Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite

Abstract

Objective: Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. Methods: The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. Results: The microbial content changes suggest that addition of acid whey slightly affected LAB content in comparison with the control and reference sample, but the addition of freezedried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in LAB and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freezedried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. Conclusion: The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.

Formation of biogenic amines in fish: Dietary intakes and health risk assessment

“…1 and the filtrates were kept at 4ºC until analysis. An amino acid analyzer (L‐8900, HITACHI, Japan) was used for quantitative estimation of BAs according to Kononiuk and Karwowska (2019). The amino acid analyzer was equipped with an Ostion LG AAA8 ion‐exchange column (3,6 × 100 8 µm).…”

Microbial quality and formation of biogenic amines in the meat and edible offal of Camelus dromedaries with a protection trial using gingerol and nisin

“…The filtrates were stored at 4°C until analysis. The analysis of biogenic amines was performed using an amino acid analyzer (L‐8900, HITACHI), as described in a recent study (Kononiuk & Karwowska, 2019). Content of the BA (histamine, tyramine, putrescine, cadaverine, spermidine, agmatine, and spermine) was determined with a reference to the amine standards (Merck KGaA).…”

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

“…The results of scientific studies [9][10][11][12] show that the presence of live lactic acid bacteria (LAB) cultures in buttermilk and acid whey is widely used in the meat industry, it can extend the shelf life of marinated pork and beef, inhibit oxidative processes and improve the sensory properties and tenderness of meat products. Lactic acid, its salts and lactic acid bacteria cultures are used to preserve food [13], and the addition of LAB is justified in the production of raw cold meat, especially fast-ripening and fermented [14][15]. The use of LAB with antimicrobial properties helps to limit the addition of chemical preservatives to food [1,[16][17].…”