[Effect of sodium lactate addition on quality and shelf life of fresh sausages]

This research was carried out in food Science department-Faculty of Agriculture during period 2010-2011. The researchs objective was to prepare fresh sausage from beef meat and sheep fat with different concentrations of sodium nitrite and sodium lactate and compare all mixtures with Syrian standardizations and metrology number (2721,2002) and (2197,2007), and determine the best concentration of sodium nitrite and sodium lactate to achieve the best quality and shelf life of fresh sausage mixtures by its sensory and microbiology properties. Nine fresh sausages mixtures were prepared and analyzed for microbial counts (aerobic, anaerobic, yeast, mold, E.colio157:H7, Staphylococcus.spp, Pseudomonas.aeruginosa, Listeria.monocytogenes, Salmonella.spp, Clostridium.spp) , Chemical analysis i.e. (moister, total of solids, protein, fat, carbohydrates , ashes contents, pH and nitrite residue), and sensory evaluation have been carried out to determine the acceptability of fresh sausages. The results showed that sodium lactate delayed growth of aerobic, anaerobic and Staphylococcus.spp depend on the concentration, also increased shelf life of fresh sausages until (16) days and was better than nitrite sodium which spoiled during (8) days compared with control which spoiled during (4) days from refrigerated storage, but the count of mold and yeast in mixtures with sodium nitrite was less compared to the mixtures with sodium lactate. The microbiological analysis showed that there was not any Staphylococcus.spp in mixtures No(8) and (9) containing (2 %) sodium lactate and (65)&(125) ml\\kg sodium nitrite until (16) days from refrigerated storage, and shelf life for the mixture No(9) was the longest, also all fresh sausage mixtures were free from pathogens bacteria. The pH values for mixtures didn't change with sodium lactate and nitrite and increased during refrigerated storage. According to the sensory evaluation, the mixtures with sodium lactate were better than the mixtures with sodium nitrite, but the mixtures with mixture of sodium lactate and nitrite were the best. the color of mixtures with nitrite sodium were better than that with lactate sodium. Chemical and sensory properties for mixtures with sodium lactate and mixture of sodium lactate & nitrite were the best compared with mixtures with sodium nitrite. According to the microbiological, Chemical and sensory evaluation results and comparing with Syrian Standardization and Metrology number (2721,2002) and (2197,2007), the mixture number (8)containing (2 %) lactate sodium and (65 ml\\kg) nitrite sodium was the best.