Kononiuk Anna D, Karwowska Małgorzata
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20-704 Lublin, Poland.
Asian-Australas J Anim Sci. 2020 Feb 1;33(2):332-338. doi: 10.5713/ajas.19.0011. Epub 2019 May 28.
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.
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.
The microbial content changes suggest that addition of acid whey slightly affected lactic acid bacteria content in comparison with the control and reference sample, but the addition of freeze-dried 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 lactic acid bacteria and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freeze-dried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content.
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.
本研究旨在评估添加冻干酸乳清以及使用野味肉（黇鹿肉）对干发酵香肠微生物含量和生物胺形成的影响。
实验涉及用牛肉和黇鹿肉制作的两种变体的干发酵香肠。每个变体分为五组：对照组（添加腌制混合物）、参考组（添加海盐）、添加液态酸乳清的样品以及添加不同浓度复水冻干酸乳清的两个样品。测定乳酸菌（LAB）、肠杆菌科含量和生物胺含量的变化。
微生物含量变化表明，与对照组和参考组相比，添加酸乳清对乳酸菌含量的影响较小，但添加冻干酸乳清可使黇鹿肉香肠中的肠杆菌科含量降低，或使牛肉香肠中的肠杆菌科含量与对照组和参考组相似。乳酸菌和肠杆菌科含量的变化在黇鹿肉制成的香肠中更为明显。添加酸乳清（液态和较高量的冻干酸乳清）以及使用黇鹿肉制作香肠可使生物胺总含量显著降低。
添加酸乳清（液态和较高量的冻干酸乳清）可使黇鹿肉制成的干发酵香肠中生物胺总含量显著降低。
