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Sodium lactate and acetic acid derivatives were evaluated for their effects on color retention, microbial growth (TPC), oxidation (TBARS), and sensory attributes of hot-boned pork sausage patties that were stored under retail store display conditions over time. Treatments included: (a) 2.5% sodium lactate 60% solids (L), (b) 2.5% buffered vinegar pH 6.5-8.0 (V), (c) 2.5% sodium lactate and vinegar 52/48% mixture (LV), (d) control with 0.02% BHA/BHT (C), and (e) negative control without additives (NC). Overall acceptability of day 17 LV and L treatments were not different (P>0.05) from day 14 treatments. These results revealed that the L and LV sausage patties retained sensory acceptability and microbial quality from day 14 through day 17 as opposed to other treatments. Additionally, sausage patties with 2.5% LV maintained color (redness) and overall acceptability throughout 17 days of shelf-life when held in retail conditions, when compared to other treatments.

Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage links using commercial pork trimmings. Treatments included: 2.5% acetic acid (48.5%) –sodium lactate mixture (51.5%) (V), 2.5% sodium lactate (60% solids) (S), control –0.02% BHA/BHT (B) and negative control –seasoning only (C). Analysis over storage included total plate count (TPC), oxidative rancidity (TBARS), sensory analysis (descriptive and consumer), cooking loss, pH, and color. The S and V treatments had lower TPC (P<0.05) from days 5 through 14 when compared to B and C. TBARS values increased (P<0.05) for treatments C, S, and V while B was did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over time for all treatments, treatment B maintained more redness over the storage period. Of consumers tested, 85.6% rated all treatments between like slightly and like very much.

Master of Science / Food Science Institute, Animal Science & Industry / Daniel Y.C. Fung / The objectives of these studies were to determine the antimicrobial effects of sodium lactate (SL) and acidified calcium sulfate (ACS) on frankfurters formulated with and without lactate in the frankfurter formulation. Two studies were performed, one which mimicked home storage, and the other evaluated the effectiveness of SL (12% v/v) and ACS (12% v/v) as antimicrobial dips when used prior to and after inoculation of Listeria monocytogenes on frankfurters formulated without lactate. In the first study, five peeled frankfurters with and without lactate in the formulation were either dipped in SL or in ACS, stabilized for 30 minutes, vacuum packaged and stored for 30 days at 4°C. Controls were also prepared by dipping in 0.1% peptone. After 30 days the packages were opened and frankfurters were dip inoculated, stabilized for 30 minutes, and one frankfurter from each treatment was sampled. All other frankfurters were then placed in storage at 7°C and sampled after an additional 7, 14, and 21 days. For the second study, treatments consisted of five frankfurters that were first inoculated with a five-strain cocktail of L. monocytogenes, stabilized for 30 minutes, then dipped in SL or acidified ACS; or were first dipped in SL or ACS, stabilized for 30 minutes then dip inoculated. Controls were prepared by dip inoculating frankfurters. One frankfurter from each treatment was sampled immediately. The remaining frankfurters were vacuum packaged, stored at 4°C and sampled after 30, 60, 90, and 120 days. For both studies, on sampling days one frankfurter from each treatment was pulsified and plated on Tryptic Soy Agar (TSA) for viable cell counts and Modified Oxford Medium (MOX) for L. monocytogenes counts. The results indicated that SL dipped frankfurters had lower total aerobic counts and L. monocytogenes counts compared with ACS treatments and the controls. Use of lactate formulation in frankfurters resulted in lower bacterial counts of both natural microflora and inoculated L. monocytogenes in frankfurters after prolonged storage at 4 °C. This research indicates that sodium lactate (12% v/v) may be effective as an antimicrobial dip on frankfurters for the reduction of natural microflora and L. monocytogenes.

