Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Objective This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. Methods Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity (aw), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process. Results At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products. Conclusion The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat

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

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)

Possibility of replacing soybean meal with rapeseed meal in pig breeding

Chów trzody chlewnej w Unii Europejskiej opiera się głównie na zastosowaniu śruty sojowej, jako dodatku białkowego w paszach. Śruta sojowa, jak i soja, która jest surowcem do jej otrzymywania, pochodzi głównie z importu. Rodzime ziarna soi są wykorzystywane w niewielkim stopniu. Pomimo tego, iż śruta sojowa jest najczęściej zagospodarowywana jako dodatek do pasz, wciąż poszukuje się krajowych produktów, alternatywnych do soi, nadających się do hodowli trzody chlewnej. Ma to na celu uniezależnienie producentów pasz od importowanego produktu oraz obniżenie kosztów tuczu trzody chlewnej. Jedną z możliwości jest zastąpienie jej odpowiednio przygotowaną śrutą rzepakową. Dzięki procesowi uzdatnienia śruty rzepakowej dochodzi do obniżenia zawartości włókna surowego i glukozynolanów oraz zwiększenia ilości dostępnego białka, zwłaszcza aminokwasów egzogennych. W artykule scharakteryzowano oba surowce, przybliżono proces fermentacji śruty rzepakowej wraz z mikroorganizmami, jako jedną z alternatyw zastąpienia soi oraz przedstawiono aktualne wyniki badań dotyczące możliwości wykorzystania śruty rzepakowej w skarmianiu trzody chlewnej i jej wpływu na jakość mięsa.Pig breeding in the European Union is mainly based on the use of soybean meal as a protein source in feeding. Soybean meal, as well as soybean, which is a raw material for its production, comes mainly from imports. Native soybeans are used to a small extent. Despite the fact that soybean meal is most often used as a feed additive, domestic products, alternative to soybeans, suitable for pig farming are still being sought. This is to make feed producers independent of the imported product and reduce the costs of pig fattening. One option is to use rapeseed meal. Due to the treatment of rapeseed meal, the content of crude fiber and glucosinolates is reduced and the amount of available protein, especially essential amino acids, is increased. The article describes both raw materials, presents the fermentation process of rapeseed meal with microorganisms as one of the alternatives to replace soy, and presents the current results of research on the possibility of using rapeseed meal in feeding pigs and its impact on meat quality

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

El objetivo de este estudio fue evaluar el efecto de cepas de bacteria probiótica (Lactobacillus rhamnosus LOCK900 y Bifidobacterium animalis ssp. lactis BB12) en la actividad antiradical de péptidos aisladas de lomo curado en seco después de una fermentación y almacenamiento en frío de 4 meses seguidos de digestión gastrointestinal in vitro. Algunos estudios han mostrado que el uso de bacteria probiótica para la elaboración de productos curados en seco afecta a la formación de productos de proteólisis proteínica con actividad antiradical durante el almacenamiento en frío y la digestión enzimática gastrointestinal. El lomo con cepa BB12 de Bifidobacterium animalis ssp. lactis se caracterizó por tener la mayor actividad de péptidos antiradicales entre los productos que habían estado fermentados y almacenados en frío (1,85 mg de Trolox/mg péptidos; 2,8 mg de Trolox/mg péptidos) por encima del lomo con mezcla de cepas (1,17 mg de Trolox/mg péptidos; 3,36 mg de Trolox/mg péptidos).The aim of the study was to evaluate the effect of probiotic bacteria strains (Lactobacillus rhamnosus LOCK900 and Bifidobacterium animalis ssp. lactis BB12) on antiradical activity of peptides isolated from dry-cured loins after fermentation and 4 months cold storage followed by in vitro gastrointestinal digestion. Studies have shown that the use of probiotic bacteria for the manufacture of dry-cured products affects the formation of protein proteolysis products with antiradical activity during cold storage and gastrointestinal enzyme digestion. Loins with the B. animalis ssp. lactis strain BB12 were characterised by the highest antiradical peptide activity among products after fermentation and cold storage (1.85 mg Trolox/mg peptides; 2.8 mg Trolox/mg peptides) than loins with a mixture of strains (1.17 mg Trolox/mg peptides; 3.36 mg Trolox/mg peptides)

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage. At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA) compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage