Influence of different concentrations of sodium lactate on the characteristics of a ham

Abstract

In this work, sensorial behavior, cooking lost and texture of a Visking ham sausage in fibrous permeable casing, with different concentrations of sodium lactate were evaluated. Four variants of this products with different percentages of sodium lactate as preservative (1, 2 and 3%) and a control without lactate were prepared. The cooking lost and sensorial changes hams variants were determined. The use of 1-3% of sodium lactate has not effect in the cooking lost and organoleptic characteristics of hams. The variant with 3% sodium lactate, turned out to be significantly harder, gummier and more cohesive than the rest of variants.