Quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures


  • Hana Šulcerová Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Tomáš Gregor Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Zemědělská 1, 613 00 Brno
  • Radka Burdychová NutriAcademy, s r.o., Dolnopolní­ 894/8, 614 00 Brno, Czech Republic




Mettwurst, lactic acid bacteria, probiotics, human health, animal fat


There were developed samples of fermented meat products of „Mettwurst" with an addition of a starter culture pentosacceus AS-3/100 or probiotic culture Lactobacillus casei Lc-01 and its combinations for this thesis. A part of animal fat was replaced with vegetable oils - sunflower oil and rapeseed oil. For comparison, there was also used a sample without an addition of vegetable oil. There were determined the characteristics of fats in samples: saponification value, acidity value, esteric, iodine and peroxide value. The samples were determined on the day of production and always once a week in a period of three following weeks. Every single sample was hereby determined 3 times. According to the results, it is more advantageous to use the samples with sunflower oil with an addition of specific cultures Lactobacillus casei Lc-01 and Pediococcus pentosaceus AS-3/100. The saponification value when adding sunflower oil detects that the quality of fat remains stable till the 14th day of storage (p <0.05). The comparison of acid value detects that a sample with sunflower oil and culture Pediococcus pentosaceus AS-3/100 is more advantageous due to fast acidification in the first half of storage period. Good results of iodine and peroxide value had the variation of a sample with sunflower oil and a combination of both cultures. The variation of peroxide value maintained the lowest values. By using the samples with sunflower oil and unispecific cultures L. casei Lc-01 and P. pentosaceus AS-3/100, the culture P. pentosaceus AS-3/100, which remained stable till the 14th day of production, reached the best values of peroxide value. The sunflower oil is in spite of high content of PUFA more stable to which also contributes the increased content of vitamin E that works as an antioxidant here. The disadvantage of rapeseed oil is its higher susceptibility to oxidation. For reasons of faster decomposition of vegetable oils would be essential to cut down on the minimum durability. From the 14th day of storage, the content of free FA increases and the fat is still considerably quickly oxidized. The content of unsaturated FA, of which the vegetable fat is a source, quickly decreases. The sensory quality simultaneously decreases, too.



Download data is not yet available.


Metrics Loading ...


Aksu, M. I. 2007. The effect of alpha-tocopherol, storage time and storage temperature on peroxide value, free fatty acids and pH of kavurma in cooked meat product. Journal of muscle foods, vol. 18, no. 4, p. 370-379. https://doi.org/10.1111/j.1745-4573.2007.00092.x DOI: https://doi.org/10.1111/j.1745-4573.2007.00092.x

Ambrosiadis, J., Soultos, N., Abrahim, A., Bloukas, J. G. 2004. Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages. Meat Science, vol. 66, no. 2, p. 279-287. https://doi.org/10.1016/S0309-1740(03)00100-1 DOI: https://doi.org/10.1016/S0309-1740(03)00100-1

Ansorena, D., Astiasarán, I. 2004. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages. Food Chemistry, vol. 87, no. 1, p. 69-74. https://doi.org/10.1016/j.foodchem.2003.10.019 DOI: https://doi.org/10.1016/j.foodchem.2003.10.019

Arihara, K. 2006. Strategies for designing novel functional meat products. Meat Science, vol. 74, no. 1, p. 219-229. https://doi.org/10.1016/j.meatsci.2006.04.028 PMid:22062731 DOI: https://doi.org/10.1016/j.meatsci.2006.04.028

Beriain, M. J., Lizaso, G., Chasco, J. 2000. Free amino acids and proteolysis involved in „salchichon" processing. Food Control, vol. 11, no. 1, p. 41-47. https://doi.org/10.1016/S0956-7135(99)00062-6 DOI: https://doi.org/10.1016/S0956-7135(99)00062-6

Bloukas, J. G., Paneras, E. D., Fournitzis, G. C. 1997. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages. Meat Science, vol. 45, no. 2, p. 133-144. https://doi.org/10.1016/S0309-1740(96)00113-1 DOI: https://doi.org/10.1016/S0309-1740(96)00113-1

Buckenhuskes, H. J., Fischer, A. 2001. Investigation of the pretreatment of the raw material for fresh Mettwurst to improve the hygienic stability. Fleischwirtschaft, vol. 81, no. 3, p. 92-99.

