Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages

The studies concern the effect of addition acid whey in combination with sodium ascorbate on selected parameters related to proteolysis uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt (S); and liquid (SAW); salt, (SAWA)) were taken at day 0, 7, 14 21 ripening assess basic physicochemical properties, thiobarbituric acid-reactive substances (TBARS), peptides content, antioxidant properties biogenic amines content. It was indicated that caused greater acidification fermented sausages during processing significantly lower level lipid oxidation. At days, pH water activity ranged from 4.74 ± 0.01 5.04 0.04 0.868 0.002 0.875 0.003, respectively. synergistic particularly noticeable reduction oxidation products peptides. results showed a beneficial quality features sausage.