ABSTRACT: This research investigated the potential of beef products with acid whey to release bioactive peptides and thereby emphasize their health-promoting potential. Peptide sequences were isolated and identified by liquid chromatography-electrospray ionization-mass spectrometry (LC-ESI-MS). Firstly, the antihealth properties (toxicity, allergenicity) of the peptides were estimated based on the peptide sequences. Next, their health-promoting potential was demonstrated based on an in silico analysis by determining their bioactivity scores (PeptideRanker). Their various biological actions were also determined using BIOPEP-UWM tools. We presented peptide sequences with properties relevant to ensuring good health and well-being, including cardiovascular system, nervous and immune systems, or their support for the maintenance of general homeostasis. We obtained information on generation of biologically active peptides in uncured beef with acid whey and it can be considered as a new knowledge as it contributes to science development of functional and nutraceutical foods. In the long term, this information can be used in designing products with desired nutritional and health-promoting properties that are important for the well-being and for preventing the occurrence of noncommunicable diseases.

ABSTRACT Natural antioxidant and antimicrobial systems are set to become an important component in food preservation methodology. The effect of alternative natural preservatives (Sinapis alba L.-M, Rosmarinus officinalis L.-R, Juniperus communis L.-J) in combination with acid whey (AW) was investigated after the ripening period (21d) and over a prolonged storage period of sausage. An antioxidant activity of extracts exercise was performed. The antimicrobial, oxidative stability and sensory properties of these natural preservatives were compared to curing-control (C). Significantly lower rancid odor and rancid flavor (1.48) were observed for R and M compared with the C sample. The low level of these attributes evidenced the antioxidant properties of the R sample, which confirmed the lower CD (~0.48-0.48 µmol mg−1) and TBARS values (~0.41-1.02 mg MDA kg−1) during sausage storing and the highest antioxidant activity against ABTS+ radicals (~85.45 %). Incorporation of acid whey with rosemary extract will give the product a threefold effect: high quality (sensory acceptance), healthy benefit (elimination of nitrite and nitrate from meat products) and safety (improved microbiological and oxidative stability).

Organic fermented sausages typically spoil during long-term storage due to oxidative rancidity. The application of natural antioxidants to meat stuffing is a major practice intended to inhibit the oxidation process and color changes. This study aimed to assess the effect of two unusual starter cultures: three probiotic strains (Lactobacillus casei LOCK 0900, Lactobacillus casei LOCK 0908 and Lactobacillus paracasei LOCK 0919) and lactic acid bacteria from acid whey on model fermented sausage type products focusing on oxidative stability by measuring instrumental color (L*, a*, b* values), conjugated dienes (CD), TBARS immediately after 21 days of ripening (0) and after 90 and 180 days of refrigerated storage (4 ºC). Determination of fatty acid composition, in meat product was performed after ripening and after 180 days of storage. At the end of the storage period, the salted sausages were characterized by the same content of polyunsaturated fatty acids (PUFA) compared to cured samples. The addition of acid whey and a mixture of probiotic strains to nitrite-free sausage formulation was barely able to protect lipids against oxidation in comparison to nitrite during vacuum storage. Surprisingly, the use of acid whey has an influence on the desired red-pinkish color of organic fermented sausage after ripening and after 180 days of storage period.