Premium
Effect of acid whey on physicochemical characteristics of dry‐cured organic pork loins without nitrite
Author(s) -
Stadnik Joanna,
Stasiak Dariusz M.
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13045
Subject(s) - food science , nitrite , chemistry , curing (chemistry) , lactic acid , shelf life , browning , salt (chemistry) , fatty acid , organic acid , bacteria , biochemistry , nitrate , organic chemistry , biology , polymer chemistry , genetics
Summary The present study deals with the effect of acid whey ( AW ) on physicochemical properties of non‐nitrite organic dry‐cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW ( SW ). The evolution of physicochemical properties, colour, fatty acid profile and microbiological quality were assessed at 0, 30 and 90 days of refrigerated storage. Physicochemical parameters of dry‐cured organic loins were significantly ( P < 0.01) affected by treatment, storage time and the interaction between them. Sea salt in combination with AW was the most successful at reducing the browning reaction involved in the formation of dark colour in dry‐cured loins. Significant reduction in a * value ( P < 0.05) caused by replacement of curing salt by sea salt has been less pronounced in sample with AW . Storage diminished ( P < 0.01) initial differences in profile of SFA , MUFA and n‐3 induced by treatment method. AW added to uncured loins was able to protect PUFA against oxidation comparable to nitrite. The highest count of lactic acid bacteria ( LAB ) in dry‐cured loins with AW was accompanied by their lower pH ( P < 0.05).