This study determines the possibility of using freeze-dried acid whey as an alternative to nitrate/nitrite in fermented sausages made from fallow deer meat. The study compared the parameters related to food safety as well as the content of biogenic amines (BAs) in the sausages made from beef meat and fallow deer meat. The results showed slight differences in the physicochemical parameters between these two types of sausages. Stuffings as well as sausages made from fallow deer meat had a significantly (P ≤ .05) higher content of lactic acid bacteria than the beef variants. In addition, depending on the type of meat and additives used, differences were noted in the tested BAs and total BAs. In the case of fallow deer stuffings worse results were observed for food safety-related parameters. Addition of acid whey had a similar effect on the tested parameters as nitrate/nitrite, besides limiting the formation of BAs.

这项研究确定了在小鹿肉制成的发酵香肠中使用冷冻干燥的酸乳清替代硝酸盐/亚硝酸盐的可能性。该研究比较了与食品安全有关的参数以及牛肉和小鹿肉制成的香肠中生物胺的含量。结果表明，这两种类型的香肠的理化参数略有不同。从小鹿肉做肉馅以及香肠有显著（P ≤.05）的乳酸菌含量比牛肉变种高。此外，根据所用肉类和添加剂的类型，在测试的BA和总BA中会发现差异。在小鹿馅的情况下，与食品安全相关的参数观察到较差的结果。除了限制BA的形成外，添加酸乳清对测试参数的影响与硝酸盐/亚硝酸盐相似。