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

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).

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

“…The red-ox potential was determined using a SevenCompactTM S220 with an InLab Redox electrode (Mettler-Toledo, Greifensee, Switzerland) according to the methodology of Okoń et al [ 33 ]. The results are given in mV.…”

Advances in Natural Antioxidants for Food Improvement

“…In cured meat products, nitrite and nitrate treatments must be minimized due to potential nitrosamine formation, and for that reason, acid whey could be employed in the fermentation of pork bacon. However, nitrites and nitrates showed higher protection of lipid oxidation, according to the fatty acid profiles and TBARS index [ 36 ].…”

Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing

“…Therefore, the best way to use these substances is to combine several independent factors (antioxidant, color-forming, and bacteriostatic) to achieve the desired effect comparable to the use of nitrates [ 6 ]. Based on the research conducted so far [ 8 , 9 ] it has been found that achieving the desired sensory characteristics and adequate microbiological stability can be achieved by using acid whey. The low pH of whey and the lactic acid bacteria present in it show great potential to counteract the growth of pathogenic microorganisms and favorably affect the stabilization of the quality of meat products.…”

“…The low pH of whey and the lactic acid bacteria present in it show great potential to counteract the growth of pathogenic microorganisms and favorably affect the stabilization of the quality of meat products. Previous research on the use of acid whey as a substitute for nitrates has mainly focused on adding it in liquid form to the production of raw maturing meat products [ 8 , 9 ]. There are no studies in the literature on the effect of adding liquid acid whey to lamb meat stuffing, stored for several days under a vacuum, on the microbiological and chemical stability.…”