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.

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.

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 Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Animals ◽  
2019 ◽  
Vol 9 (2) ◽  
pp. 55 ◽  
Author(s):  
Martin Škrlep ◽  
Marjeta Čandek-Potokar ◽  
Nina Batorek-Lukač ◽  
Urška Tomažin ◽  
Mónica Flores
Keyword(s):  
Fatty Acids ◽  
Thiobarbituric Acid ◽  
Starter Cultures ◽  
Raw Material ◽  
Thiobarbituric Acid Reactive Substances ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Amino Acid Degradation ◽  
Sensory Analyses ◽  
Husbandry System

Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system. Physicochemical and sensory analyses were performed at the end of processing to characterize their quality. Dry-fermented sausages from organic pork retained more moisture, which resulted in higher water activity and softer texture (instrumental and sensory). They were more oxidized (higher thiobarbituric acid reactive substances (TBARS)), in agreement with more unsaturated fatty acid profile, a higher score for rancid taste, and a higher relative abundance of volatiles from lipid β-oxidation. Overall, dry-fermented sausages from organic pork had lower levels of volatile compounds, particularly, those originating from spices (despite the same quantity added) and lower levels of amino-acid degradation. Sensory analysis showed that dry-fermented sausages from organic pork had less intensive and vivid color, tasted more bitter and sour, and had more off-tastes. The observed differences could be related to initial differences in raw material (differences in meat pH and level of polyunsaturated fatty acids) affecting the process of fermentation.

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

scholarly journals Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages

Meat Science ◽  
2018 ◽  
Vol 145 ◽  
pp. 389-398 ◽  
Author(s):  
Chiara Aquilani ◽  
Francesco Sirtori ◽  
Monica Flores ◽  
Riccardo Bozzi ◽  
Benedicte Lebret ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Natural Antioxidants ◽  
Grape Seed ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Physico-Chemical Characteristics and Sensory Quality of Dry Fermented Sausages with Flaxseed Oil Preparations

2018 ◽  
Vol 68 (4) ◽  
pp. 367-375 ◽  
Author(s):  
Slaviša Stajić ◽  
Nikola Stanišić ◽  
Steva Lević ◽  
Vladimir Tomović ◽  
Slobodan Lilić ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Flaxseed Oil ◽  
Chemical Characteristics ◽  
Physico Chemical ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

scholarly journals Influence of Hurdle Applications on the Storage Stability of Dambu-nama

2021 ◽  
pp. 37-50
Author(s):  
M. O. Eke ◽  
C. C. Ariahu ◽  
J. O. Abu
Keyword(s):  
Citric Acid ◽  
Shelf Life ◽  
Thiobarbituric Acid ◽  
Acid Salt ◽  
First Order ◽  
Accelerated Storage ◽  
Physico Chemical ◽  
Plate Counts ◽  
And Storage ◽  
Storage Characteristics

The microbiological, physico-chemical, sensory and storage characteristics of dambu-nama (DN) as influenced by addition of citric acid, salt and sugar as hurdles were investigated. Preliminary sensory evaluation suggested that at citric acid level above 0.3%, sugar and salt levels above 2% each, the products were either too harsh or sweet for acceptance. Four products comprising DN with 0.1% citric acid + 2% salt and 2% sugar (DNC0.1), DN+ 0.2% citric + 2% salt + 2% sugar (DNC0.2), DN + 0.3% citric acid + 2% salt + 2% sugar (DNC0.3) and a control DN without citric acid , salt or sugar (DNC0) were produced and subjected to microbiological, sensory and storage analyses. Treatment of dambu-nama with the hurdles resulted in significant (p< 0.05) decrease in total plate and mould counts. Thiobarbituric acid, tyrosine and total plate counts varied very little with no definite trend, there by ruling out their use as possible indices of quality. The pH of dambu-nama exhibited a slow but definite decline with storage. The decrease in pH was best described by first order reaction kinetics (r2 ≥ 0.987) and adequately by the Arrhenius activated energy complex theory (r2 ≥ 0.991) with activation energies (kJ/mol) of 32.6 (DNC0), 27.6 (DNC0.1), 23.1 (DNC0.2) and 54.5 (DNC0.3), respectively. Treatment with the hurdles increased shelf-life of dambu-nama by a factor of 2.3 to 8.4 with shelf-life (wks) of 7.7 to 4.3 (DNC0), 17.8 to 10.3 (DNC0.1), 33.3 to 21.0 (DNC0.2) and 64.9 to 27.9 (DNC0.3), respectively for storage at 20 to 35oC. The objective of this study thus was to investigate quality changes in dambu-nama during normal and accelerated storage as influenced by the hurdles with the purpose of shelf-lives predictions.

scholarly journals Contagious is around: about some aspects of incorrect methodology and terminology in soil research and publications

2020 ◽  
Vol 3 (1) ◽  
Author(s):  
Oleg A. Savenkov ◽  
Natalia B. Naumova
Keyword(s):  
Negative Impact ◽  
Chemical Elements ◽  
Agar Plate ◽  
Validity Of Results ◽  
Colony Forming Units ◽  
Plate Counts ◽  
Chemical Determination ◽  
Communication Flow ◽  
Bacteria And Fungi ◽  
Definition Of

The article discusses some examples of incorrect methodology and terminology practice in soil research and publications. In particular, the authors draw attention to extremely inflated and unjustified use of the phrase “statistically significant”, to the controversy between the chemical determination and terminological definition of soil humus, to the inadequacy of using mass concentrations of chemical elements to inferring soil organic matter stoichiometry, to frequent interpreting empirical regression as if describing some conceptual relationship, to the principle impossibility to estimate bacteria and fungi numbers in soil by agar plate counts of colony-forming units. Based on the discussed examples, the authors conclude that the ease and the rate of the present-day communication flow will increasingly enhance the role of communication exchange in estimating the validity of results of a certain piece of scientific cognition, which will significantly increase the negative impact of consensuality, especially in soil science, as soil is one of the most complex natural bodies.

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