Abstract
The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (p < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg−1), but had a reduced value during storage time (0.73 mg MDA kg−1). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (p < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (p < 0.05).
Highlights
Traditional organic food products have been increasingly regaining consumer interest worldwide
Chloramphenicol Lab Agar, Biomaxima, Lublin, Poland; incubation parameters, 25 ◦ C per five days in accordance with ISO 21527-1 and ISO 21527-2) [33,34], ENT [35], STA (Staphylococcus aureus count; Baird-Parker agar supplemented with egg yolk tellurite, Merck, Germany; incubation parameters, 37 ◦ C per 24–48 h), LIST
The results indicate that the treatment significantly affected the fatty acid profile of the fermented pork bacon (p < 0.05)
Summary
Traditional organic food products have been increasingly regaining consumer interest worldwide. This is thanks to their unique sensory properties, high quality, and natural composition. They are closely connected to the culture, heritage, and local identity of a given population, and they have a strong symbolic value and contribute to the sustainability and development of rural areas [1,2]. An important principle of organic product practice is that producers use very few food additives during processing. Nitrite and/or nitrate are widely used as preservatives in meat production. Nitrate serves as a precursor to nitrite in raw cured fermented meat products [3,5]. The use of nitrite exerts a significant antimicrobial effect related to the inhibition
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