Evaluation of Quality of Nitrite-Free Fermented Roe Deer (<i>Capreolus capreolus</i>) Sausage with Addition of Ascorbic Acid and Reduced NaCl

Abstract

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).

Keywords

• venison
• roe deer
• fermented sausage
• TBARS
• meat color
• microbial analysis