Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

Abstract

The objective of this study was to investigate the effect of acid whey on the nitrosylmyoglobin formation of organic sausage. The oxidation–reduction potential (ORP), total haem pigment concentration, haem iron, L∗, a∗, b∗ colour parameters were analyzed after ripening (0) when sausages had the status of “ready-to-eat” and after 90 and 180 days of chilling storage (4 °C). The reflectance spectra and ratios were analyzed after ripening (0) and 180 days of chilling storage. At the end of the storage period nitrosylmyoglobin (NO-MbFe2+) were analyzed and then sausages were heat treated. After that L∗, a∗, b∗ with reflectance spectra and ratios were analyzed. The acid whey treatment affected significantly (P < 0.05) the ORP, colour parameter (a∗) and reflectance ratios. Uncured sample with acid whey have the lowest ORP value (320.98–359.75 mV) from all study sample. There were no significant differences between a∗ parameters and NO-MbFe2+ content (a∗ = 9.46, NO-MbFe2+ = 54.93 g/100 g) of sample with acid whey compared to cured sample (a∗ = 9.54, NO-MbFe2+ = 66.29 g/100 g). Sausages with acid whey developed red-pinkish colour characteristic for cured meat as indicated by the obtained results of reflectance ratios and spectra and the NO-MbFe2+ concentration. The formation of a desired colour could be achieved even after heat processing.