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.
J Food Sci Technol. 2020 May;57(5):1753-1762. doi: 10.1007/s13197-019-04208-4. Epub 2019 Dec 14.
The objective of this study was to compare the effect of freeze-dried acid whey on physicochemical properties and microbial changes of organic fermented sausages made from beef and fallow deer meat. Five formulations of sausages from each species were made. The results show that processing time and species of meat were the high significant factor on tested parameters. Variants and interactions between main factors influenced at different levels of significance on some tested attributes. At the end of processing fallow deer sausages were characterised by the lower pH (4.79 ± 0.01-4.90 ± 0.02 for fallow deer and 5.04 ± 0.00-5.25 ± 0.03 for beef sausages) and the content of 2-thiobarbituric acid reactive substances (1.54 ± 0.09-2.81 ± 0.23 and 1.64 ± 0.15-5.06 ± 0.25 respectively) than sausages made from beef meat. In conclusion, the addition of freeze-dried acid whey in varying amounts did not significantly affect the physicochemical characteristics of sausages from both fallow deer and beef. However, further research is needed to compare the effect of acid whey on the nutritional values of raw fermented sausages from fallow deer and beef.
本研究的目的是比较冻干酸乳清对牛肉和狍肉制成的有机发酵香肠的理化性质和微生物变化的影响。每种肉类制作了五种香肠配方。结果表明，加工时间和肉类种类是影响测试参数的高度显著因素。主要因素之间的变量和相互作用对一些测试属性有不同程度的显著影响。在加工结束时，狍肉香肠的特点是pH值较低（狍肉香肠为4.79±0.01 - 4.90±0.02，牛肉香肠为5.04±0.00 - 5.25±0.03），2-硫代巴比妥酸反应性物质的含量也较低（分别为1.54±0.09 - 2.81±0.23和1.64±0.15 - 5.06±0.25）。总之，添加不同量的冻干酸乳清对狍肉和牛肉香肠的理化特性没有显著影响。然而，需要进一步研究以比较酸乳清对狍肉和牛肉生发酵香肠营养价值的影响。
