New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages.
作者： Vladimir Tomović , Branislav Šojić , Jovo Savanović , Sunčica Kocić-Tanackov , Branimir Pavlić
DOI: 10.3390/FOODS9081066
关键词: Chemistry 、 Fermentation 、 Food science 、 Listeria monocytogenes 、 TBARS 、 Flavor 、 Essential oil 、 Bacterial growth 、 Sodium nitrite 、 Lipid oxidation
摘要: The effect of Juniperus communis L. essential oil (JEO) addition at concentrations 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture sensory attributes dry fermented sausages produced with different levels fat (15 25%) sodium nitrite (0, 75 150 mg/kg) was assessed. Reduced level (75 in combination all three JEO (0.01–0.10 µL/g) resulted satisfying physico-chemical (color texture) properties improved oxidative stability (TBARS < 0.3 mg MDA/kg) 25% fat. However, had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. sulfite-reducing clostridia) were detected any sample throughout the storage period (225 days). results this study revealed significant antioxidative activity consequently its high potential as effective partial replacement for sausages.
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