ArticleFoods (Basel, Switzerland)2026
Combined Effects of Sodium D-Isoascorbate, Phospholipids and Sodium Lactate on Storage Stability and Shelf Life of Red Sour Soup (Hong Suan Tang) Meat Filling.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Red sour soup dumpling filling, a prepared meat product from Guizhou, China, requires validated shelf-life control strategies for industrial-scale commercialization. This study investigated a composite preservation system of sodium D-isoascorbate, phospholipids, and sodium lactate using a Box-Behnken design, and evaluated its effects on color, lipid oxidation (PV, TBARS), TVB-N, texture, sensory scores, APC, and coliforms during accelerated shelf-life testing. Key indicators were identified by correlation analysis, and shelf life was predicted using log-logistic AFT and temperature-state-dependent kinetic models. The optimized formulation (0.27% sodium D-isoascorbate, 0.11% phospholipids, and 0.05% sodium lactate) significantly inhibited lipid oxidation, retarded color deterioration, maintained texture, and delayed sensory decline. Sensory shelf life (SSL
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