title: Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
abstract: 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.
authors.affiliation: Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland. Electronic address: karolina.wojciak@up.lublin.pl.
authors.forename: Karolina M
authors.initials: KM
authors.lastname: Wójciak
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Karwowska
authors.forename: Zbigniew J
authors.initials: ZJ
authors.lastname: Dolatowski
mesh_terms: D000818:Animals; D055598:Chemical Phenomena; D003013:Clostridium / Q000254:growth & development / Q000302:isolation & purification; D015169:Colony Count, Microbial; D003116:Color; D003296:Cooking; D005506:Food Contamination / Q000517:prevention & control; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D063427:Food Quality; D061353:Food Storage; D006418:Heme / Q000032:analysis; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007777:Lactobacillaceae / Q000254:growth & development / Q000302:isolation & purification; D008461:Meat Products / Q000032:analysis* / Q000382:microbiology; D050296:Microbial Viability; D009149:Mustard Plant / Q000737:chemistry*; D009573:Nitrites / Q000032:analysis*; D012034:Refrigeration; D012639:Seeds / Q000737:chemistry*; D017673:Sodium Chloride, Dietary / Q000032:analysis; D013552:Swine; D013649:Taste; D014618:Vacuum; D014867:Water / Q000032:analysis
chemical_list: D009573:Nitrites; D017673:Sodium Chloride, Dietary; D014867:Water; D006418:Heme
keywords: Acid whey; Colour; Mustard seed; Organic sausage