Sodium lactate sodium polyphosphate effects on oxidation in precooked frozen pork patties

The objective of this study was to evaluate sodium lactate (SL; 0; 1, 2 or 3%) and sodium polyphosphate (SP; 0, 0. 1, 0.2 or 0.3%) effects on lipid ox idation and color characteristics of precooked pork patties during frozen s torage. Ground pork was mixed with SL and/or SP, stuffed frozen, sliced and cooked from the frozen state, packaged and held frozen for 14 weeks. Sampl es containing SP had lower TBARS, regardless of SL content. SL decreased pH , a* and b* values and red color (R630-R580). L* value, hue angle, pork fla vor, saltiness, and juiciness increased as SL increased. A moderate correla tion occurred between SL and TBARS. SP decreased hue angle, cook loss, and rancid flavor and increased pH, b* value, pork flavor, saltiness, and juici ness. Storage time decreased a* value, red color and juiciness, while salti ness, alkalinity, and rancid flavor scores increased. Based an both physica l and sensory characteristics, optimum combinations appear to be 3% SL and 0.2-0.3% SP.