Fatty Acid Profile and Antioxidative Properties of Peptides Isolated from Fermented Lamb Loin Treated with Fermented Milk.

This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assessed properties. Raw loins (m. Longissimus dorsi) obtained from sheep of three polish breeds-Wrzosówka, Uhruska, and Swiniarka-and fermented products were tested. The fermented loins obtained after 14 days of processing were characterized by pH and water activity values in the ranges, respectively, 4.76-5.12 and 0.902-0.915. The maceration of meat in a fermented milk has caused greater acidification of the meat during fermentation. Statistical analysis indicated that treatment was the factor with significant effect on peptide content; no effect of animal breed was found. The peptide content isolated from raw meat ranged from 2.90 to 4.31 mg g-1 of sample, while in fermented meat products it was significant higher (11.59-16.37 mg g-1 of product). The antioxidant properties of peptides were positively correlated with peptides content. The maceration in fermented milk resulted in a statistically significant increase of ABTS value in case of fermented lamb loin of Swiniarka breed. The raw meat and fermented meat products form the Swiniarka lamb breed were characterized by the highest content of the total CLA isomers. The main CLA isomer found was cis9-trans11 (rumenic acid), followed by cis9-cis11, trans9-trans11, and trans10-cis12. The rumenic acid content was higher than, respectively, 87% and 80-88% of total CLA isomers in case of raw meat and fermented lamb loins of three breeds.

Bioactive Compounds in Fermented Sausages Prepared from Beef and Fallow Deer Meat with Acid Whey Addition.

The present study examined the effect of the type of meat (beef and fallow deer) and the addition of freeze-dried acid whey on nutritional values and the content of bioactive compounds (peptides, L-carnitine, glutathione, and conjugated linoleic acid (CLA)) in uncured fermented sausages. The antioxidant properties of isolated peptides (ABTS, DPPH radical scavenging activity, and ferric-reducing antioxidant power) were also evaluated. The results showed that fallow deer sausages had higher peptide content than beef products. The addition of acid whey caused a decrease in the content of peptides, especially in fallow deer sausages. The glutathione content in beef sausages (22.91-25.28 mg 100 g-1 of sausage) was quite higher than that of fallow deer sausages (10.04-11.59 mg 100 g-1 of sausage). The obtained results showed a significantly higher content of CLA in beef sausages than in products from fallow deer meat. In conclusion, products prepared from fallow deer meat have generally higher nutritional value because of the content of peptides, their antioxidant properties, and the content of L-carnitine, while beef products have higher levels of CLA and glutathione.

Comparison of the effect of freeze-dried acid whey on physicochemical properties of organic fermented sausages made from beef and fallow deer meat.

The objective of this study was to compare the effect of freeze-dried acid whey on physicochemical properties and microbial changes of organic fermented sausages made from beef and fallow deer meat. Five formulations of sausages from each species were made. The results show that processing time and species of meat were the high significant factor on tested parameters. Variants and interactions between main factors influenced at different levels of significance on some tested attributes. At the end of processing fallow deer sausages were characterised by the lower pH (4.79 ± 0.01-4.90 ± 0.02 for fallow deer and 5.04 ± 0.00-5.25 ± 0.03 for beef sausages) and the content of 2-thiobarbituric acid reactive substances (1.54 ± 0.09-2.81 ± 0.23 and 1.64 ± 0.15-5.06 ± 0.25 respectively) than sausages made from beef meat. In conclusion, the addition of freeze-dried acid whey in varying amounts did not significantly affect the physicochemical characteristics of sausages from both fallow deer and beef. However, further research is needed to compare the effect of acid whey on the nutritional values of raw fermented sausages from fallow deer and beef.

Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite.

OBJECTIVE: Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages. METHODS: The experiment involved dry fermented sausages made in two variants from beef and from fallow deer. Each variant was divided into five groups: control (with a curing mixture), reference (with a sea salt), sample with a liquid acid whey and two samples with the addition of reconstituted freeze-dried acid whey in different concentrations. Changes in lactic acid bacteria (LAB), Enterobacteriaceae content and biogenic amines content were determined. RESULTS: The microbial content changes suggest that addition of acid whey slightly affected lactic acid bacteria content in comparison with the control and reference sample, but the addition of freeze-dried acid whey resulted in a reduction of Enterobacteriaceae content in the sausages from fallow deer or a similar level in the beef sausages compared with the control and reference sample. Both changes in lactic acid bacteria and Enterobacteriaceae content were more evident in case of sausages made from fallow deer. Addition of acid whey (liquid and a higher amount of freeze-dried) and use of fallow deer meat to produce the sausages resulted in a significant reduction of total biogenic amines content. CONCLUSION: The addition of acid whey (liquid and higher amount of freeze-dried) resulted in a significant reduction of total biogenic amines content in dry fermented sausages made from fallow deer meat.

Comparison of selected parameters related to food safety of fallow deer and beef uncured fermented sausages with freeze-dried acid whey addition.

This study determines the possibility of using freeze-dried acid whey as an alternative to nitrate/nitrite in fermented sausages made from fallow deer meat. The study compared the parameters related to food safety as well as the content of biogenic amines (BAs) in the sausages made from beef meat and fallow deer meat. The results showed slight differences in the physicochemical parameters between these two types of sausages. Stuffings as well as sausages made from fallow deer meat had a significantly (P ≤ .05) higher content of lactic acid bacteria than the beef variants. In addition, depending on the type of meat and additives used, differences were noted in the tested BAs and total BAs. In the case of fallow deer stuffings worse results were observed for food safety-related parameters. Addition of acid whey had a similar effect on the tested parameters as nitrate/nitrite, besides limiting the formation of BAs.

Meat and meat products ­ analysis of the most common threats in the years 2011-2015 in Rapid Alert System for Food and Feed (RASFF)

Background: The key tool used in the European Union in order to eliminate the risks associated with the consumption of potentially hazardous food is RASFF - Rapid Alert System for Food and Feed Safety. The RASFF was established to increase accountability and strengthening cooperation between states of the European Union in the field of food safety control. Objective: The aim of this study was to explore the trends and temporal and spatial distribution of notifications on food safety hazards between January 2011 and December 2015 with a special emphasis on meat and meat products on the basis of notification from RASFF. Material and methods: The study analyzed notifications on the annual reports of the RASFF published by the European Commission and requests added to the portal RASFF in the period 01.01.2011 - 31.12.2015 on the category of "meat and meat products (other than poultry) and "poultry meat and poultry meat products". Analysis included detailed information on each notification, such as the classification and date, hazard category, notifying country, country origin. Results: The most common classifications of notification were 'alert' and 'border rejection'. Generally, basis of this notifications were 'company's own check' and 'official control on the market'. Pathogenic microorganisms were the most often hazard of category in which the higher number of notifications concerned with Salmonella spp. Conclusion: Alert notification which is the most dangerous for consumers were the most common type of classification for notifications on 'meat and meat product' category. The most of notifications in category 'poultry meat and poultry meat products' were the result of border control. Pathogenic microorganisms were the reason for the huge number of notifications in studied product categories. Many of notifications were associated with products which origin countries were outside RASFF member states.