Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/13076
Title: Sage (Salvia officinalis L.) essential oil as a potential replacement for sodium nitrite in dry fermented sausages
Authors: Šojić, Branislav
Tomović, Vladimir
Savanović Jovo
Kocić-Tanackov Sunčica
Pavlic, Branimir
Jokanovic̈ Marija
Milidrag Ardea
Martinović Aleksandra
Vujadinović Dragan
Vukić, Milan
Journal: Processes
Issue Date: 1-Mar-2021
Abstract: 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.
URI: https://scidar.kg.ac.rs/handle/123456789/13076
Type: Article
DOI: 10.3390/pr9030424
SCOPUS: 85102245715
Appears in Collections:Faculty of Medical Sciences, Kragujevac
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