GENERAL MICROBIAL PROFILE OF LOW-FAT FRANKFURTERS FORMULATED WITH SODIUM LACTATE AND A TEXTURE MODIFIER

Frankfurters formulated with starch-isolated soy protein (starch-ISP) alone, or with starch-ISP and sodium lactate were compared with contro ls for purge and microbial quality during storage. No significant diff erence was detected in purge or in initial moisture content between fr ankfurters containing the additives. However, there was a significant difference between these samples and controls, with the former retaini ng more water. Samples containing lactate had significantly lower numb ers of lactic acid bacteria than samples containing starch-ISP or cont rols. All samples showed an increase during storage followed by a decr ease, but frankfurters containing lactate decreased 7 days earlier. Th ere was significant inhibition of psychrotrophs in samples containing the additives, with controls showing 10(4) cells/g within 14 days comp ared with no counts in the treated samples. Frankfurters containing st arch-ISP eventually showed growth after 42 days, while samples contain ing lactate showed no counts at any time during storage.