Effects of Organic Acid Salt Solutions on Sensory and Other Quality Characteristics of Frankfurters

摘要

The technical feasibility of using organic acid salts for surface treatment of frankfurters to determine their sensory and other quality characteristics and their ability to inhibit bacterial growth was investigated. To be practically effective, such treatments for frankfurters should have no adverse effects on meat quality attributes, including sensory quality, color, or texture. A 6% sodium diacetate + potassium benzoate (SD/PB) treatment significantly increased meat flavor, and a 3% sodium lactate + sodium diacetate + potassium benzoate (SL/SD/PB) treatment significantly decreased smoke flavor compared with the control group, but there was no significant difference between controls and the surface-treated frankfurters when comparing salty, sour, or pepper flavors. On the other hand, the SL/SD/PB at either 3% or 6% significantly increased the lightness (L~*) and decreased the redness (a~*) value for frankfurters compared with the control group. For storage time longer than 2 mo, the L~* value significantly increased and the a~* value decreased. Evaluation of quality characteristics showed that after surface treatment with organic acid salts, no differences were observed between controls and treated frankfurters for pH, nitrite concentration, or sodium content.