title: Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat.
abstract: OBJECTIVE
  This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored.
  
  
  METHODS
  Four formulations of fermented venison sausage were prepared: F1 (control), F2 (with 5% liquid acid whey), F3 (with 0.06% of freeze-dried cranberries), and F4 (with 5% liquid acid whey and 0.06% of freeze-dried cranberries). Each sample was analyzed for pH, water activity (aw), heme iron content, 2-thiobarbituric acid reactive substances (TBARS) value and conjugated dienes at the end of the manufacturing process and at 30 and 90 days of refrigerated storage. Fatty acid composition was measured once at the end of the manufacturing process.
  
  
  RESULTS
  At the end of ripening, all samples presented statistically different values for a pH range of 4.47 to pH 4.59. The sum of the unsaturated fatty acids was higher, while the conjugated diene and the TBARS values were lower in sausages with freeze-dried cranberries as compared to the control sausage. The highest content of heme iron (21.52 mg/kg) at day 90 was found in the sausage formulation with the addition of freeze-dried cranberries, which suggests that the addition of cranberries stabilized the porphyrin ring of the heme molecule during storage and thereby reduced the release of iron. The use of liquid acid whey in combination with cranberries appears to not be justified in view of the oxidative stability of the obtained products.
  
  
  CONCLUSIONS
  The results suggest that the application of freeze-dried cranberries can lower the intensity of oxidative changes during the storage of nitrite-free fermented sausage made from deer meat.
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.affiliation: Department of Meat Technology and Food Quality, University of Life Sciences in Lublin, 20-704 Lublin, Poland.
authors.forename: Zbigniew J
authors.initials: ZJ
authors.lastname: Dolatowski
keywords: Fatty Acid Profile; Fermented Sausage; Freeze-dried Cranberries; Lipid Oxidation