Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing
The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/7/1379 |
| _version_ | 1797607965417537536 |
|---|---|
| author | Agnieszka Latoch Dariusz M. Stasiak Andrzej Junkuszew |
| author_facet | Agnieszka Latoch Dariusz M. Stasiak Andrzej Junkuszew |
| author_sort | Agnieszka Latoch |
| collection | DOAJ |
| description | The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonication), chemical (salt, curing salt, and air access), and microbiological (acid whey) factors on the microbiological and chemical stability of lamb meat stuffing. Proximate composition and fatty acids profile, pH, water activity, lipid oxidation, color parameters, and microbiology examinations were performed in fresh meat stuffing and on the fifth day of refrigerated storage. Ultrasound treatment of the meat with whey reduced its acidity and increased the oxidative stability of fats but did not modify the water activity and color of the stuffing. Stuffing sonication did not affect the growth of LAB but reduced the number of <i>Entereobacteriace</i>, especially in the presence of whey and salt. The treatment of lamb meat stuffing with low-frequency and medium-intensity ultrasound assisted by the addition of acid whey and salt is a technique conducive to reducing the use of nitrates in meat technology and their consumption by consumers. |
| first_indexed | 2024-03-11T05:38:01Z |
| format | Article |
| id | doaj.art-a38a42f880c741d3bfc62c7809dc2e77 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T05:38:01Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a38a42f880c741d3bfc62c7809dc2e772023-11-17T16:40:28ZengMDPI AGFoods2304-81582023-03-01127137910.3390/foods12071379Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb StuffingAgnieszka Latoch0Dariusz M. Stasiak1Andrzej Junkuszew2Department of Animal Food Technology, University of Life Sciences in Lublin, 20-400 Lublin, PolandDepartment of Animal Food Technology, University of Life Sciences in Lublin, 20-400 Lublin, PolandDepartment of Animal Breeding and Agricultural Consulting, University of Life Sciences in Lublin, 20-400 Lublin, PolandThe microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonication), chemical (salt, curing salt, and air access), and microbiological (acid whey) factors on the microbiological and chemical stability of lamb meat stuffing. Proximate composition and fatty acids profile, pH, water activity, lipid oxidation, color parameters, and microbiology examinations were performed in fresh meat stuffing and on the fifth day of refrigerated storage. Ultrasound treatment of the meat with whey reduced its acidity and increased the oxidative stability of fats but did not modify the water activity and color of the stuffing. Stuffing sonication did not affect the growth of LAB but reduced the number of <i>Entereobacteriace</i>, especially in the presence of whey and salt. The treatment of lamb meat stuffing with low-frequency and medium-intensity ultrasound assisted by the addition of acid whey and salt is a technique conducive to reducing the use of nitrates in meat technology and their consumption by consumers.https://www.mdpi.com/2304-8158/12/7/1379lambbyproduct of cheesemakingultrasoundtechnological propertiesstuffing |
| spellingShingle | Agnieszka Latoch Dariusz M. Stasiak Andrzej Junkuszew Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing Foods lamb byproduct of cheesemaking ultrasound technological properties stuffing |
| title | Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing |
| title_full | Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing |
| title_fullStr | Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing |
| title_full_unstemmed | Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing |
| title_short | Combined Effect of Acid Whey Addition and Ultrasonic Treatment on the Chemical and Microbiological Stability of Lamb Stuffing |
| title_sort | combined effect of acid whey addition and ultrasonic treatment on the chemical and microbiological stability of lamb stuffing |
| topic | lamb byproduct of cheesemaking ultrasound technological properties stuffing |
| url | https://www.mdpi.com/2304-8158/12/7/1379 |
| work_keys_str_mv | AT agnieszkalatoch combinedeffectofacidwheyadditionandultrasonictreatmentonthechemicalandmicrobiologicalstabilityoflambstuffing AT dariuszmstasiak combinedeffectofacidwheyadditionandultrasonictreatmentonthechemicalandmicrobiologicalstabilityoflambstuffing AT andrzejjunkuszew combinedeffectofacidwheyadditionandultrasonictreatmentonthechemicalandmicrobiologicalstabilityoflambstuffing |