Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

- The nitrosylmyoglobin could be generated in uncured fermented sausage when acid whey was added into the batter.
- The organic sample with acid whey addition has colour parameters similar to control probe with curing salt.
- The formation of a characteristic pink colour can be achieved even after heat processing.
- A colour formation hypothesis was developed.
- The organic sample with acid whey addition has nitrosylmyogobin concentration similar to control.

The objective of this study was to investigate the effect of acid whey on the nitrosylmyoglobin formation of organic sausage. The oxidation-reduction potential (ORP), total haem pigment concentration, haem iron, L∗, a∗, b∗ colour parameters were analyzed after ripening (0) when sausages had the status of “ready-to-eat” and after 90 and 180 days of chilling storage (4 °C). The reflectance spectra and ratios were analyzed after ripening (0) and 180 days of chilling storage. At the end of the storage period nitrosylmyoglobin (NO-MbFe2+) were analyzed and then sausages were heat treated. After that L∗, a∗, b∗ with reflectance spectra and ratios were analyzed. The acid whey treatment affected significantly (P < 0.05) the ORP, colour parameter (a∗) and reflectance ratios. Uncured sample with acid whey have the lowest ORP value (320.98-359.75 mV) from all study sample. There were no significant differences between a∗ parameters and NO-MbFe2+ content (a∗ = 9.46, NO-MbFe2+ = 54.93 g/100 g) of sample with acid whey compared to cured sample (a∗ = 9.54, NO-MbFe2+ = 66.29 g/100 g). Sausages with acid whey developed red-pinkish colour characteristic for cured meat as indicated by the obtained results of reflectance ratios and spectra and the NO-MbFe2+ concentration. The formation of a desired colour could be achieved even after heat processing.