Abstract
Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage. At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA) compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.
Highlights
Organic meat product is produced according to standards that take into account both environmental and animal welfare
This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), thiobarbituric acid-reactive substances (TBARS) immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 oC)
Since there is a lack of knowledge about the effectiveness of acid whey and a mixture of probiotic strains to retard the oxidation processes in fermented meat product, this study aimed to assess the effect of a starter culture of probiotic strains as well as acid whey on model fermented sausage type products in terms of oxidative stability, by measuring instrumental color, conjugated dienes (CD), TBARS and fatty acid composition after 21 days of ripening (0) and during 180 days of refrigerated storage (4 oC)
Summary
Organic meat product is produced according to standards that take into account both environmental and animal welfare. According to EU regulations, preservative nitrite is allowed in organic meat production, but procedures in Poland have been agreed on that will exclude the addition of nitrite to organic meat products in the very near future. This is reflected in EU Directive 2006/52/EC, referring to the necessity of reducing the use of nitrites (European Communities, 2006). Nitrite is the multifunctional food additive responsible for the suitable color of cured meats and serves as a strong antioxidant to protect flavor (Cassens, 1995). Nitrite can cause the formation of carcinogenic N-nitrosoamines in cured products owing to its reaction with secondary amines and amino acids in muscle proteins (Zhang et al, 2007)
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