Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition

Abstract

This study determines the possibility of using freeze-dried acid whey as an alternative to nitrate/nitrite in fermented sausages made from fallow deer meat. The study compared the parameters related to food safety as well as the content of biogenic amines (BAs) in the sausages made from beef meat and fallow deer meat. The results showed slight differences in the physicochemical parameters between these two types of sausages. Stuffings as well as sausages made from fallow deer meat had a significantly (P ≤ .05) higher content of lactic acid bacteria than the beef variants. In addition, depending on the type of meat and additives used, differences were noted in the tested BAs and total BAs. In the case of fallow deer stuffings worse results were observed for food safety-related parameters. Addition of acid whey had a similar effect on the tested parameters as nitrate/nitrite, besides limiting the formation of BAs.