Evaluation of sodium lactate as a replacement for conventional chemical preservatives in comminuted sausages inoculated with Listeria monocytogenes

Sodium lactate (SL) as a potential replacer for potassium sorbate (PS) or sodium benzoate (SB) in comminuted sausages was evaluated. Sausages manufactured with 3.3% SL were compared with a control and 0.05 or 0.1% of PS and SB with regard to its influence on changes of chemical composition, physico-chemical and textural properties, and the growth of inoculated Listeria monocytogenes (LM) stored at 4 °C for up to 8 weeks. The sausages contained 62–64% moisture, 15–17% fat and 12–14% protein with pH range of 6.10–6.15 and water activity (aw) range of 0.936–0.941. Sausages containing 3.3% SL alone had lower (P<0.05) thiobarbituric acid reacting substances (TBARS) values than the control and those of PS (0.05–0.1%). Lightness values of sausages varied (P<0.05) among preservatives and storage times, while yellowness values tended to increase with storage time. Textural attributes (springiness and hardness) were reduced after 2 and 6 weeks storage, respectively. Sodium lactate at an incorporation level of 3.3% to sausage formulation had an antilisterial effect similar to those of 0.05–1.0% of PS or SB and delayed the lag phase for the growth of Listeria monocytogenes at least 2 weeks, compared with the control.