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Table 1 Product development (g/100 ml) with incorporation of sodium lactate, potassium lactate & calcium lactate

From: Application of sodium diacetate, potassium lactate and calcium lactate as a microbial decontaminant during processing and storage of the traditional meatballs (rista)

Ingredients

Treatment

 

C

SDA

PL

CL

Raw meat

67.2

67.2

67.2

67.2

Mutton fat

20

20

20

20

Ice water

12.5

9.95

7.7

7.7

Organic salt

0

0.25

2.5

2.5

Cumin

0.1

0.1

0.1

0.1

Common salt

2.5

2.5

2.5

2.5

  1. C, control; SDA, curry with 0.25% sodium diacetate; PL, curry with 2.5% potassium lactate; CL, curry with 2.5% calcium lactate
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Food Production, Processing and Nutrition

ISSN: 2661-8974

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