The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage
The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three d...
Guardado en:
| Autores principales: | , , , , , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
MDPI AG
2021
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/d83c8de35d0b400980faae254a0c42ba |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| id |
oai:doaj.org-article:d83c8de35d0b400980faae254a0c42ba |
|---|---|
| record_format |
dspace |
| spelling |
oai:doaj.org-article:d83c8de35d0b400980faae254a0c42ba2021-11-25T16:26:57ZThe Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage10.3390/antiox101117112076-3921https://doaj.org/article/d83c8de35d0b400980faae254a0c42ba2021-10-01T00:00:00Zhttps://www.mdpi.com/2076-3921/10/11/1711https://doaj.org/toc/2076-3921The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (<i>p</i> < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg<sup>−1</sup>), but had a reduced value during storage time (0.73 mg MDA kg<sup>−1</sup>). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (<i>p</i> < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (<i>p</i> < 0.05).Anna OkońPiotr SzymańskiDorota ZielińskaAleksandra SzydłowskaUrszula SiekierkoDanuta Kołożyn-KrajewskaZbigniew J. DolatowskiMDPI AGarticleuncured fermented baconacid wheyoxidative stabilityfatty acid profileTherapeutics. PharmacologyRM1-950ENAntioxidants, Vol 10, Iss 1711, p 1711 (2021) |
| institution |
DOAJ |
| collection |
DOAJ |
| language |
EN |
| topic |
uncured fermented bacon acid whey oxidative stability fatty acid profile Therapeutics. Pharmacology RM1-950 |
| spellingShingle |
uncured fermented bacon acid whey oxidative stability fatty acid profile Therapeutics. Pharmacology RM1-950 Anna Okoń Piotr Szymański Dorota Zielińska Aleksandra Szydłowska Urszula Siekierko Danuta Kołożyn-Krajewska Zbigniew J. Dolatowski The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage |
| description |
The aim of this research was to evaluate the effect of acid whey on changes in the fatty acid profile, oxidative stability, physico-chemical parameters, and microbiological and sensory quality of traditional organic uncured fermented Polish bacon after production and during chilling storage. Three different treatments of fermented bacon were produced: C—control bacon with a nitrite curing mixture; T—bacon with a nitrate curing mixture; and AW—bacon with acid whey and NaCl. The acid whey used in the production of uncured fermented pork bacon positively changed the sensorial characteristics, directly after the ripening process, and had a positive effect in terms of a decrease in the pH of the product. All of the fermented bacon treatments in general were of good microbiological quality. A higher lactic acid bacteria (LAB) level was observed in the AW treatment after the fermentation process, and the bacteria number did not change during storage, whereas in the C and T treatments, the LAB level increased during storage (<i>p</i> < 0.05). The application of acid whey did not limit the formation of secondary oxidation products (TBARS) during bacon ripening (1.68 mg MDA kg<sup>−1</sup>), but had a reduced value during storage time (0.73 mg MDA kg<sup>−1</sup>). The highest polyunsaturated fatty acid (PUFA) levels, after ripening and after four weeks of refrigerated storage, were found in the C treatment. In the AW treatment, it was found that the PUFA level increased; likewise, the content of n-3 and n-6 fatty acids increased, while saturated fatty acids (SFAs) decreased during storage (<i>p</i> < 0.05). The opposite tendency was observed in the C treatment. After four weeks of storage, the PUFA/SFA ratio was the lowest in the nitrate treatment, and higher values of the PUFA/SFA ratio were obtained in the acid whey and nitrite treatment (<i>p</i> < 0.05). |
| format |
article |
| author |
Anna Okoń Piotr Szymański Dorota Zielińska Aleksandra Szydłowska Urszula Siekierko Danuta Kołożyn-Krajewska Zbigniew J. Dolatowski |
| author_facet |
Anna Okoń Piotr Szymański Dorota Zielińska Aleksandra Szydłowska Urszula Siekierko Danuta Kołożyn-Krajewska Zbigniew J. Dolatowski |
| author_sort |
Anna Okoń |
| title |
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage |
| title_short |
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage |
| title_full |
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage |
| title_fullStr |
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage |
| title_full_unstemmed |
The Influence of Acid Whey on the Lipid Composition and Oxidative Stability of Organic Uncured Fermented Bacon after Production and during Chilling Storage |
| title_sort |
influence of acid whey on the lipid composition and oxidative stability of organic uncured fermented bacon after production and during chilling storage |
| publisher |
MDPI AG |
| publishDate |
2021 |
| url |
https://doaj.org/article/d83c8de35d0b400980faae254a0c42ba |
| work_keys_str_mv |
AT annaokon theinfluenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT piotrszymanski theinfluenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT dorotazielinska theinfluenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT aleksandraszydłowska theinfluenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT urszulasiekierko theinfluenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT danutakołozynkrajewska theinfluenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT zbigniewjdolatowski theinfluenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT annaokon influenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT piotrszymanski influenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT dorotazielinska influenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT aleksandraszydłowska influenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT urszulasiekierko influenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT danutakołozynkrajewska influenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage AT zbigniewjdolatowski influenceofacidwheyonthelipidcompositionandoxidativestabilityoforganicuncuredfermentedbaconafterproductionandduringchillingstorage |
| _version_ |
1718413169643225088 |