This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and Jevulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostatic effects of sodium lactate were dose dependent, wherein 2.7% lactate was significantly more antimicrobial than 1.4% lactate. This was not the case for sodium levulinate, where 1.4% sodium levulinate was as inhibitory to microbial growth as 2.7% sodium levulinate. Additionally, 1.4% sodium levulinate was as inhibitory to microbial growth as the higher level (2.7%) of sodium lactate. TBA values, color, and pH were not affected by treatment with sodium lactate or levulinate. In conclusion, sodium levulinate may have potential as an antimicrobial agent in fresh sausages if it can be obtained at a reasonable cost on a commercial basis.

Orientador: Bento da Costa Carvalho Junior / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-05T13:31:31Z (GMT). No. of bitstreams: 1 Souza_NelisaLamasde_M.pdf: 637456 bytes, checksum: 9b41583ed1f4fe71a88a2f5276d24c81 (MD5) Previous issue date: 2005 / Resumo: Carne-de-sol é um produto semi-dessecado e preservado pelo sal, elaborado com carne obtida, principalmente, de origem bovina; tem seu processo baseado em tecnologia artesanal, que consiste, normalmente, na salga e dessecação, durante exposição das mantas ao ar livre ou ambiente ventilado. A expansão do comércio e consumo da carne-de-sol depende de um prolongamento da vida útil e mudança no processo de fabricação, tornando-o um processo industrial, onde tenha sanidade segurada, características sensoriais agradáveis e reduzido tempo de preparo. A finalidade deste trabalho foi estudar o efeito da combinação de sal (NaCl) com lactato (NaL), e diacetato de sódio (NaDia), na extensão da vida útil da carne embalada a vácuo e estocada sob três diferentes temperaturas nos parâmetros de qualidade: características sensoriais (teste de diferença e teste de aceitação), fisico-químicas (pH, Aw, umidade, teor de cloretos e teor de cinzas), cor (valor Lab*) e textura (perfil de textura ¿ TPA e força de cisalhamento ¿ WB). A carne-de-sol adicionada de 3% de NaCl, 1,7% de NaL e 0,15% de NaDia, apresentou redução de pH, e Aw interna e superficial, menores perdas no processo de fabricação e, através de análise sensorial, foram consideradas mais macias, mais suculentas e de maior aceitação que as amostras sem aplicação dos aditivos. Estes produtos quando armazenados a 4 e 10°C, alcançaram vida-de-prateleira de 10 semanas / Abstract: Carne-de-sol is a product partially dehydrated and preserved by the salt, elaborated with meat obtained mainly of bovine origin, the process is based on handmade technology, that usually consists in salts and dried, during piling in open air or in ventilated room. The expansion of trade and consumption of the carne-de-sol depends on a increase on shelf-life and change in the production process, turning it an industrial process, with held sanity, characteristics sensorial desirable and reduced time of prepare. The effect of the combination of salt (NaCl) with lactate (NaL) and diacetate of sodium (NaDia), in carne-de-sol shelf life and in the quality parameters, that is to say, in the sensorial characteristics (difference test and acceptance test), physical-chemistries (pH, Aw, humidity, cloryde and ashes), color (values Lab*) and texture (profile of texture ¿ TPA and Warner-Bratzler) was investigated. The addition of 3% of NaCl, 1,7% of NaL and 0,15% of NaDia to carne-de-sol, pH decline, and interns and superficial Aw decrease, influenced losses reduction on production process and through sensorial analysis they were considered more tender, juicier and obtained larger acceptability that the samples without addition of the addictive. These products stored at 4 and 10°C, reached life-of-shelf of 10 weeks / Mestrado / Mestre em Tecnologia de Alimentos

