Next Article in Journal
Attenuation of DC-Link Pulsation of a Four-Wire Inverter during Phase Unbalanced Current Operation
Next Article in Special Issue
Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat
Previous Article in Journal
Generalized Structures for Switched-Capacitor Multilevel Inverter Topology for Energy Storage System Application
Previous Article in Special Issue
The Use of the Mixed Bacteria Limosilactobacillus fermentum and Staphylococcus carnosus in the Meat Curing Process with a Reduced Amount of Sodium Nitrite
Open AccessArticle

Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey

1
Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, ul. Skromna 8, 20704 Lublin, Poland
2
Institute of Animal Reproduction and Food Research Polish Academy of Sciences in Olsztyn, ul. Tuwima 10, 10748 Olsztyn, Poland
3
Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
4
Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
*
Author to whom correspondence should be addressed.
Appl. Sci. 2021, 11(3), 1320; https://doi.org/10.3390/app11031320
Received: 12 January 2021 / Revised: 22 January 2021 / Accepted: 25 January 2021 / Published: 1 February 2021
(This article belongs to the Special Issue New Frontiers in Meat Science and Technology)
This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of the two product groups, made of beef and fallow deer meat, respectively, were prepared: control sample with sodium nitrite, sample without nitrite, and sample without nitrite and with the addition of freeze-dried acid whey powder (0.7%). After production, the sausages were subjected to analysis including proximate chemical composition, pH and water activity, Thiobarbituric Acid Reactive Substance (TBARS), fatty acid profile, and volatile compound determination. The fermented sausages were characterized by an average pH and water activity in the range of 5.23–5.79 and 0.910–0.918, respectively. Fallow deer sausages were characterized by a higher content of saturated and polyunsaturated fatty acids in comparison to beef sausages. The elimination of nitrite did not significantly affect the amount of volatile compounds in fermented sausages. However, the effect of the freeze-dried acid whey powder addition on the amount of some volatile compounds in uncured sausages was observed, in particular, that derived from bacterial metabolism. View Full-Text
Keywords: fermented sausage; beef; fallow deer; acid whey; fatty acid profile; volatile compounds fermented sausage; beef; fallow deer; acid whey; fatty acid profile; volatile compounds
Show Figures

Figure 1

MDPI and ACS Style

Karwowska, M.; Kononiuk, A.D.; Borrajo, P.; Lorenzo, J.M. Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey. Appl. Sci. 2021, 11, 1320. https://doi.org/10.3390/app11031320

AMA Style

Karwowska M, Kononiuk AD, Borrajo P, Lorenzo JM. Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey. Applied Sciences. 2021; 11(3):1320. https://doi.org/10.3390/app11031320

Chicago/Turabian Style

Karwowska, Małgorzata; Kononiuk, Anna D.; Borrajo, Paula; Lorenzo, José M. 2021. "Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the Addition of Acid Whey" Appl. Sci. 11, no. 3: 1320. https://doi.org/10.3390/app11031320

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop