Preferences help
enabled [disable] Abstract
Number of results
2018 | 93 | 23-31
Article title

Effect of acid whey as starter culture on selected physicochemical properties of fermented pork sausage

Title variants
Languages of publication
The aim of the study was to evaluate the effect of acid whey as a starter culture on selected physicochemical properties of fermented pork sausage after ripening (21 days). Four variants of the product have been produced. The first variant (PKS) - cured sausage (2.8%) with starter cultures. Second variant (SSK) – salted sausage (2.8%) with acid whey (5%). Third variant (SKS) – salted sausage (2.8%) with starter cultures. In the fourth variant (PSK), sea salt (2.8%) and acid whey (5%) were used. The research included determination of pH value, water activity, TBARS indicator, analysis of total content of haem pigments and heme iron, determination of color parameters by CIE L * a * b * system and analysis of sausage texture parameters (TPA). The pH values of sausages with acid whey were significantly lower compared to fermented sausages with starter cultures. The highest TBARS index was observed in the SSK (0.612 mg MDA / kg), and the lowest in the PKS sample (0.118 mg MDA / kg). The highest overall content of heme dyes and heme iron was recorded in the PSK test. A higher share of redness was observed in the general tone of color in cured sausages (PKS, PSK) by about 1-2 units compared to salted samples (SSK, SKS). In case of texture, significantly higher values of the hardness parameter were observed in the PSK test as compared to the remaining test samples. Based on the tests, it has been found that it is possible to use acid whey as a starter culture in fermented pork sausage. However, the best results were obtained in the curing sample with acid whey (PSK).
Physical description
  • [1] Alahakoon A.U., Jayasena D.D., Ramachandra S., Jo Ch., Trends in Food Science & Technology 45 (2015) 37-49.
  • [2] Bosse R., Gibis M., Schmidt H., Weiss J., Food Research International 85 (2016) 113-120.
  • [3] Casburi A., Di Monaco R., Cavella S., Toldrá F., Ercolini D., Villani F., Food Microbiology 25 (2008) 335-347.
  • [4] Chatterton D. E.W., Smithers G., Roupas P., Brodkorb A., Special Issue “Technological and Health Aspects of Functional Dairy Products” doi:10.1016/j.idairyj.2006.06.001 (2006).
  • [5] Chawla S.P., Chander R., Sharma A., Food Chemistry 116 (2009) 122-128.
  • [6] Desmond E., Meat Science 74 (2006) 188-196.
  • [7] Essid I., Ben Ismail H., Ahmed S, Ghedamsi R., Hassouna M., Meat Science 77 (2007) 204-212.
  • [8] Ferioli F., Fiorenza M.C., Dutta P.C., Meat Science 80 (2008) 681-685.
  • [9] Holzapfel W.H., Microbiology vol. 75 (2002) 197-212.
  • [10] Hornsey H.C. Jorunal of the Science of Food and Agriculture 7 (1956) 534-540
  • [11] Kaban G., Kaya M., Journal of Food Science vol. 74, 1 (2009) 58-63.
  • [12] Kumari Shikha Ojha, Joe P. Kerry, Geraldine Duffy, Tom Beresford, Brijesh K. Trends in Food Science & Technology 44 (2015) 105-116.
  • [13] Li P., Kong B., Chen Q., Zheng D., Liu N., Meat Science 93 (2013) 67-72.
  • [14] Li P., Huiting L., Baohua K., Liu Q., Chen C., Food Science and Technology 68 (2016) 251-257.
  • [15] Li S., Zhao Y., Zhang L., Zhang X., Huang L., Li D., Niu Ch., Yang Z., Wang Q., Food Chemistry 135 (2012) 1914-1919.
  • [16] Lee S., Faustman C., Djordjevic D., Faraji H., Decker E.A., Meat Science 72 (2006) 18-24.
  • [17] Madureira A.R., Pereira C.I., Gomes A.M.P., Pintado E.M., Malcata F.X., Food Research International 40 (2007) 1197-1211
  • [18] Majewska T., Pudyszak K., Kozłowski K., Bohdziewicz K., Matusevičius P., Veterinarija Ir Zootechnika (Vet Med Zoot) T. 47 (69) (2009) 1392-2130.
  • [19] Nam K.C., Ahn D.U. J. Food Sci. 68 (2003) 686-690.
  • [20] Pikul J., Leszczyński D.E., Kummerow, F.A. J. Agric. Sci. Food Chem. 37 (1989) 1309-1313.
  • [21] Rzepkowska A., Zielńska A., Ołdak A., Kołożyn-Krajewska D., International Journal of Food Science and Technology 52 (2017) 1983-1994.
  • [22] Smithers G. W. International Dairy Journal 18 (2008) 695-704.
  • [23] Tong L.M., Sasaki S., Mcclements D.J., Decker E.A., Journal Of Food Science Vol. 65, No. 8 (2000) 1325-1329.
  • [24] Wen-qiong W., Yi-hong B., Ying C., Food Chemistry 139 (2013) 355-361.
  • [25] Wójciak K.M., Dolatowski Z.J., Kołożyn-Krajewska D., Journal of Food Processing and Preservation 39 (2015)a 539-547.
  • [26] Wójciak K.M., Krajmas P., Solska E., Dolatowski Z.J., Acta Sci. Pol. Technol. Aliment.14(4) (2015)b 293-302.
Document Type
Publication order reference
YADDA identifier
JavaScript is turned off in your web browser. Turn it on to take full advantage of this site, then refresh the page.