Zbigniew J. Dolatowski

Use of acid whey and mustard seed to replace nitrites during cooked sausage production.

The aim was to determine the effects of sea salt, acid whey, native and autoclaved mustard seed on the physico-chemical properties, especially colour formation, microbial stability and sensory evaluation of non-nitrite cooked sausage during chilling storage. The cooked pork sausages were divided into 4 groups (group I--control sausages with curing salt (2.8%) and water (5%) added; group II--sausages with sea salt (2.8%) and acid whey (5%) added; group III--sausages with sea salt (2.8%), acid whey (5%) and mustard seed (1%) added; group IV--sausages with sea salt (2.8%), acid whey (5%) and autoclaved mustard seed (1%) added). Instrumental colour (L*, a*, b*), oxygenation index (ΔR), 650/570 nm ratio, heme iron, pH value and water activity (aw) were determined 1 day after production and after 10, 20 and 30 days of refrigerated storage (4 °C). Sensory analysis was conducted immediately after production (day 1). Microbial analysis (lactic acid bacteria, total viable count, Clostridium spp.) was determinated at the end of storage (30 days). The autoclaved mustard with acid whey can be used at 1.0% (w/w) of model cooked sausages with beneficial effect on physico-chemical and sensory qualities of no-nitrite sausage. This product can be stored at refrigeration temperature for up to 30 days, in vacuum, with good acceptability. The colour, visual appearance and overall quality of samples with autoclaved mustard seed and acid whey were similar to the control with curing agent.

Biogenic amines content during extended ageing of dry-cured pork loins inoculated with probiotics

The study determined the content of biogenic amines in dry-cured pork loins inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain, in 4, 8 and 16 month-old samples. Cadaverine, putrescine and tryptamine levels showed a time-dependent increase during ageing. Histamine and spermidine were not detected. Spermine which was present at very low concentrations, tended to decrease. Cadaverine and tryptamine were the main biogenic amines at the end of the ageing period with average values of 39.6 mg/kg and 49.2 mg/kg respectively. The results were within the values reported for other dry-cured meat products and below the suggested toxic levels. The pH of samples increased significantly (p<0.05) with ageing time. The a(w) values decreased significantly (p<0.05) during ageing, with a mean value of 0.953±0.007 for samples aged for 4 months, and 0.852±0.007 for samples aged for 16-months.

The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

BACKGROUND The influence of the addition of mustard seed and acid whey on the stability of nitrite-free organic fermented sausage during 90 days of vacuum storage was investigated by measuring primary and secondary products of lipid oxidation, changes in fatty acid composition and antioxidant capacity, as well as water activity. RESULTS The native and autoclaved mustard seed with acid whey can be used in the composition of organic fermented sausage without nitrite with beneficial effect on pH, water activity, antioxidant capacity and oxidation stability during vacuum storage. The use of the combination of acid whey and mustard seed resulted in an effective decrease in pH of organic fermented sausage during fermentation. The inclusion of mustard seed to the sausage with acid whey significantly increased the capacity of stuffing to capture the radical cation ABTS. During the whole storage period the TBARS (thiobarbituric acid reactive substances) values of salted sausage samples with the addition of acid whey with combination of mustard seed were similar to the control sample with curing agent. CONCLUSION In general, results suggest that mustard seed with combination of acid whey can be successfully applied to protect organic fermented sausages without nitrite from lipid oxidation.

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

The objective of this study was to evaluate the microbiological, physicochemical, and sensory quality of dry fermented pork loin produced with the addition of Lb. rhamnosus LOCK900 probiotic strain, 0.2% glucose, and 1.5% green tea extract. Three loins were prepared: control sample (P0: no additives), sample supplemented with glucose and probiotic strain (P1), and sample with glucose, green tea extract, and probiotic (P2). The samples were analyzed after 21 days of ripening and 180 days of storage. The results indicated that the highest count of LAB was observed both in the samples: with probiotic and with probiotic and green tea extract (7.00 log cfu/g after ripening; 6.00 log cfu/g after storage). The oxidation-reduction potential values were lower in the probiotic loin samples. Probiotic and green tea extract have not caused color changes of study loins during storage. The study demonstrated that an addition of probiotic and green tea extract to dry fermented loins is possible and had no impact on sensory quality after product storage.

Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing

The objective was to evaluate the effects of a dietary protein-xanthophylls (PX) concentrate of alfalfa to turkey diets (at 15 and 30 g kg(-1) feed) on the physico-chemical properties of breast and thigh muscles during ageing. The experiment involved 120 turkeys (Big-6 type) allotted to 3 groups (group I-control group; group II--with 1.5% supplementation of the protein-xanthophylls (PX) concentrate; group III--with 3% supplementation of the protein-xanthophylls (PX) concentrate). Measurements of pH, water holding capacity, color, oxymyoglobin content, TBARS and oxidation-reduction potential showed that the addition of protein-xanthophylls (PX) concentrate of alfalfa to a turkey diet did not cause deterioration of breast and thigh meat quality. In addition, changes in color, oxymyoglobin content, TBARS and oxidation-reduction potential values suggested that the inclusion of the concentrate to turkey diets acts as an antioxidant in the raw meat.

Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins

The effect of inoculation with a probiotic strain Lactobacillus casei ŁOCK 0900 on changes in selected functional properties and protein oxidation of dry-cured pork loins during ageing was studied. The protein carbonyls content tended to increase significantly (p < 0.05) throughout ageing to reach a maximum level which was approximately two-fold the initial level in both samples. No statistically significant differences (p < 0.05) in carbonyl content were found between the control sample and sample inoculated with L. casei. The passage of ageing time was coupled with a statistically significant (p < 0.05) increase in the trichloroacetic acid soluble peptides concentration in examined loins. Inoculation with a probiotic strain did not have an influence on trichloroacetic acid soluble peptides concentration during the shortest ageing period. Results of measurements carried out for the control sample after 21 and 28 days of ageing were significantly lower (p < 0.05) than those obtained for the sample inoculated with L. casei ŁOCK 0900. Free α-amino acids content in both samples increased continuously with increasing ageing time (p < 0.05). Inoculation of loins with a probiotic strain Lactobacillus casei ŁOCK 0900 resulted in significantly higher peptides and free amino acids content. These differences might affect their organoleptic characteristics that need further investigations.

Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics

The effect of inoculation with a probiotic strain, Lactobacillus casei ŁOCK 0900, on selected parameters related to proteolysis of dry-cured pork loins during ageing was studied. Moisture content decreased significantly (p<0.05) throughout ageing, accompanied by a progressive reduction in water activity. The total nitrogen (TN) content increased during ageing with no effect (p<0.05) of inoculation with L. casei on its level. The greatest increase in non-protein nitrogen (NPN) content during ageing occurred in an inoculated sample, corresponding with the more pronounced decrease in pH. The intensity of proteolysis, as assessed by proteolysis index (PI), remained statistically significantly (p<0.05) unchanged during examined ageing periods. Inoculation with a probiotic strain does not significantly affect the degree of proteolysis in examined meat products after 21 and 28 days of ageing.

Amino acid profile and sensory characteristics of dry fermented pork loins produced with a mixture of probiotic starter cultures

BACKGROUND Proteolysis is a biochemical process in dry-aged meat products where proteins are metabolized and broken down to polypeptides, peptides, and free amino acids. In the literature it is reported that an appropriate choice of probiotic starter culture limits proteolytic changes in dry-fermented meat products. In this study the combined effect of a mixture of probiotic starter cultures on the free amino acid profile, total count of lactic acid bacteria, and the sensory quality of dry-aged pork loins after fermentation and after storing the vacuum-packed samples was evaluated. RESULTS LOCK900 and BB12 probiotic strains were the technologically best two-species mixture of starter cultures for the production of probiotic dry-aged pork loins. They allowed us to obtain products with high and stable bacterial count and acceptable sensory quality, both after 21 days of fermentation and after 2 months of cold storage. Changes in the free amino acid profile and increased intensity of the selected sensory attributes result from a significant share of probiotics in meat proteolysis occurring during fermentation and storage. CONCLUSION The results suggest the relevance of using probiotic bacteria as a two-species starter culture for the production of dry-aged products.

