Abstract
This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of the two product groups, made of beef and fallow deer meat, respectively, were prepared: control sample with sodium nitrite, sample without nitrite, and sample without nitrite and with the addition of freeze-dried acid whey powder (0.7%). After production, the sausages were subjected to analysis including proximate chemical composition, pH and water activity, Thiobarbituric Acid Reactive Substance (TBARS), fatty acid profile, and volatile compound determination. The fermented sausages were characterized by an average pH and water activity in the range of 5.23–5.79 and 0.910–0.918, respectively. Fallow deer sausages were characterized by a higher content of saturated and polyunsaturated fatty acids in comparison to beef sausages. The elimination of nitrite did not significantly affect the amount of volatile compounds in fermented sausages. However, the effect of the freeze-dried acid whey powder addition on the amount of some volatile compounds in uncured sausages was observed, in particular, that derived from bacterial metabolism.
Highlights
Our previous studies [12,13,14] on selected parameters related to food safety and the bioactive compound content in fallow deer and beef fermented sausages without nitrite showed that the addition of freeze-dried acid whey powder improved the CLA content of meat products, thereby improving their nutritional value
Research by Perea-Sanz et al [43] indicated that 25% nitrate reduction increased the heptanal content in dry sausages. Another group of volatile compounds present in beef and fallow deer fermented sausages are those derived from bacterial metabolism
The results of this study demonstrated that the amount of volatile compounds as well as the fatty acid profile of fermented sausages were determined by the type of meat and additives used
Summary
Fermented meat products are a traditional and high-quality food that is an important part of the European cultural heritage [1]. They are traditionally manufactured using nitrate and nitrite [2]. In recent years, their unique nutritional properties have been emphasized by eliminating or reducing synthetic additives in the direction of the “clean label” trend. Such products are considered to be healthy and much more preferred by modern consumer [3]. The beneficial effect of nitrites/nitrates in meat products is related to the positive effect of color enhancement and the development of the flavor typical of cured meat products [9,10,11]
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