Evaluation of Quality of Nitrite-Free Fermented Roe Deer (<i>Capreolus capreolus</i>) Sausage with Addition of Ascorbic Acid and Reduced NaCl
Karolina M. Wójciak,
Paulina Kęska,
Miroslava Kačániová,
Natália Čmiková,
Elżbieta Solska,
Agata Ogórek
Affiliations
Karolina M. Wójciak
Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Paulina Kęska
Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Miroslava Kačániová
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Natália Čmiková
Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia
Elżbieta Solska
Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Agata Ogórek
Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
This study aimed to investigate the possibility of producing fermented roe deer sausages using acid whey without the addition of sodium nitrite. Additionally, ascorbic acid was added to improve the oxidative stability of the product, and sodium chloride (NaCl) was partially replaced by potassium chloride (KCl) (7:3). The sausages were analyzed after fermentation (on day 30) and during post-production aging (i.e., 60 and 90 days after production at 4 °C) for their pH, water activity (aw), redox potential (ORP), thiobarbituric acid value (TBARS), and color parameters (CIE L*, a*, and b*). The microbiological status of the products was also profiled. During aging, the aw and pH values were significantly lower (p Latilactobacillu genus (Latilactobacillus curvatus, Lati-lactobacillus sakei subsp. carnosus) and Leuconostoc genus (Leuconostoc mesenteroides, L. mesenteroides subsp. dextrani-cum, and Leuconostoc mesenteroides subsp. mesenteroides).
