期刊
PROCESSES
卷 9, 期 3, 页码 -出版社
MDPI
DOI: 10.3390/pr9030424
关键词
sage essential oil; sodium nitrite; fat; dry fermented sausages
资金
- Ministry of Education, Science and Technological Development, Republic of Serbia [451-03-68/2020-14/200134]
- Ministry of Science of Montenegro [01-3660/2]
The study shows that replacing sodium nitrite with sage essential oil can improve the quality of dry fermented sausages without negative impacts on color, texture, and microbiological quality.
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 mu L/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 mu L/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.
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