title: The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
abstract: 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.
  
  
  CONCLUSIONS
  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.
authors.affiliation: Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 20-704, Lublin, Poland.
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Karwowska
authors.forename: Karolina M
authors.initials: KM
authors.lastname: Wójciak
authors.forename: Zbigniew J
authors.initials: ZJ
authors.lastname: Dolatowski
mesh_terms: D000818:Animals; D019149:Bioreactors; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives; D058870:Food, Organic; D006801:Humans; D006863:Hydrogen-Ion Concentration; D015227:Lipid Peroxidation; D008461:Meat Products / Q000032:analysis*; D008894:Milk Proteins; D009149:Mustard Plant; D009573:Nitrites; D010084:Oxidation-Reduction; D012639:Seeds; D017365:Spices; D013552:Swine; D000067816:Whey Proteins
chemical_list: D005520:Food Preservatives; D008894:Milk Proteins; D009573:Nitrites; D000067816:Whey Proteins
keywords: TBARS; antioxidant capacity; conjugated dienes; fatty acid