Cáceres, E., García, M. L., Selgas, M. D. 2008. Effect of pre-emulsified fish oil - as a source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausages. Meat Science, vol. 80, no. 2, p. 183-193. https://doi.org/10.1016/j.meatsci.2007.11.018 PMid:22063321 DOI: https://doi.org/10.1016/j.meatsci.2007.11.018

Campos, S. D., Alves, R. C., Mendes, E., Costa, A. S. G., Casal, S., Oliveira, M. B. P. P. 2013. Nutritional value and influence of the thermal processing on a traditional Portuguese fermented sausage (alheira). Meat Science, vol. 93, no. 4, p. 914-918. https://doi.org/10.1016/j.meatsci.2012.09.016 PMid:23122409 DOI: https://doi.org/10.1016/j.meatsci.2012.09.016

Casaburi, A., Aristoy, M. C., Cavella, S., Di Monaco, R., Ercolini D., Toldrá F., Villani F. 2007. Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures. Meat Science, vol. 76, no. 2, p. 295-307. https://doi.org/10.1016/j.meatsci.2006.11.011 PMid:22064299 DOI: https://doi.org/10.1016/j.meatsci.2006.11.011

Corbière Morot-Bizot, S., Leroy, S., Talon, R. 2006. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages. International Journal of Food Microbiology, vol. 108, no. 2, p. 210-217. https://doi.org/10.1016/j.ijfoodmicro.2005.12.006 PMid:16488037 DOI: https://doi.org/10.1016/j.ijfoodmicro.2005.12.006

Del Nobile, M. A., Conte, A., Incoronato, A. L., Panza, O., Sevi, A., Marino, R. 2009. New strategies for reducing the pork back-fat content in typical Italian salami. Meat Science, vol. 81, no. 1, p. 263-269. https://doi.org/10.1016/j.meatsci.2008.07.026 PMid:22063993 DOI: https://doi.org/10.1016/j.meatsci.2008.07.026

Evans, J. A., Russell, S. L., James, CH., Corry, J. E. L. 2004. Microbial contamination of food refrigeration equipment. Journal of Food Engineering, vol. 60, no. 3, p. 225-232. https://doi.org/10.1016/S0260-8774(03)00235-8 DOI: https://doi.org/10.1016/S0260-8774(03)00235-8

Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, I., Pérez-Álvares, J. A. 2005. Meat products as functional Foods: a reviev. Journal of Food Science, vol. 70, no. 2, p. 37-43. https://doi.org/10.1111/j.1365-2621.2005.tb07110.x DOI: https://doi.org/10.1111/j.1365-2621.2005.tb07110.x

Gioia, D. D., Mazzola, G., Nikodinoska, I., Aloisio, I. Langerholc, T., Rossi, M., Raimondi, S., Melero, B., Rovira, J. 2016. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. Growth. International Journal of Food Microbiology, vol. 235, p. 53-59. https://doi.org/10.1016/j.ijfoodmicro.2016.06.019 PMid:27400453 DOI: https://doi.org/10.1016/j.ijfoodmicro.2016.06.019

Gunstone, F. D., Harwood, J. L., Dijkstra, A. J. 2007. The Lipid Handbook. California : CRC Press Taylor & Francis Group. 1472 p. ISBN 0-8493-9688-3.

Haryati, T., Che Mana, Y. B., Ghazalia, H. M., Asbia, B. A., Buanab, L. 1998. Determination of Iodine Value of Palm Oil Based on Triglyceride Composition. Journal of the American Oil Chemists´ Society, vol. 75, no. 7, p. 789-792. https://doi.org/10.1007/s11746-998-0227-0 DOI: https://doi.org/10.1007/s11746-998-0227-0

Chasco, J., Berian, M. J., Bello, J. 1993. A Study of changes in the fat-content of some varieties of dry sausages during the curing process. Meat Science, vol. 34, no. 2, p. 191-204. https://doi.org/10.1016/0309-1740(93)90027-F DOI: https://doi.org/10.1016/0309-1740(93)90027-F

Johansson, G., Berdagué, J. L., Larsson, M., Tran, N., Borch, E. 1994. Lipolysis, proteolysis and formation of volatile components during ripening of a fermented sausage with Pediococcus pentosaceus and Staphylococcus xylosus as starter cultures. Meat Science, vol. 38, no. 2, p. 203-218. https://doi.org/10.1016/0309-1740(94)90110-4 DOI: https://doi.org/10.1016/0309-1740(94)90110-4

Knothe, G. 2002. Structure Indices in FA Chemistry. How Relevant Is the Iodine Value? Journal of the American Oil Chemists´ Society, vol. 79, no. 9, p. 847-854. https://doi.org/10.1007/s11746-002-0569-4 DOI: https://doi.org/10.1007/s11746-002-0569-4

Koutsopoulos, D. A., Koutsimanis, G. E., Bloukas, J. G. 2008. Effect of carrageenan level and packaging during ripening on processing and quality characteristics of low-fat fermented sausages produced with olive oil. Meat science, vol. 79, no. 1, p. 188-197. https://doi.org/10.1016/j.meatsci.2007.08.016 PMid:22062612 DOI: https://doi.org/10.1016/j.meatsci.2007.08.016

Leroy, F., De Vuyst, L. 2004. Lactic acid bacteria as functional starter cultures for the food fermebtation industry. Trends in Food Science & Technology, vol. 15, no. 2, p. 67-78. https://doi.org/10.1016/j.tifs.2003.09.004 DOI: https://doi.org/10.1016/j.tifs.2003.09.004

