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

• DOI: 10.1002/jsfa.6815
• Publication Date: 2014-07-10T08:08:53Z
• Authors: Małgorzata Karwowska; Karolina M Wójciak; Zbigniew J Dolato...
• Keywords: TBARS; Lipid Oxidation; Organic acid; Thiobarbituric acid; ABTS

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. inclusion to significantly increased stuffing capture radical cation ABTS. During whole period TBARS (thiobarbituric reactive substances) values salted samples were similar control sample curing agent. CONCLUSION In general, results suggest that successfully applied protect sausages from oxidation. © 2014 Society Chemical Industry