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 oC). Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage. At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA) compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.

Effect of genetically modified feeds on physico-chemical properties of pork

Effect of Genetically Modified Feeds on Physico-Chemical Properties of Pork The objective of this study was to evaluate the effects of genetically modified (GM), insect-resistant Bt maize (MON810) and the meal made of glyphosate-tolerant soybean (Roundup Ready MON40-3-2) used as the dietary components for pigs on the physico-chemical properties of meat. Forty-eight fatteners derived from Polish Landrace x Polish Large White sows mated to a Duroc x Pietrain boar were used. All animals received isonitrogenous and isoenergetic diets containing or not containing the genetically modified components. The design of the experiment was as follows: group I (control) - non-modified soybean meal and maize; group II - GM soybean meal and non-modified maize; group III - non-modified soybean meal and GM maize; group IV - GM soybean meal and GM maize. The examination of the pH values of loin and neck muscles indicated no statistically significant differences between pigs fed diets containing non-transgenic or transgenic feeds. No statistical differences were observed for water holding capacity (WHC) within dietary treatments. The introduction of transgenic maize and soybean meal into pig diets did not significantly affect the a* colour parameter of loin as well as neck muscles. The use of transgenic maize or soybean meal did not cause significant changes in the L* colour value of loin. Results obtained for neck muscles were more differentiated, possibly due to the natural heterogeneity of this primal cut. Pigs which had consumed the transgenic diet exhibited slightly decreased lipid stability of loin, as indicated by thiobarbituric acid reactive substances (TBARS). The decrease was statistically significant only in the case of muscles from group II. The addition of feeds derived from genetically modified crops into pig diets did not significantly affect the stability of neck muscle lipids; however, TBARS values of these muscles were twice those of loin muscles. Wpływ pasz modyfikowanych genetycznie na właściwości fizykochemiczne wieprzowiny Celem pracy była ocena wpływu ziarna genetycznie modyfikowanej, odpornej na insekty kukurydzy Bt (MON810) oraz poekstrakcyjnej śruty otrzymanej z soi odpornej na glifosat (Roundup Ready MON40-3-2), jako składników diety świń, na fizykochemiczne właściwości mięsa. W doświadczeniu wykorzystano 48 tuczników pochodzących od loch (pbz x wbp) pokrytych knurem (Du x Pi). Wszystkie zwierzęta otrzymywały mieszanki paszowe o zbliżonej zawartości składników pokarmowych i energii metabolicznej, różniące się obecnością lub brakiem komponentów genetycznie modyfikowanych, według następującego schematu: grupa I (kontrolna) - śruta sojowa niemodyfikowana i kukurydza niemodyfikowana, grupa II - śruta sojowa GM i kukurydza niemodyfikowana, grupa III - niemodyfikowana śruta sojowa i kukurydza GM, grupa IV - śruta sojowa GM i kukurydza GM. Ocena wartości pH schabu i mięśni karkówki nie wykazała istotnych różnic pomiędzy próbami pochodzącymi od zwierząt żywionych paszą zawierającą lub nie surowce genetycznie modyfikowane. Odnotowano brak statystycznie istotnych różnic wodochłonności (WHC) prób w obrębie badanych grup żywieniowych. Włączenie modyfikowanej genetycznie kukurydzy i soi do diety świń nie wpłynęło istotnie na wartość parametru a* barwy, zarówno schabu, jak i mięśni karkówki. Użycie modyfikowanej genetycznie kukurydzy i soi nie spowodowało istotnych zmian wartości parametru L* schabu. W przypadku mięśni karkówki wartości tego parametru były bardziej zróżnicowane, czego przyczyną mogła być naturalna niejednorodność tego elementu. Świnie żywione paszą z udziałem komponentów modyfikowanych genetycznie charakteryzowały się nieco niższą stabilnością lipidów zawartych w schabie, lecz różnice te zostały statystycznie potwierdzone jedynie w przypadku grupy II. Udział w paszy surowców modyfikowanych genetycznie nie wpłynął na stabilność tłuszczu mięśni karkówki, aczkolwiek wartości TBARS dla tych mięśni były dwukrotnie wyższe w stosunku do mięśni schabu.