Evaluation of natural preservatives in combination with acid whey for use in fermented sausage

Abstract

Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C). Significantly lower rancid odor and rancid flavor (1.48) were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R sample, which confirmed the lower CD (~0.48-0.48 µmol mg −1) and TBARS values (~0.41-1.02 mg MDA kg −1) during sausage storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %). Incorporation of acid whey with rosemary extract will give the product a threefold effect: high quality (sensory acceptance), healthy benefit (elimination of nitrite and nitrate from meat products) and safety (improved microbiological and oxidative stability).

The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage

“…The fatty acid profile of the fermented pork bacon after production indicates that better lipid protection during fermentation occurred in the C treatment, in which highly antioxidant sodium nitrite was used [ 53 ]. This is consistent with the literature data [ 22 , 54 ] concerning organic pork sausages with the addition of acid whey. These studies showed a lower content of PUFA after production in sausages with acid whey compared to the cured control samples.…”

Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

“…Vlahova-Vangelova et al [19] proved that the concentration of acid whey and the time of marinating affected the increase in the population of lactic acid bacteria in the raw breast muscles of broiler chickens. e growth of lactic acid bacteria was noted by Wójciak et al [15], Wójciak et al [16], and Wójciak and Dolatowski [39] in a pork product marinated in whey and a model beef product with the addition of sea salt. In the microbiological assessment of pheasant meat after heat treatment and cold storage for 24 hours, no lactic acid bacteria and bacteria from the family Enterobacteriaceae were found (Table 2).…”

<strong>Cocoa polyphenols (<em>Theobroma cacao</em>) as natural Amazonian antioxidant in sausage fresh.</strong>

“…It should be noted that Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. Wojciak et al (2016) …”