The objective of this study was to determine the effect of vacuum packaging and 100% CO₂ with and without sodium lactate (0%, 2.4%, 4.8%), sodium acetate (0%, 0.25%, 0.50%), and sodium diacetate (0%, 0.25%, 0.50%) on the inhibition of L. monocytogenes on turkey frankfurters. After 4 weeks at 4°C, the counts of L. monocytogenes did not increase in any treatment, including the control. The use of sodium lactate (4.8%), sodium acetate (0.5%), and sodium diacetate (0.5%) provided approximately a 0.5 log10 CFU/g decrease when compared to the control; however, there was not a significant (P > 0.05) difference between the control and the samples using sodium acetate (0.25%), sodium diacetate (0.25%), or sodium lactate (2.4%). There was also no significant difference between the samples packaged in 100% CO₂ or under vacuum (P > 0.05). After 4 weeks at 10°C, growth of L. monocytogenes was approximately 1-1.5 log lower on the frankfurters packaged in 100% CO₂ than those packaged in a vacuum atmosphere (P £ 0.001). Sodium acetate (0.5%) and sodium lactate (2.4%) in combination with a high CO₂ atmosphere prevented any increase in L. monocytogenes numbers for up to 4 weeks at 10°C. The use of sodium lactate (4.8%) and sodium diacetate (0.5%) in combination with a high CO₂ atmosphere resulted in a decrease in numbers of L. monocytogenes on the frankfurters by ~0.5 log (P £ 0.001). Strict temperature control is needed to prevent the growth of L. monocytogenes. A high CO₂ atmosphere in combination with antimicrobials may assist in keeping the numbers of the organism in the food low in the case of product contamination and temperature abuse. / Master of Science

Submitted by Socorro Pontes (socorrop@ufersa.edu.br) on 2017-03-06T15:39:05Z No. of bitstreams: 1 MariaCSC_DISSERT.pdf: 1659077 bytes, checksum: 3f0b26007c83f86ae5035f55e49dc67a (MD5) / Made available in DSpace on 2017-03-06T15:39:06Z (GMT). No. of bitstreams: 1 MariaCSC_DISSERT.pdf: 1659077 bytes, checksum: 3f0b26007c83f86ae5035f55e49dc67a (MD5) Previous issue date: 2016-02-26 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Meat and meat products undergo deterioration processes very easily, for this reason, we often use conservational methods to increase shelf life and add value to these products. Among these, salting is a very common technique, used for a very long time, to expand shelf life. However, ingesting great amounts of sodium chloride may lead to the development of arterial hypertension and secondary cardiovascular diseases. Hence, we aimed to evaluate the quality of carne de sol produced with lower levels of sodium chloride and the addition of natural conservative agents. For such purpose, we obtained beef in natura, which was then cut and divided into the following four sample groups: CLS – carne de sol with sodium lactate; CAL – carne de sol with lactic acid; CAL+LS – carne de sol with lactic acid and sodium lactate; and Control – carne de sol with no treatment. Afterwards, the meat underwent the salting process with the sodium chloride level at 2% and was stored at refrigeration temperature 4°C ±1°C. Microbiological and physicochemical analyses were performed on the in natura beef, to evaluate the quality of the raw material that was used, and on the carne de sol produced with each treatment, which were analyzed on day 0, immediately after the addition of the conservative agents, and on days 3, 6, 9 and 12 of refrigerated storage. The carne de sol containing natural conservative agents presented lower microbiological counts when compared to the Control group, and group CAL should be highlighted, because it demonstrated increase in shelf life of up to six days of storage. Regarding the physicochemical parameters, the conservative agents did not significantly change the quality of the samples. Therefore, lactic acid and sodium lactate can be considered as feasible alternatives to prolong the shelf life of carne de sol, and reduce the levels of sodium chloride that are used / Carnes e produtos cárneos sofrem processo de deterioração muito facilmente, por isso, muitas vezes são utilizados métodos de conservação para aumentar a vida útil além de agregar valor a estes produtos. Dentre eles, a salga é bastante utilizada, desde os primórdios, para estender a vida de prateleira. No entanto, o elevado consumo de cloreto de sódio pode levar ao desenvolvimento de hipertensão arterial e doenças