PROTEIN PRODUCTS IMPROVED THROUGH TECHNOLOGY
  

The USDA suggests the use of acetates, diacetates, and lactates to help ensure meat safety. But the off-notes associated with these listeria growth inhibitors present flavor challenges. Not anymore.

Wix-Fresh™ Mimic is the answer to flavor problems associated with listeria growth inhibitors. A flavor modifier, Wix-Fresh™ Mimic masks off-notes and stabilizes the natural flavor of meat products.

Wix-Fresh™ Mimic also masks undesirable flavors associated with using potassium chloride in reduced/low sodium applications.

Specifications:

  • Available in liquid or dry form
  • Labeled as a natural flavor, vegetable glycerin
  • Usage is .1 to .3% in finished product

For reduced sodium products containing potassium chloride, Wix-Fresh™ Mimic has been successful reducing up to a 50% reduction in sodium.

To learn more about Wix-Fresh™ Mimic, or to obtain a sample, contact your Wixon Sales Representative or Ron Ratz,



Sensory Evaluation

Deli-style chicken lunch meat was prepared for this study using conventional processing. Control samples were made using 3% of L-potassium lactate and 0.1% of sodium diacetate in finished product.

Test samples also contained 0.25% of Wix-Fresh™ Mimic.

The slices of the chicken meat were then tasted and compared by an independent, highly-trained sensory panel that measured key flavor attributes through descriptive analysis using a 15-point intensity scale. Statistical analysis was conducted on the data using paired t-test and ANOVA at a confidence level of 90%.

Figure 1
 Figure 1

Preliminary product screening identified the key product attributes that described the flavor of the chicken lunch meat: sourness, metallic, umami, chicken broth, and cooked chicken. Consequently, these five were utilized for comparing the effectiveness of the Wix-Fresh™ Mimic to reduce the perception of the lactate and diacetate salts in the chicken meat. The results for the effects of Wix-Fresh™ Mimic on deli-style chicken meat are shown in Figure 1. The data showed a significant difference on the paired t-test between the test and the control in both the sourness and metallic while the difference was considered directional on the ANOVA analysis. Of the attributes studied, metallic provided the largest difference between the control sample and the test. As expected, the two chicken characters and the umami showed no difference between the sample and the control, proving that Wix-Fresh™ Mimic does not alter the flavor of the chicken lunch meat, only masks the aftertaste caused by addition of the lactate and diacetate. As a conclusion, the data consistently shows that the test with Wix-Fresh™ Mimic had less metallic and sour aftertaste caused by addition of lactate and sodium diacetate.

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