Caraway (Carum carvi L. ) essential oil improves quality of dry‐fermented sausages produced with different levels of sodium nitrite

2021 ◽  
Author(s):  
Vladimir Tomović ◽  
Branislav Šojić ◽  
Jovo Savanović ◽  
Sunčica Kocić‐Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sodium Nitrite ◽  
Carum Carvi ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Different Levels

scholarly journals New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 1066 ◽  
Author(s):  
Vladimir Tomović ◽  
Branislav Šojić ◽  
Jovo Savanović ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sodium Nitrite ◽  
Meat Products ◽  
Storage Period ◽  
Thiobarbituric Acid ◽  
Partial Replacement ◽  
Salmonella Spp ◽  
Juniperus Communis ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.

scholarly journals Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages

Processes ◽  
2021 ◽  
Vol 9 (3) ◽  
pp. 424
Author(s):  
Branislav Šojić ◽  
Vladimir Tomović ◽  
Jovo Savanović ◽  
Sunčica Kocić-Tanackov ◽  
Branimir Pavlić ◽  
...  
Keyword(s):  
Essential Oil ◽  
Sodium Nitrite ◽  
Negative Impact ◽  
Thiobarbituric Acid ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Colony Forming Units ◽  
Dry Fermented Sausages ◽  
Plate Counts ◽  
Salvia Officinalis L

This study investigates the effects of sodium nitrite replacement by the sage essential oil (SEO), on the physico-chemical, microbiological and sensory quality of dry fermented sausages (DFS) during 225 days of storage. The SEO (0.00, 0.05 and 0.10 µL/g) was added in DFS batters formulated with different levels of pork back fat (15% and 25%) and sodium nitrite (0, 75 and 150 mg/kg). The inclusion of SEO had no negative impact on pH, color (instrumental and sensory) and texture parameters. Total plate counts were lower than 6 log CFU (colony forming units)/g in all samples throughout the storage. Furthermore, the addition of SEO at concentration of 0.05 µL/g provided acceptable TBARS (2-Thiobarbituric acid reactive substances) values (<0.3 mg MDA (malondialdehyde)/kg) in the samples produced with reduced levels of sodium nitrite (0 and 75 mg/kg) without negative alternations on sensory attributes of odor and flavor. Generally, our findings confirmed that the usage of SEO could be a good solution to produce healthier DFS with reduced levels of sodium nitrite.

The utilisation of grapeseed oil in improving the quality of dry fermented sausages

2014 ◽  
Vol 49 (11) ◽  
pp. 2356-2363 ◽  
Author(s):  
Slaviša Stajić ◽  
Dušan Živković ◽  
Vladimir Tomović ◽  
Viktor Nedović ◽  
Marija Perunović ◽  
...  
Keyword(s):  
Grapeseed Oil ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Effect of sodium ascorbate and sodium nitrite on protein and lipid oxidation in dry fermented sausages

Meat Science ◽  
2016 ◽  
Vol 121 ◽  
pp. 359-364 ◽  
Author(s):  
A. Berardo ◽  
H. De Maere ◽  
D.A. Stavropoulou ◽  
T. Rysman ◽  
F. Leroy ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sodium Nitrite ◽  
Sodium Ascorbate ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Protein And Lipid Oxidation

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Meat Science ◽  
2009 ◽  
Vol 83 (2) ◽  
pp. 320-327 ◽  
Author(s):  
M.C. Cabeza ◽  
L. de la Hoz ◽  
R. Velasco ◽  
M.I. Cambero ◽  
J.A. Ordóñez
Keyword(s):  
Beam Radiation ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Determination of essential oil content in caraway (Carum carvi L.) species by means of supercritical fluid extraction

2011 ◽  
Vol 49 (No. 6) ◽  
pp. 277-282 ◽  
Author(s):  
J. Sedláková ◽  
B. Kocourková ◽  
L. Lojková ◽  
V. Kubáň
Keyword(s):  
Essential Oil ◽  
Essential Oils ◽  
Supercritical Fluid Extraction ◽  
Supercritical Fluid ◽  
Small Samples ◽  
Fluid Extraction ◽  
Carum Carvi ◽  
Main Portion

Dependently on planting conditions caraway fruits contain 1&ndash;9% of essential oils consisting of about 30 compounds. Carvone and limonene account for the main portion, about 95%. To evaluate the quality of various registered caraway (Carum carvi L.) cultivars (Kepron, Prochan and Rekord) planted during 1998&ndash;2000, regarding the effect of sample grinding and preparation, plant treatment and time of harvest, the amounts of essential oil and the carvone/limonene ratio were determined. Both whole and ground caraway seeds were extracted. As obvious from the results, SFE is not suitable for the determination of essential oils in whole seeds since the results are lower in comparison with those of ground caraway. The way of grinding was also examined. Of the three mills used, a&nbsp;splintery mill VIPO seemed to be the most suitable. Further, the amount of essential oil was studied in caraway gathered at the beginning of maturation (sample A) and at full ripeness (sample B) of caraway seeds. It was found that the samples gathered at full ripeness (samples B) had more essential oil. It was also concluded that the use of the regulator Roundup Bioaktiv during caraway maturation to unite the ripening of achenes in the main umbel and the first-order umbels, and the use of fungicides (Alert S&nbsp;and Prelude 10) affected positively the amount of essential oil in caraway. Possibilities of SFE application for the essential oil determination in small samples gathered during breeding were investigated. The results were used as a&nbsp;one of the criteria during breeding. Classical way of the essential oil determination does not allow this option. An alternative method for the isolation and determination of essential oils &ndash; supercritical fluid extraction (SFE) &ndash; was investigated in this study.

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

Meat Science ◽  
2001 ◽  
Vol 59 (1) ◽  
pp. 97-107 ◽  
Author(s):  
José M Bruna ◽  
Eva M Hierro ◽  
Lorenzo de la Hoz ◽  
Donald S Mottram ◽  
Manuela Fernández ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Volatile Composition ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Penicillium Aurantiogriseum

scholarly journals Effects of genotype, salt content and calibre on quality of traditional dry-fermented sausages

Food Control ◽  
2015 ◽  
Vol 56 ◽  
pp. 119-127 ◽  
Author(s):  
Marta Laranjo ◽  
Ana Cristina Agulheiro-Santos ◽  
Maria Eduarda Potes ◽  
Maria João Cabrita ◽  
Raquel Garcia ◽  
...  
Keyword(s):  
Salt Content ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents

2007 ◽  
Vol 226 (3) ◽  
pp. 449-458 ◽  
Author(s):  
Aurora Marco ◽  
José Luis Navarro ◽  
Mónica Flores
Keyword(s):  
Sensory Quality ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Curing Agents ◽  
Fermentation Stage
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