and sodium lactate were compared with controls for purge and microbial quality during storage. No significant difference was detected in purge or in initial moisture content between frankfurters containing the additives. However, there was a significant difference between these samples and controls, with the former retaining more water. Samples containing lactate had significantly lower numbers of lactic acid bacteria than samples containing starch-ISP or controls. All samples showed an increase during storage followed by a decrease, but frankfurters containing lactate decreased 7 days earlier. There was significant inhibition of psychrotrophs in samples containing the additives, with controls showing 10(4) cells/g within 14 days compared with no counts in the treated samples. Frankfurters containing starch-ISP eventually showed growth after 42 days, while samples containing lactate showed no counts at any time during storage.
引用
收藏
页码：313 / 323
页数：11
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