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KMID : 1024620120320010084
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Food Science of Animal Resources
2012 Volume.32 No. 1 p.84 ~ p.90
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Effects of Phosphate Addition Alone or in Combined with Dipping in Trisodium Phosphate Solution on Product Quality and Shelf-life of Low-fat Sausages during Refrigerated Storage
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Lee Yu-Mee
Chin Koo-Bok
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Abstract
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This study was performed to determine the quality characteristics and shelf-life of low-fat sausages (LFS) with 0.4% sodium tripolyphosphate (STPP) alone or in combination with a 10% trisodium phosphate (TSP) solution during refrigerated storage. When 0.4% STPP was added, no differences in pH values were observed. However, pH values increased with the addition of the TSP solution when 0.4% STPP was incorporated. The addition of STPP into LFS decreased redness and the dipping in the TSP solution increased yellowness (p<0.05). Total bacteria and Listeria monocytogenes, which inoculated Log 10^3-4 colony forming units (CFU/g) were increased with increased storage time. At 4 wk of storage, total bacteria and Listeria monocytogenes reached levels of 8.03-8.22 Log CFU/g, however they decreased to 7.89 Log CFU/g at 8 wk of storage time. Due to the pH increases, Listeria monocytogenes significantly increased in LFS dipping with 10% TSP. Based on these results, LFS dipping with 10% TSP solution promoted the growth of Listeria monocytogenes, regardless of STPP addition. These results indicated that 0.4% STPP addition and dipping with TSP affected the pH and color, however, it didn't extend the shelf-life of LFSs during refrigerated storage.
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KEYWORD
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low-fat sausages, phosphate, Listeria monocytogenes, shelf-life, product quality
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Listed journal information
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