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

Abstract

The present study deals with the effect of acid whey (AW) on physicochemical properties of non-nitrite organic dry-cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW (SW). The evolution of physicochemical properties, colour, fatty acid profile and microbiological quality were assessed at 0, 30 and 90 days of refrigerated storage. Physicochemical parameters of dry-cured organic loins were significantly (P < 0.01) affected by treatment, storage time and the interaction between them. Sea salt in combination with AW was the most successful at reducing the browning reaction involved in the formation of dark colour in dry-cured loins. Significant reduction in a* value (P < 0.05) caused by replacement of curing salt by sea salt has been less pronounced in sample with AW. Storage diminished (P < 0.01) initial differences in profile of SFA, MUFA and n-3 induced by treatment method. AW added to uncured loins was able to protect PUFA against oxidation comparable to nitrite. The highest count of lactic acid bacteria (LAB) in dry-cured loins with AW was accompanied by their lower pH (P < 0.05).

Addition of acid whey improves organic dry‐fermented sausage without nitrite production and its nutritional value

“…No change in the content of PUFAs during ripening is surprising, but this was confirmed by low TBARS values which showed minor changes of oxidation occurring in the sausages during the ripening process. The PUFA content obtained for the dry‐fermented sausage was similar to those reported by Stadnik & Stasiak () for organic dry‐cured loins. After ripening, the effect of replacement of curing salt by sea salt and the addition of acid whey was observed.…”

“…Our results are not in accordance with the previous studies which have shown that lactic acid bacteria are quite insensitive to nitrite (Hospital et al ., ). This confirms the findings of other authors (Wójciak et al ., ; Stadnik & Stasiak, ). The LAB of organic dry‐fermented sausage after ripening was about 7–8 log CFU g −1 .…”

“…() suggested that some lactic acid bacteria strains are capable of synthesising nitric oxide from guanidine nitrogen of L ‐arginine or another alternative chemical source to nitrite or nitrate. The LAB present in the acid whey used for the dry‐fermented sausage could contribute to the formation of nitrosomyoglobin in cured meat without the addition of nitrite, as suggested by Stadnik & Stasiak (). Unfortunately, this trend was not observed in this study.…”

“…Sausage samples treated with sea salt and acid whey (S and SAW) were characterised by a significantly higher PUFA content as compared to the cured sample. This is in agreement with the results obtained by Stadnik & Stasiak () for organic dry‐cured loins at the beginning of storage. The lack of any differences between percentages in PUFA in the organic fermented sausage with sea salt compared to samples with curing salt was also reported in our previous study (Karwowska et al ., ; Wójciak et al ., ; Wójciak et al ., ).…”

Organic whey as a source of Lactobacillus strains with selected technological and antimicrobial properties

“…Many authors suggested that Lactobacillus strains can increase safety and shelf‐life of food (Franciosi et al ., ; Settanni & Moschetti, ; Russo et al ., ). Moreover, non‐starter LAB from whey could play important role in bioconservation meat product (Wójciak et al ., ,b; Stadnik & Stasiak, ).…”