Wójciak Karolina M, Kęska Paulina, Kačániová Miroslava, Čmiková Natália, Solska Elżbieta, Ogórek Agata
Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland.
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia.
Foods. 2024 Nov 27;13(23):3823. doi: 10.3390/foods13233823.
This study aimed to investigate the possibility of producing fermented roe deer sausages using acid whey without the addition of sodium nitrite. Additionally, ascorbic acid was added to improve the oxidative stability of the product, and sodium chloride (NaCl) was partially replaced by potassium chloride (KCl) (7:3). The sausages were analyzed after fermentation (on day 30) and during post-production aging (i.e., 60 and 90 days after production at 4 °C) for their pH, water activity (a), redox potential (ORP), thiobarbituric acid value (TBARS), and color parameters (CIE L*, a*, and b*). The microbiological status of the products was also profiled. During aging, the a and pH values were significantly lower ( < 0.05) in the variant with the addition of ascorbic acid. In all samples with the addition of acid whey, an increase in the TBARS value compared to the variant with sodium nitrite was observed, but among them, the variant with the substitution of NaCl by KCl was characterized by the lowest intensity of lipid oxidation. During post-production aging, the effect of acid whey on the loss of redness (a*) of the roe deer sausages was confirmed, with the lowest a* observed in samples with the addition of ascorbic acid. A total of 281 and 219 isolates with high scores were identified in the fermented deer sausages after fermentation (30 days) and storage (90 days), respectively. The most frequently isolated species from the fermented roe deer sausages were from the genus ( subsp. and genus (, subsp. , and ).
本研究旨在探讨不添加亚硝酸钠而使用酸性乳清生产发酵狍子香肠的可能性。此外，添加抗坏血酸以提高产品的氧化稳定性，并用氯化钾（KCl）部分替代氯化钠（NaCl）（7:3）。在发酵后（第30天）以及生产后熟化期间（即在4℃下生产后60天和90天）对香肠的pH值、水分活度（a）、氧化还原电位（ORP）、硫代巴比妥酸值（TBARS）和颜色参数（CIE L*、a和b）进行分析。还对产品的微生物状况进行了分析。在后熟化期间，添加抗坏血酸的变体中的a值和pH值显著较低（<0.05）。在所有添加酸性乳清的样品中，与添加亚硝酸钠的变体相比，TBARS值有所增加，但其中用KCl替代NaCl的变体的脂质氧化强度最低。在生产后熟化期间，证实了酸性乳清对狍子香肠红色度（a*）损失的影响，添加抗坏血酸的样品中观察到的a*最低。在发酵（30天）和储存（90天）后的发酵狍子香肠中分别鉴定出总共281株和219株高分分离株。从发酵狍子香肠中最常分离出的物种来自属（亚种和属（，亚种，和）。
