American Journal of Food Technology1557-45711557-458XAcademic Journals Inc.10.3923/ajft.2008.89.99ThomasR. AnjaneyuluA.S.R. MendirattaS.K. KondaiahN. 2200832The study was aimed at optimizing the pH hurdle during
the process of development of shelf stable pork sausages using hurdle
technology. The acidulants used were 0.5 N Lactic Acid (LA) and Glucono-Delta-Lactone
(GDL). Different parameters evaluated were pH, emulsion stability, cooking
yield, moisture, protein and fat contents, shear force, lovibond tintometer
colour scores, texture profiles and sensory attributes. Reduction in emulsion
pH by the addition of LA and/or GDL significantly (p<0.05) influenced
the processing and quality parameters of pork sausages. Emulsion pH below
5.90 (i.e., pH of cooked product ~6.00) by the addition of 0.5 N LA affected
different sensory attributes adversely. Similarly, incorporation of GDL
at or above 0.3% adversely affected most of the quality and sensory attributes
of pork sausages. It was observed that the pH of ~5.90 in emulsion achieved
by a combination of LA and GDL resulted in better quality characteristics
in pork sausages compared to the same pH level attained by either LA or
GDL alone.]]>Andres, S.C., M.E. Garcia, N.E. Zaritzky and A.N. Califano,200672311319AOAC.,199516th Edn.,Barbut, S.,200571397401Barbut, S.,2006173442Berry, S.K.,20013893104Bloukas, J.G., E.D. Paneras and G.C. Fournitzis,199745223238Booth, I.R.,199549359378Bourne, M.C.,1978326266Burdock, G.A.,19971st Edn.,Duda, Z., J. Mielnik, A. Nowak and W. Pezacki,19761976Feng, J. and Y.L. Xiong,20026728512856Froehlich, D.A., E.A. Gullet and W.R. Usborne,198348152154Garcia-Zepeda, C.M., C.L. Kastner, B.L. Willard, R.K. Phebus and J.R. Schewnke et al.,199457956962Gou, P., L. Guerrero, J. Gelabert and J. Arnau,1996423748Hedrick, H.B., E.D. Aberle, J.C. Forrest, M.D. Judge and R.A. Merkel,19933rd Edn.,pp: 133-142pp: 133-142Juncher, D., C.S. Vestergaard, J. Soltoft-Jensen, C.J. Wever, G. Bertelsen and L.H. Skibsted,200055483491Karthikeyan, J., S. Kumar, A.S.R. Anjaneyulu and K.H. Rao,200054915Keeton, J.T.,198348878881Kondaiah, N., A.S.R. Anjaneyulu, V.K. Rao, N. Sharma and H.B. Joshi,198515183192Little, A.C.,197540410412Maca, J.V., R.K. Miller, M.E. Bigner, L.M. Lucia and G.R. Acuff,1999532329Maca, J.V., R.K. Miller, J.D. Maca and G.R. Acuff,199762586590Maga, J.A. and A.T. Tu,19951995Papadima, S.N. and J.G. Bloukas,199951103113Papadopoulos, L.S., R.K. Miller, L.J. Ringer and H.R. Cross,199156621626Pate, T.D., R.O. Shuller and R.W. Mandigo,1971364850Pearson, A.M. and T.A. Gillett,19973rd Edn.,pp: 53-77pp: 53-77Pietrasik, Z. and Z. Duda,200056181188Qvist, S., K. Schested and P. Zeuthen,1994monocytogenes in meat product.]]>24283293Snedecor, G.W. and W.G. Cochran,19958th Edn.,Steel, R.G.D. and J.H. Torrie,19812nd Edn.,Pages: 633Pages: 633Stivarius, M.R., F.W. Pohlman, K.S. McElyea and J.K. Apple,200260245252Troller, I.A.,1985S. aureus.]]>1985pp: 247-275pp: 247-275Van Roon, P.S. and B. Krol,1985136580Smulders, F.J.M., P. Barendsen, J.G. Van Logtestijn, D.A.A. Mossel and G.M. Van Der Marel,198621419436