Mainar, M. S., Xhaferi, R., Samapundo, S., Devlieghere, F., Leroya, F. 2016. Opportunities and limitations for the production of safe fermented meats without nitrate and nitrite using an antibacterial Staphylococcus sciuri starter culture. Food Control, vol. 69, p. 267-274. https://doi.org/10.1016/j.foodcont.2016.04.056 DOI: https://doi.org/10.1016/j.foodcont.2016.04.056

Mati, M., Magala, M., Karovičová, J., Staruch, L. 2015. The influence of Lactobacillus paracasei lpc-37 on selected properties of fermented sausages. Potravinarstvo, vol. 9, 2015, no. 1, p. 58-65. https://doi.org/10.5219/430 DOI: https://doi.org/10.5219/430

Muguerza, E., Gimeno, O., Ansorena, D., Bloukas, J. G., Astiasarán, I. 2001. Effect of replacing pork backfat with pre-emulsified olive oil on lepei fraction and sensory quality of Chorizo de Paloma - a traditional Spanish fermented sausages. Meat Science, vol. 59, no. 3, p. 251-258. https://doi.org/10.1016/S0309-1740(01)00075-4 DOI: https://doi.org/10.1016/S0309-1740(01)00075-4

Pelser, W. M., Linssen, J. P. H., Legger, A., Houben, J. H. 2007. Lipid oxidation i n-3 fatty acid enriched Dutch style fermented sausages. Meat Science, vol. 75, no. 1, p. 1-11. https://doi.org/10.1016/j.meatsci.2006.06.007 PMid:22063405 DOI: https://doi.org/10.1016/j.meatsci.2006.06.007

Rodel, W., Scheuer, R. 2001. Production of safe products - 1. Research into the stop of microorganisms of Teewurst by the example of Escherichia coli. Fleischwirtschaft, vol. 81, no. 12, p. 81-84.

Romero, C., Romero, M., Doval, M., Judis, M. A. 2013. Nutritional value and fatty acid composition of some traditional Argentinean meat sausages. Food Science and technology, vol. 33, no. 1, p. 161-166. https://doi.org/10.1590/S0101-20612013005000007 DOI: https://doi.org/10.1590/S0101-20612013005000007

Rubio, B., Martínez, B., García-Cachán, M.D., Rovira, J., Jaime, I. 2008. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids. Meat Science, vol. 80, no. 4, p. 1182-1187. DOI: 10.5713/ajas.2013.13728. https://doi.org/10.5713/ajas.2013.13728 DOI: https://doi.org/10.1016/j.meatsci.2008.05.012

Ruiz-Movano, S., Martín, A., Benito, M. J., Nevado, F. P., De Guia Cordoba, A. 2008. Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages. Meat Science, vol. 80, no. 3, p. 715-721. https://doi.org/10.1016/j.meatsci.2008.03.011 PMid:22063588 DOI: https://doi.org/10.1016/j.meatsci.2008.03.011

Santos, S. C., Fraqueza, M. J., Elias, M., Barreto, A. S., Semedo-Lemsaddek, T. 2017. Traditional dry smoked fermented meat sausages: Characterization of autochthonous enterococci. LWT - Food Science and Technology, vol. 79, p. 410-415. https://doi.org/10.1016/j.lwt.2017.01.042 DOI: https://doi.org/10.1016/j.lwt.2017.01.042

Scollan, N., Hocquette, J. F., Nuernberg, K., Dannenberger, D., Richardson, I., Moloney, A. 2006. Innovation in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science, vol. 74, no. 1, p. 17-33. https://doi.org/10.1016/j.meatsci.2006.05.002 PMid:22062713 DOI: https://doi.org/10.1016/j.meatsci.2006.05.002

Sheard, P. R., Enser, M., Wood, J. D., Nute, G. R., Gill, B. P., Richardson, R. I. 2000. Shelf life and quality of pork and pork products with raised n-3 PUFA. Meat Science, vol. 55, no. 2, p. 213-221. https://doi.org/10.1016/S0309-1740(99)00145-X DOI: https://doi.org/10.1016/S0309-1740(99)00145-X

Vandendriessche, F. 2008. Meat products in the past, today and in the future. Meat Science, vol. 78, no. 1-2, p. 104-113. https://doi.org/10.1016/j.meatsci.2007.10.003 PMid:22062100 DOI: https://doi.org/10.1016/j.meatsci.2007.10.003

Tripathi, M. K., Giri, S. K. 2014. Probiotic functional foods: Survival of probiotics during processing and storage. Journal of Functional Foods, vol. 9, p. 225-241. https://doi.org/10.1016/j.jff.2014.04.030 DOI: https://doi.org/10.1016/j.jff.2014.04.030




How to Cite

Šulcerová, H. ., Gregor, T. ., & Burdychová, R. . (2017). Quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures. Potravinarstvo Slovak Journal of Food Sciences, 11(1), 236–243. https://doi.org/10.5219/745