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

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)

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

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)

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses

The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products—acid-rennet goat’s cheeses under industrial conditions. The basic composition and the effect of starter cultures on the physicochemical, microbiological, sensory as well textural properties during the production and storage of goat’s cheese were evaluated. Lactic acid bacteria count in cheese samples was at a high level of about 8 log CFU/g. The cheeses made with Levilactobacillus brevis B1 and Lactiplantibacillus plantarum Os2 bacterial cultures additions have showed more favorable Lipid Quality Indices than for the control one with the addition of acid whey. The time of ripening of the cheeses significantly (p < 0.005) changed their consistency—they became softer and more elastic and less moist. It is possible that the selected cultures of L. brevis B1 and L. plantarum Os2 isolated from traditional cheeses can be successfully applied to goat’s milk cheese production. The strain L. brevis B1 is highly recommended as a starter culture for goat’s milk cheese production, taking into account the good microbiological and sensory quality as well as the chemical composition

The Use of Unique, Environmental Lactic Acid Bacteria Strains in the Traditional Production of Organic Cheeses from Unpasteurized Cow’s Milk

The aim of this study was to use local LAB cultures for the production of organic acid-rennet cheeses from unpasteurized cow’s milk. Under industrial conditions, three types of cheese were produced, i.e., traditionally with acid whey (AW), with starter culture L. brevis B1, or with starter culture L. plantarum Os2. Strains were previously isolated from traditional Polish cheeses. Chemical composition, physico-chemical, microbiological, and sensory studies during 2 months of storage were carried out. As a result of this research, it was found that the basic composition was typical for semi-hard, partially skimmed cheeses. Mainly saturated fatty acids were detected. The cheeses were rich in omega-3, -6, and -9 fatty acids and conjugated linoleic acid (CLA), and were characterized by good lipid quality indices (LQI). All of the cheeses were characterized by a high number of lactic acid bacteria, with Enterobacteriaceae, yeast, molds, and staphylococci contaminants, which is typical microbiota for unpasteurized milk products. Water activity, pH, and total acidity were typical. A lower oxidation-reduction potential (ORP) of cheeses with the addition of strains and stability of the products during storage were observed. The B1 and Os2 cheeses were lighter, less yellow, had a more intense milk and creamy aroma, were softer, moister, and more elastic than AW cheese. The research results indicate the possibility of using environmental LAB strains in the production of high-quality acid-rennet cheeses, but special attention should be paid to the production process due to the microbiological quality of the cheeses

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses

The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products—acid-rennet goat’s cheeses under industrial conditions. The basic composition and the effect of starter cultures on the physicochemical, microbiological, sensory as well textural properties during the production and storage of goat’s cheese were evaluated. Lactic acid bacteria count in cheese samples was at a high level of about 8 log CFU/g. The cheeses made with Levilactobacillus brevis B1 and Lactiplantibacillus plantarum Os2 bacterial cultures additions have showed more favorable Lipid Quality Indices than for the control one with the addition of acid whey. The time of ripening of the cheeses significantly (p L. brevis B1 and L. plantarum Os2 isolated from traditional cheeses can be successfully applied to goat’s milk cheese production. The strain L. brevis B1 is highly recommended as a starter culture for goat’s milk cheese production, taking into account the good microbiological and sensory quality as well as the chemical composition