The Impact of Plant Additives on the Quality and Safety of Ostrich Meat Sausages
Łukasz Woźniak,
Izabela Porębska,
Olga Świder,
Barbara Sokołowska,
Justyna Szczepańska-Stolarczyk,
Krzysztof Lendzion,
Krystian Marszałek
Affiliations
Łukasz Woźniak
Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland
Izabela Porębska
Department of Microbiology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland
Olga Świder
Department of Food Safety and Chemical Analysis, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland
Barbara Sokołowska
Department of Microbiology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland
Justyna Szczepańska-Stolarczyk
Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland
Department of Fruit and Vegetable Product Technology, Institute of Agricultural and Food Biotechnology—State Research Institute, 36 Rakowiecka Street, 02532 Warsaw, Poland
Ostrich meat is an interesting alternative to poultry or beef due to its nutritional value. The addition of three plant species (hot peppers, acerola, Schisandra chinesis) was suggested as a method to improve the quality, safety, and consumer acceptance of sausages prepared from ostrich meat. A series of microbiological and chemical analyses (including, inter alia, content of biogenic amines, heavy metals, and bioactive compounds) of the products as well as their sensory evaluation was performed to verify this claim. The microflora of all sausages was dominated by lactic acid bacteria. The biggest threat to consumers’ health could be connected to the presence of biogenic amines formed through the enzymatic activity of lactic acid bacteria. The sausages with plant additives had better antioxidative and anti-inflammatory properties and lower fat oxidation—these features were correlated with the presence of vitamin C. Sausages with plant additives had a higher acceptability in terms of taste and smell.
