OBJECTIVE This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from deer meat and pork fat. Antioxidant interactions between acid whey and cranberry compounds were also explored. METHODS Four formulations of fermented venison sausage were prepared: F1 ...

Aspergillus westerdijkiae is an ochratoxin A (OTA) producer mould in dry-cured meat products. To prevent the presence of ochratoxigenic moulds fermented sausages, natural strategies based on use herbs and their derivatives are spotlight. The aim this study was to test potential antiochratoxigenic effects rosemary leaves (R) essential oil (REO) as biocontrol agents (BCAs) a sausage-based medium....

Fermented sausage, produced by traditional methods, matures fermentation of microbial flora originating from the raw materials and place production. The source contamination meat industry with yeasts, which are widespread in environment, surfaces tools equipment used processing. Although presence yeasts products contributes to formation flavor aroma, some yeast species can cause undesirable fla...