Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

Abstract

SummaryIn this study, the effect of acid whey on the physicochemical properties and nutritional value of non‐nitrite organic fermented sausage made from beef and tallow was investigated. Fermented sausage was prepared in three formulations: C (cured), S (salted) and SAW (salted with liquid acid whey). Each sample was analysed during the ripening process: at 0, 7, 14 and 21 days of ripening in a temperature of 16 °C. The obtained results indicated that the addition of acid whey improves physicochemical properties of organic dry‐fermented sausage without nitrite and its nutritional value. The application of acid whey resulted in a significantly lower pH and a higher lactic acid bacteria content in organic fermented sausage without nitrite than in the sample with curing salt (respectively, by 0.12 units and 0.66 log CFU g−1). Acid whey successfully protected against haem iron loss in salted sausage during ripening. The salted sample with acid whey addition was characterised by a higher PUFA content (6.41%) at the end of ripening as compared to the cured sample (4.91%) and salted sample (5.58%). The addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value.