Use of acid whey and mustard seed to replace nitrites during cooked sausage production

Wójciak, Karolina M.; Karwowska, Małgorzata; Dolatowski, Zbigniew J.

doi:10.1016/j.meatsci.2013.09.002

Cited by 66 publications

(77 citation statements)

References 26 publications

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“…Lightness (L*) values of pork batt er samples with BHA, 0.02 and 0.04 % of tara pod powder decreased (p<0.05) during 21 days of storage. The decrease of L* value of pork meat products was also observed by Wójciak et al (30) in organic pork sausages. On the other hand, L* values of the sample with 0.08 % of tara pod powder and the control sample were stable during this period of storage.…”

Section: Colour Values Of Cooked Pork Batt Ersupporting

confidence: 78%

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Skowyra

Janiewicz

Salejda

et al. 2015

Food Technol. Biotechnol.

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SummaryThe eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass) directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02 % was as eff ective as BHA (0.02 %) in retarding lipid oxidation in pork products during storage. Results showed that redness increased aft er the addition of tara pod powder. Specifi cally, 0.02 % of tara pod powder was eff ective in keeping the red colour of meat batt er stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in the development of pork products with enhanced quality and shelf life.

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Section: Colour Values Of Cooked Pork Batt Ersupporting

confidence: 78%

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Skowyra

Janiewicz

Salejda

et al. 2015

Food Technol. Biotechnol.

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“…After that it was heated to the final temperature of 40 C. When the coagulation process finished, the whey was separated from the lump by filtration. After that fresh acid whey was cooling in the refrigerator 24 h. The pH, colour parameters and count of Lactic Acid Bacteria of acid whey were reported previously and amounted 4.79 ± 0.02 and L * ¼ 34.26, a * ¼ À2.63, b * ¼ 0.62, 7.11 log CFU mL À1 respectively W ojciak, Karwowska, et al, 2014). The dry matter of acid whey was 4.48 ± 0.09% and the ABTS * radical cation decolorization assay of acid whey peptides was 33.99 ± 4.66 mg Trolox/ mg peptides.…”

Section: Preparation Of Acid Wheymentioning

confidence: 71%

“…Therefore, alternative procedures for meat curing are required to produce organic processed meats safety with ensured similar to cured meat colour (B azan-Lugo, García-Martínez, Alfaro-Rodríguez, & Totosaus, 2012;Sebranek & Bacus, 2007). Numerous studies have been carried out to replace nitrite in meat products (Hayes, Canonico, & Allen, 2013;Morita et al, 1996;Sebranek, JacksonDavis, Myers, & Lavieri, 2012;W ojciak, Karwowska, & Dolatowski, 2014;W ojciak, Dolatowski, & Koło _ zyn-Krajewska, 2014). Our previously study indicated that acid whey can be used effectively to improve microbiological quality without adversely affecting organic sausage quality W ojciak, Karwowska, et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Numerous studies have been carried out to replace nitrite in meat products (Hayes, Canonico, & Allen, 2013;Morita et al, 1996;Sebranek, JacksonDavis, Myers, & Lavieri, 2012;W ojciak, Karwowska, & Dolatowski, 2014;W ojciak, Dolatowski, & Koło _ zyn-Krajewska, 2014). Our previously study indicated that acid whey can be used effectively to improve microbiological quality without adversely affecting organic sausage quality W ojciak, Karwowska, et al, 2014). The assessors indicated that they are not able to distinguish which of the sample was with curing agent.…”

Section: Introductionmentioning

confidence: 99%

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Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

Wójciak

Dolatowski

2015

LWT - Food Science and Technology

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“…In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrite, for example acid whey (Wójciak et al, 2014;Wójciak et al, 2015). In spite of this problem in fermented meat products, there is no information regarding the eff ects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey.…”

Section: Introductionmentioning

confidence: 99%

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

Wójciak¹,

Solska²

2016

Acta Sci Pol Technol Aliment

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Background. In recent years, interest in uncured meat products has grown and studies were carried out on the use of substances which could replace nitrites, such as acid whey. In spite of this problem in fermented meat products, there is no information regarding the eff ects of prolonged ageing on the formation of chemical (nitrosoamines, biogenic amines, secondary lipid oxidation products) and microbiological (L. monocytogenes, S. aureus, OLD) toxicants in fermented beef marinated with acid whey. The aim of this study was to determine the selected pathogenic bacteria, biogenic amines, N-nitrosamines contents in fermented beef subjected to extended ageing. Material and methods. In this study, selected pathogenic bacteria, N-nitrosamines, biogenic amines, amino acids, TBARS values changes during the ageing of fermented beef marinated with acid whey were analyzed in 0-, 2-and 36-month-old samples. Results. The pH values of fermented beef aged for 2 months (5.68, 5.49 and 5.68 respectively) were signifi cantly lower (p < 0.05) than those obtained after the end of the manufacturing ripening period (5.96, 5.97 and 5.74 respectively), which confi rmed the eff ectiveness of the fermentation process of acidifi cation on beef. The high Lactic Acid Bacteria content (5.64-6.30 log cfu/g) confi rmed this fi nding. Histamine was not detected in either of the products. The highest concentration of total biogenic amine (i.e. 1159.0 mg/kg) was found in fermented beef marinated with acid whey, whereas a total of only 209.8 mg/kg, was observed in control beef with nitrate and nitrite. N-nitrosamines were not detected in any of the ageing beef samples. Conclusion. In this study, marinating beef in acid whey did not inhibit the production of biogenic amines in the samples analyzed. The high concentration of FAAs, the potential precursor of BA, could lead to intense peptidase activity. The results obtained indicate that biogenic amines are not direct precursors for nitrosamines formation in fermented beef. The LAB strain from acid whey reduced the pH value during the fi rst stages of ageing and ensured the microbiological safety of the product not only in the fi rst stage of fermentation but also at the end of ageing (36 months).

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Use of acid whey and mustard seed to replace nitrites during cooked sausage production

Cited by 66 publications

References 26 publications

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Effect of tara (Caesalpinia spinosa) pod powder on the oxidative and colour stability of pork meat systems during chilled storage

Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

Evolution of free amino acids, biogenic amines and n-nitrosoamines throughout ageing in organic fermented beef

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