Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

Abstract

Summary The objective of this work was to evaluate the influence of the addition of native and autoclaved mustard seed (AMS) with combination of acid whey (AW) on the stability of organic model sausages during 30 days of vacuum storage by measuring primary and secondary products of lipid oxidation, the changes in the fatty acid composition, oxidation–reduction potential and antioxidant capacity. Briefly, the addition of AW (5%) with combination of AMS (1%) significantly increased the capacity of sausages to capture the radical cations 2,2‐azinobis(3‐ethyl‐benzothiazoline)‐6‐sulphonate at 1 day of storage which suggests that autoclaved mustard possessed significantly higher amount of phenolic acids compared with native mustard. The salted samples with mustard seed addition characterised by lower oxidation–reduction potential values (264.5–302.1 mV) during the whole storage period compared with control‐cured sample (307.3–330.5 mV). Results of conjugated dienes (CD) measurements indicated that salted meat product samples with mustard seed addition were characterised by significantly lower CD concentration (1.12–1.90 μmol mg−1 meat product) compared with control‐cured sample (1.86–2.55 μmol mg−1 meat product). The AW and mustard seed added to uncured sausage were able to protect polyunsaturated fatty acids against the oxidation comparable to nitrite.

Effect of acid whey on physicochemical characteristics of dry‐cured organic pork loins without nitrite

“…As suggested by Karwowska et al . () this may result from AW composition. The lowering of ORP in muscle foods may provide less favourable conditions for aerobic microflora.…”

“…Salted samples with AW were characterised by similar content of PUFAs compared with cured loins, as also reported previously by Karwowska et al . () for organic sausages without nitrite. Those authors suggested that AW added to uncured sausage was able to protect PUFA against oxidation comparable to nitrite.…”

“…To reproduce the functionality of nitrite in organic sausage, sea salt and AW in combination with mustard seed have been tested (Karwowska et al ., ,b; Wójciak et al ., , ). Obtained results pointed out that these ingredients had positive effect on physicochemical qualities of non‐nitrite sausages.…”

Shelf Life of Organic Roast Pork Enriched with Acid Whey‐Plant Extracts Combination

“…Karwowska et al . () proved that the acid whey and mustard seed when added jointly to nitrite‐free sausage formulation were able to protect lipids against the oxidation comparable to nitrite. The addition of plant extract together with acid whey resulted in significantly ( P < 0.05) lower TBARS formation during storage compared with salted‐AW sample.…”

Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long‐term storage

“…However, there is no available study on analysing quality attributes of precooked sausages stuffed in modified natural casings after immersion vacuum cooling and long-time storage using PCA and DA. The microbiology of the cooked sausage provides a good example of a ready-to-eat foodstuff with a rapid spoilage rate due to high water activity and fat, which cannot hinder microbial growth or lipid oxidation (Karwowska et al, 2014). For this reason, precooked sausages stuffed in modified casings may be regarded as an interesting scientific study.…”