Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition.

Anna D Kononiuk,Małgorzata Karwowska

doi:10.3390/molecules25102429

Anna D Kononiuk, Małgorzata Karwowska

Open Access

https://doi.org/10.3390/molecules25102429

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Abstract

The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91–25.28 mg 100 g−1 of sausage) was quite higher than that of fallow deer sausages (10.04–11.59 mg 100 g−1 of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione.

Highlights

Growing awareness of food consumers about the relationship between diet, nutrients, and health has contributed to the development of new research focused on functional foods
The same conditions were applied during the fermentation process, sausages prepared from fallow deer meat had lower weight loss
The results show that the antioxidant activity of peptides against ABTS and DPPH were highly positively related to the peptide content of the different variants of sausages, whereas Reducing Antioxidant Power (RP) was negatively related to the peptide content

Summary

Introduction

Growing awareness of food consumers about the relationship between diet, nutrients, and health has contributed to the development of new research focused on functional foods. Raw red meat is a rich source of many valuable, endogenous compounds such as high biological value proteins, essential amino acids, micronutrients, and bioactive compounds (carnitine, conjugated linoleic acid (CLA), endogenous antioxidants, and creatine) [2,3]. Available literature indicates their antioxidant and health-promoting properties, including immunomodulatory activity and protection against oxidative stress [4]. Game meat has received increasing interest from consumers It is characterized by higher nutritional value than that of other meat, especially conventionally used beef or pork [5,6]

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