Oxidation processes are responsible for reduction of the sensory and nutritional quality meat products, thus affecting consumer acceptance. The use sodium nitrite in processing is an important factor limiting these changes. Therefore, eliminating this substance from recipe products to increase their value not easy challenge. aim study was determine effect on lipid oxidation (peroxide value, thiobarbituric acid reactive substances), color parameters (CIE L*a*b*, total heme pigment iron,...

Grape seeds have been evaluated for use as food ingredients with stabilizing effects in meat technology. A pork neck, inoculated probiotic monoculture (

Summary Meat is an excellent source of protein with a good balance amino acids. It also rich in several minerals, vitamins and bioactive compounds, which play important roles metabolism are easily assimilated from meat compared other foods. The nutritional value one the factors that influence consumer acceptance. However, it can be significantly reduced during processing. Moreover, some operations, such as curing, smoking or fermentation, used for processing lead to formation harmful...

The study evaluated the effect of adding dandelion extract on characteristics raw-ripening pork sausages while reducing nitrite addition from 150 to 80 mg/kg. were made primarily ham (80%) and jowl (20%). process involved curing, preparing meat stuffing, forming links, then subjecting a 21-day ripening period. Physicochemical parameters such as pH, water activity, oxidation-reduction potential compared at beginning production after process. also examined impact protein metabolism in profiles...

Abstract The aim of this study was to assess the effect various levels L actobacillus casei LOCK 0900 probiotic strain on quality dry‐fermented sausages after ripening and during long‐term vacuum storage. experiment involved divided into three groups ( C – control sausages; c1 with 6.0 log cfu/g . added; c2 6.3 added). Instrumental color, oxidation‐reduction potential, thiobarbituric acid reacting substances, peroxide value, conjugated dienes pH values were determined 21 days (0) 2, 4 6...

Summary The present study analysed the effects of using freeze‐dried apple pomace, i.e. peel and pulp, as a component meat products. pomace showed dose‐dependent effect on pH value products; was lower in products with pomace. addition increased brightness parameter ( L* ) baked decreased proportion redness a* ). plant also during refrigerated storage use 0.5% or 1% flesh most effective inhibiting lipid oxidative changes products, wherein TBARS index reduced by 47.5% 39.04%, respectively,...

This study focuses on collecting actual data the workable possibility of reducing technological use nitrites in beef products according to present trends nutrition, especially terms European Union (EU) food law. Measurements safety by (pH value, water activity, N-nitrosamine), microbiological, oxidative stability (thiobarbituric acid reactive substances, oxidation-reduction potential), and color parameter (CIE L*a*b*, total heme pigment iron) methods were taken after production storage. The...

Sodium nitrite is a multifunctional additive commonly used in the meat industry. However, this compound has carcinogenic potential, and its use should be limited. Therefore, study possibility of reducing amount sodium(III) added to canned from 100 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf extract, was analyzed. The fortification extract confirmed. It contained significant amounts phenolic acids flavonoid derivatives. These compounds contributed their antioxidant...

Abstract BACKGROUND The influence of the addition mustard seed and acid whey on stability nitrite‐free organic fermented sausage during 90 days vacuum storage was investigated by measuring primary secondary products lipid oxidation, changes in fatty composition antioxidant capacity, as well water activity. RESULTS native autoclaved with can be used without nitrite beneficial effect pH, activity, capacity oxidation storage. use combination resulted an effective decrease pH fermentation....

Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants meat stuffing is a major practice intended inhibit the oxidation process and color changes. This study aimed assess effect two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus 0908 paracasei 0919) lactic acid bacteria from whey on model sausage type products focusing stability by measuring instrumental (L*, a*,...

The aim of the present study was to investigate technology aspect Lactobacillus acidophilus Bauer and Bifidobacterium animalis subsp. Lactis BB-12 rhamnosus LOCK900 use in dry-fermented neck sausage with regards oxidative microbiological stability color changes occurring during 200 days ripening. physicochemical parameters value, water activity), (oxidation–reduction potential, TBARS), (L*, a*, b*, ΔE* value) LAB count were measured directly after 21 ripening 110 refrigerated storage at 4C....

This research investigated the potential of beef products with acid whey to release bioactive peptides and thereby emphasize their health-promoting potential. Peptide sequences were isolated identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). Firstly, antihealth properties (toxicity, allergenicity) estimated based on peptide sequences. Next, was demonstrated an in silico analysis determining bioactivity scores (PeptideRanker). Their various biological...

Abstract Organic meat products are gaining consumer interest worldwide. The aim of this study was to investigate the effect organic and conventional origin on nutritional determinants following pork cuts: loin, ham, shoulder. Nutritional value based selected indicators such as proximate composition, concentration cholesterol, vitamin E content minerals trace elements calcium, magnesium, potassium, copper, iron, zinc, composition fatty acids. results demonstrated that higher contents protein...

Abstract BACKGROUND The effect of marinating beef in acid whey on the antioxidant peptides generated, and their influence lipid oxidation, colour stability, sensory analysis protein degradation products uncured roasted stored 6 weeks vacuum conditions (T = 4 °C) were determined. Measurements pHe, water activity, oxidation–reduction potential, colour, TBARS, cutting force, texture amino profile, total content peptides, activity isolated conducted immediately after production during 42 days...

Summary The objective of this work was to evaluate the influence addition native and autoclaved mustard seed ( AMS ) with combination acid whey AW on stability organic model sausages during 30 days vacuum storage by measuring primary secondary products lipid oxidation, changes in fatty composition, oxidation–reduction potential antioxidant capacity. Briefly, (5%) (1%) significantly increased capacity capture radical cations 2,2‐azinobis(3‐ethyl‐benzothiazoline)‐6‐sulphonate at 1 day which...

Summary Selected physico‐chemical and proteolysis‐related parameters were evaluated in dry‐cured loins inoculated with probiotic ( Lactobacillus rhamnosus LOCK 900, Bifidobacterium animalis subsp. lactis BB 12) potentially acidophilus Bauer Ł0938) lactic acid bacteria LAB ) strains compared a control sample at five different storage times (28, 90, 180, 270 360 days). Physico‐chemical of significantly P < 0.01) affected by treatment, time the interaction between them. The count was...

The aim of this study was to investigate the effect acid whey as well probiotic strains (Lactobacillus casei LOCK 0900, L. 0908 and paracasei 0919) on microbiological stability sensory acceptance. count lactic bacteria (LAB), total viable count, Clostridium spp. Listeria monocytogenes, Enterobacteriaceae analyses were analyzed after ripening (0) 180 days chilling storage (4C) in vacuum packages. pH water activity measured 0, 90 storage. results clearly demonstrated that LAB integrated via...