http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Effect of sodium lactate on sensory, microbial, chemical and physical attributes of cooked roast beef during storage
The study was conducted in two phases. In the first phase, vacuum packaged, cooked beef top round roasts containing up to 4% sodium lactate were stored up to 84 days at 0°C. Addition of sodium lactate resulted in increased cooking yields and increased shelf-life due to lower aerobic plate counts and higher concentrations of lactic acid. Positive flavor notes associated with fresh beef were enhanced by addition of sodium lactate while negative flavor notes associated with WOF development and microbial spoilage were minimized. Palatability attributes were improved by addition of 1% sodium lactate, but increasing sodium lactate content beyond 1 to 2% did not further improve palatability. Changes in tenderness were confirmed by shear force measurements. Water activity and chemical composition were not affected by sodium lactate level. Decreases in pH during storage were minimized at higher levels of sodium lactate. Sodium lactate also affected color, measured subjectively, with treated samples being more red with a lesser percentage of gray surface area. Using objective color evaluation methods, treated samples were darker, less yellow and more red than control samples. Results of gas chromatography analysis for volatile compounds were inconclusive. In Phase n, vacuum packaged, cooked beef roasts containing either 0 or 3% sodium lactate were stored up to 84 days at 0°C. Results of microbial analysis confirmed results of Phase I in that sodium lactate effectively curtailed microbial growth during storage, with Lactobacillus spp. as the predominant microflora following 84 days of storage. Results of consumer evaluations indicated that addition of 3% sodium lactate enhanced overall desirability of the cooked beef roast by enhancing flavor and improving texture. No flavor differences were detected between storage times. Flavor enhancement by sodium lactate, as well as the lack of flavor changes during storage were confirmed by trained flavor panel evaluations. The lack of an increase in negative flavor notes associated with lipid oxidation was confirmed chemically by TBA analysis. Results of gas chromatography/mass spectrometry were inconclusive.
"Major subject: Food science and technology."