SENSORY CHARACTERISTICS OF SODIUM LACTATE AND SODIUM TRIPOLYPHOSPHATE IN A MODEL SYSTEM

The purpose of this study was to assess the sensory characteristics of sodium lactate (SL) in combination with sodium tripolyphosphate (STP) in a model system at common usage levels for meat products. Using a gelatin-based (2 %) system containing various concentrations of sodium lactate (0%, 1%, 2 %, or 3%) and sodium tripolyphosphate (0%, 0.1%, 0.2%, 0.3%, or 0.4%) a thirteen-member trained sensory panel scored samples for saltiness, bitterness, and soapiness. As sodium lactate and sodium tripolyphosphate levels increased, saltiness increased. Bitterness decreased with addition of 1 % SL and increased with 2 and 3% SL. Soapiness also increased with increasing levels of SL. Bitterness and soapiness were not affected by increasing STP concentrations.

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