cardiovasculares secundárias. Diante disso, objetivou-se avaliar qualidade de carne de sol elaborada com teores reduzidos de cloreto de sódio e adição de conservadores naturais. Para tanto, foi adquirida carne bovina in natura, em seguida esta carne foi cortada e dividida em quatro grupos amostrais, sendo eles: CLS: carne com lactato de sódio, CAL: carne com ácido lático, CAL+LS: carne com ácido lático e lactato de sódio e Controle: carne sem nenhum tratamento. Posteriormente, a carne foi então salgada com teor de cloreto de sódio à 2% e armazenada a temperatura de refrigeração 4ºC±1º. Foram realizadas análises microbiológicas e físico-químicas na carne in natura, para avaliar a qualidade da matéria – prima utilizada e nas carnes de sol com os tratamentos, as quais foram analisadas nos tempos 0, imediatamente após a inserção dos conservadores, e com 3, 6, 9 e 12 dias de armazenamento refrigerado. As carnes de sol contendo os conservadores naturais demostraram menores contagens microbianas quando comparadas com a carne controle, havendo destaque para o grupo amostral CAL, que demostrou um incremento na vida de prateleira de até seis dias de armazenamento. Em relação aos parâmetros físico-químicos, os conservadores não alteraram significativamente a qualidade das amostras. Portanto, o ácido lático e lactado de sódio podem ser considerados alternativas viáveis para prolongar a vida útil da carne de sol, reduzindo ainda o teor de cloreto de sódio utilizado / 2017-03-06

Previous studies that utilized sodium lactate infusion did not use resistance exercise protocol or analyzed muscle biopsies, or performed sex specific analysis. Aim: We initiated a project where resistance exercise was performed with low and high levels of lactate, acquired by venous lactate infusion where the specific aim of this study was to investigate and chart the physiological characteristics of sodium lactate infusion during a bout of resistance exercise on whole group level and sexes separated Method: A randomized, placebo controlled, cross-over design was implemented where male (n = 8) and female (n = 8) subjects accustomed to resistance exercise visited the laboratory three times for preliminary testing and training familiarization. In the following two experimental trials subjects arrived in an overnight fasted state. A resting state muscle biopsy was extracted from m. vastus lateralis and repeated blood samples were initiated which followed by 20 minute of baseline infusion of either infusate in resting state at 0.05 mmol/kg/min infusion rate with additional bolus doses during subsequent exercise. Following a brief warm up, unilateral knee-extensions (6 x 8-10 reps at 75% of 1-RM) were performered with or without venous infusion of sodium lactate, with volume matched saline as control. Exercise load and volume were matched between trials. Four additional biopsies were extracted at post-exercise, recovery period, and 24-hour post-exercise. Results: Sodium lactate infusion vs saline infusion respectively during resistance exercise yielded significantly higher blood lactate with sodium lactate (6.78 ± 0.33 mmol/l vs 2.99 ± 0.17 mmol/l), plasma lactate (8.86 ± 0.39 mmol/l vs 4.39 ± 0.22 mmol/l), blood sodium (143 ± 0.4 mmol/l vs 142 ± 0.3 mmol/l), blood pH (7.42 ± 0.01 vs 7.34 ± 0.01), but lower blood potassium (3.9 ± 0.1 mmol/l vs 4.2 ±  0.1 mmol/l), all  immediately following exercise. Sodium lactate infusion elicited main effect of trials and muscle lactate increased from baseline (8.5 ± 0.9 mmol·kg-1 dw vs 7.0 ± 0.6 mmol·kg-1 dw) to post-exercise (31.5 ± 2.8 mmol·kg-1 dw vs 26.9 ± 3.2 mmol·kg-1 dw) with sodium lactate and saline infusion respectively. Blood glucose, hemoglobin and muscle pH was not affected by sodium lactate infusion. Conclusions: Utilization of the sodium lactate infusion method during a bout of resistance exercise may be used as tool to effectively increase blood/plasma lactate and, to lesser extent, muscle content of lactate. However, a concomitant slightly alkalizing effect of blood likely will occur. / Tidigare studier som använt natriumlaktat infusion