Okoń Anna, Szymański Piotr, Zielińska Dorota, Szydłowska Aleksandra, Siekierko Urszula, Kołożyn-Krajewska Danuta, Dolatowski Zbigniew J
Department of Meat and Fat Technology, Prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology-State Research Institute, 36 Rakowiecka St, 02-532 Warsaw, Poland.
Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), Nowoursynowska St. 159C, 02-776 Warszawa, Poland.
Antioxidants (Basel). 2021 Oct 27;10(11):1711. doi: 10.3390/antiox10111711.
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 ( < 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), but had a reduced value during storage time (0.73 mg MDA kg). 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 ( < 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 ( < 0.05).
本研究的目的是评估酸乳清对传统有机未腌制发酵波兰培根生产后及冷藏储存期间脂肪酸谱、氧化稳定性、理化参数、微生物和感官品质变化的影响。制备了三种不同处理的发酵培根：C组——用亚硝酸盐腌制混合物腌制的对照培根；T组——用硝酸盐腌制混合物腌制的培根；AW组——用酸乳清和氯化钠腌制的培根。用于生产未腌制发酵猪肉培根的酸乳清在成熟过程刚结束后对感官特性有积极影响，并且对产品pH值的降低有积极作用。所有发酵培根处理总体上微生物质量良好。发酵过程后，AW处理组观察到乳酸菌（LAB）水平较高，且储存期间细菌数量没有变化，而C组和T组在储存期间LAB水平有所增加（P<0.05）。酸乳清的应用在培根成熟期间（1.68 mg丙二醛/千克）并不限制二次氧化产物（硫代巴比妥酸反应物，TBARS）的形成，但在储存期间其值有所降低（0.73 mg丙二醛/千克）。成熟后以及冷藏储存四周后，C组的多不饱和脂肪酸（PUFA）水平最高。在AW处理组中，发现PUFA水平有所增加；同样，n-3和n-6脂肪酸的含量增加，而饱和脂肪酸（SFA）在储存期间减少（P<0.05）。在C组中观察到相反的趋势。储存四周后，硝酸盐处理组的PUFA/SFA比值最低，而酸乳清和亚硝酸盐处理组获得了更高的PUFA/SFA比值（P<0.05）。
