Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition

Kononiuk, Anna; Karwowska, Małgorzata

doi:10.1016/j.meatsci.2019.108015

Cited by 15 publications

(14 citation statements)

References 39 publications

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“…They concluded that meat products manufactured with vegetable juice powder and a starter culture (containing Staphylococcus carnosus) addition were characterized by the quality and sensory attributes similar to traditionally cured products. Similarly, research performed by Kononiuk and Karwowska [93,94] showed a positive effect of the nitrite substitute used on the quality characteristics of the meat product. They indicated that the addition of acid whey had a similar effect on the tested parameters as nitrate/nitrite in fermented sausages.…”

Section: Alternatives To Nitrites/nitrates In Meat Productsmentioning

confidence: 65%

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

2020

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In the context of impact on human health, nitrite/nitrate and related nitrogen species such as nitric oxide (NO) are a matter of increasing scientific controversy. An increase in the content of reactive nitrogen species may result in nitrosative stress—a deleterious process, which can be an important mediator of damage to cell structures, including lipids, membranes, proteins and DNA. Nitrates and nitrites are widespread in the environment and occur naturally in foods of plant origin as a part of the nitrogen cycle. Additionally, these compounds are used as additives to improve food quality and protect against microbial contamination and chemical changes. Some vegetables such as raw spinach, beets, celery and lettuce are considered to contain high concentrations of nitrates. Due to the high consumption of vegetables, they have been identified as the primary source of nitrates in the human diet. Processed meats are another source of nitrites in our diet because the meat industry uses nitrates/nitrites as additives in the meat curing process. Although the vast majority of consumed nitrates and nitrites come from natural vegetables and fruits rather than food additives, there is currently a great deal of consumer pressure for the production of meat products free of or with reduced quantities of these compounds. This is because, for years, the cancer risks of nitrates/nitrites have been considered, since they potentially convert into the nitrosamines that have carcinogenic effects. This has resulted in the development and rapid expansion of meat products processed with plant-derived nitrates as nitrite alternatives in meat products. On the other hand, recently, these two ions have been discussed as essential nutrients which allow nitric oxide production and thus help cardiovascular health. Thus, this manuscript reviews the main sources of dietary exposure to nitrates and nitrites, metabolism of nitrites/nitrates, and health concerns related to dietary nitrites/nitrates, with particular emphasis on the effect on nitrosative stress, the role of nitrites/nitrates in meat products and alternatives to these additives used in meat products.

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Section: Alternatives To Nitrites/nitrates In Meat Productsmentioning

confidence: 65%

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

2020

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“…In this type of meat product, not subjected to heat treatment, nitrates play a special role, in particular due to their antioxidant properties and their participation in color formation. As shown by previous studies, the elimination or reduction of nitrate may affect the fermentation process during the production of meat products [20][21][22].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

2021

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This study evaluated the effect of sodium nitrate reduction on the following parameters: thiobarbituric acid reactive substances, the color parameters (CIE L* a* b*), total heme pigments, heme iron content and nutritional value related to N-nitrosamines content as well as nitrate and nitrite residues of traditionally produced fermented loins. Raw loins (m. longissimus thoracis et lumborum) and fermented products with different levels of nitrate added (0, 50, 100, 150 mg kg−1) were tested during six months of vacuum storage. The reduction of nitrate did not lead to statistically significant changes in total pigment content as well as heme iron content in fermented loins at the end of processing and during storage. Water activity did not differ statistically significantly between the formulations. Fermented loins at the end of processing revealed residual sodium nitrite levels of <10 mg kg−1, while the amount of nitrate residue depended on the level added during production, obtaining the highest value of 19.0 mg kg−1 for the sample with the highest nitrate addition. The level of nitrosamines was <5 µg kg−1 in all samples, which proves their chemical safety. In conclusion, the use of nitrate reduced to 50 mg kg−1 in fermented loins allows to obtain a product with properties similar to the product with 150 mg kg−1 of nitrate, especially in terms of its physicochemical properties and lipid oxidation.

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“…The main objective of this cooking method is to extend the shelf life of the meat product. The results of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition have already been published [14]. It has been shown that fermentation decreases the pH of the products, especially for sausages made of fallow deer meat.…”

Section: Discussionmentioning

confidence: 99%

“…Shortly before use, an appropriate amount of acid whey powder was dissolved in saline for better distribution in stuffs. As described in our previous study [14], the pH of acid whey was 4.13 before and after freeze-drying. The LAB count was 4.58 ± 0.08 and 5.11 ± 0.06 cfu/mL before freezing and after freeze-drying, respectively.…”

Section: Raw Materialsmentioning

confidence: 98%

“…However, in traditional technology, starter cultures are rarely used, and fermentation is accomplished by natural flora. Previous studies also indicate the possibility of using acid whey as a natural source of LAB [12][13][14][15]. The addition of acid whey in dry fermented sausage production improves its properties and enhances its nutritional value by acting on the heme iron content and fatty acid composition.…”

Section: Introductionmentioning

confidence: 99%

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Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

Kononiuk

Karwowska

2020

Molecules

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The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91–25.28 mg 100 g−1 of sausage) was quite higher than that of fallow deer sausages (10.04–11.59 mg 100 g−1 of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione.

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Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition

Cited by 15 publications

References 39 publications

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

Nitrates/Nitrites in Food—Risk for Nitrosative Stress and Benefits

The Effect of Different Levels of Sodium Nitrate on the Physicochemical Parameters and Nutritional Value of Traditionally Produced Fermented Loins

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition

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