använde inte styrketräningsprotokoll, eller analyserade muskelbiopsier eller utförde könsspecifika analyser. Syfte och frågeställningar: Vi initierade ett projekt där styrketräning utfördes med låga eller höga nivåer av laktat som erhölls genom venös natriumlaktat infusion med det specifika syftet att undersöka och kartlägga fysiologisk karakteristiska av naturiumlaktat infusion under styrketräningsövning på helgrupps- och könsseparerad nivå. Följande frågeställningar inrättades; hur påverkar natriumlaktat infusion under styrketräning helblod- och plasma laktat, glukos, natrium, kalium, plasma volym genom hemoglobin och hematokrit, blod pH, muskellaktat- och muskel pH samt om skillnader i respons finns efter att könsspecifika analyser utförts på dessa variabler. Metod: En randomiserad, placebokontrollerad cross-over design implementerades där styrketräningsvana män (n = 8) och kvinnor (n = 8) besökte laboratoriet tre gånger för preliminäraför tester och träningsfamiliarisering. I efterföljande två experimentella försök anlände försökspersonerna i ett över nattligt fastande tillstånd. En baslinje biopsi extraherades från m. vastus lateralis och repeterade blodprover initierades med efterföljande 20 minuter av baslinje infusion av endera infusat i vilotillstånd med 0.05 mmol/kg/min infusionshastighet med ytterligare bolusdoser under efterföljande träning. Efter en kort uppvärmning utfördes unilaterala knäextensioner (6 x 8-10 reps vid 75% av 1-RM) med eller utan venös infusion av natrium laktat, med volymmatchande saltlösning som kontroll. Träningsbelastning och volym matchades mellan försök. Ytterligare fyra biopsier extraherades vid efter-träning, återhämtningsperiod, och efter 24 timmar. Resultat: Natriumlaktat respektive saltlösnings infusion under styrketräning gav signifikant högre blodlaktat med natriumlaktat infusion (6.78 ± 0.33 mmol/l mot 2.99 ± 0.17 mmol/l), plasmalaktat (8.86 ± 0.39 mmol/l mot 4.39 ± 0.22 mmol/l), blodnatrium (143 ± 0.4 mmol/l mot 142 ± 0.3 mmol/l), blod pH (7.42 ± 0.01 mot 7.34 ± 0.01), men lägre blod kalium (3.9 ± 0.1 mmol/l mot 4.2 ± 0.1 mmol/l), alla direkt efter träning. Natriumlaktat infusion framkallade huvudeffekt av försök och muskellaktat ökade från baslinje (8.5 ± 0.9 mmol·kg-1 dw mot 7.0 ± 0.6 mmol·kg-1 dw) till efter-träning (31.5 ± 2.8 mmol·kg-1 dw mot 26.9 ± 3.2 mmol·kg-1 dw) med natriumlaktat respektive saltlösnings infusion. Blodglukos, hemoglobin och muskel pH påverkades inte av natriumlaktat infusion. Slutsats: Användande av natriumlaktat infusion som metod under styrketräning kan effektivt användas som verktyg för att höja blod/plasma laktat, och i mindre utsträckning, muskellaktat. Emellertid är samtidig alkalisering av blod en sannolik följd. / Potential sex differences in the molecular response to resistance exercise with lactate infusion

Vojtěch Stejskal - Diplomová práce 2014 - Přírodovědecká fakulta UK v Praze 4 ABSTRACT The thesis describes pilot applications of combined method - combination of sodium lactate and nanoparticles of zero-valent iron and their synergic effect. Two applications of combined method are described onto two geologically different sites - in Rožmitál pod Třemšínem and Spolchemie in Ústí nad Labem. First site is contaminated by polychlorinated biphenyls; contamination is situated in hydraulically well conducted porous media formed by weathered granodiorite. Main contaminants of Spolchemie site are trichloroethylene and tetrachloroethylene, contamination is situated in geologically heterogenous quaternary terrace of Bílina river. Effects of combined method on two different sites were compared and recommendations and conclusions were done. Part of the thesis is research of scientific articles and literature on topics: polychlorinated biphenyls, chlorinated ethylenes, in situ chemical reduction by sodium lactate and nanoiron, natural conditions of both sites, history of sites. In the thesis are also processed and evaluated results of geophysical investigation, changes of groundwater level and results of groundwater monitoring in view of the application of combined method on both sites.