Evaluation of the lactate of sodium as a substitute for conventional nitrites in fish sausages

  • William Pérez-Cantillo Universidad de Cartagena, Cartagena
  • Diofanor Acevedo-Correa Universidad de Cartagena, Cartagena
  • Diego F. Tirado-Armesto Universidad de Cartagena, Cartagena
  • Luis A. Gallo-García Universidad de Cartagena, Cartagena
  • Piedad M. Montero-Castillo5 Universidad de Cartagena, Cartagena
Keywords: Sodium lactate, Clostridium sporogenes, fish sausage, inoculum.

Abstract

The sodium salt of lactic acid is a natural acid produced by bacteria in the fermented foods which are rich in this component. It is produced by fermentation of sugars from some products such as corn or beets. Both lactic acid and lactates are used as preservatives, mainly against yeasts and fungi. It is also used to increase the stability of antioxidants, and to prevent loss of water from various products. The objective of this research was to determine the effectiveness of sodium lactate on the inhibition of Clostridium sporogenes in fish sausages, extending their life and reducing microbial growth. Two different formulations were made; F(A) preserved with nitrites, F(B), preserved with sodium lactate and a control sample without preservative. A positive control SPS agar inoculated with Clostridium sporogenes at different dilutions were also carried out, finally they took incubation in candle jar at 37°C for 48 h. It was found that the use of sodium lactate 2% controlled growth of spores of Clostridium reducing sulfite in 48 hours in the solutions prepared as is the use of nitrites, these being a promising alternative to replace the use of nitrite in products type sausage meat.

Author Biographies

William Pérez-Cantillo, Universidad de Cartagena, Cartagena
M.Sc. en Educación, Programa Ingeniería de Alimentos, Facultad de Ingeniería, Universidad de Cartagena, Cartagena
Diofanor Acevedo-Correa, Universidad de Cartagena, Cartagena
Ph.D. en Ingeniería de Alimentos, Grupo de Investigación Nutrición, Salud y Calidad Alimentaria (NUSCA), Facultad de Ingeniería, Universidad de Cartagena, Cartagena
Diego F. Tirado-Armesto, Universidad de Cartagena, Cartagena
Ph.D. (c) en Ingeniería, Facultad de Ingeniería, Universidad de Cartagena, Cartagena
Luis A. Gallo-García, Universidad de Cartagena, Cartagena
Estudiante de Ingeniería de Alimentos, Grupo de Investigación Nutrición, Salud y Calidad Alimentaria (NUSCA), Facultad de Ingeniería, Universidad de Cartagena, Cartagena
Piedad M. Montero-Castillo5, Universidad de Cartagena, Cartagena
M.Sc. Ciencia y Tecnología de Alimentos, Grupo de Investigación Nutrición, Salud y Calidad Alimentaria (NUSCA), Facultad de Ingeniería, Universidad de Cartagena, Cartagena
How to Cite
Pérez-Cantillo, W., Acevedo-Correa, D., Tirado-Armesto, D. F., Gallo-García, L. A., & Montero-Castillo5P. M. (2015). Evaluation of the lactate of sodium as a substitute for conventional nitrites in fish sausages. TecnoLógicas, 18(35), 117-124. https://doi.org/10.22430/22565337.193

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Published
2015-08-03
Section
Research Papers

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