New Formulation towards Healthier Meat Products: <i>Juniperus communis</i> L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages
Vladimir Tomović,
Branislav Šojić,
Jovo Savanović,
Sunčica Kocić-Tanackov,
Branimir Pavlić,
Marija Jokanović,
Vesna Đorđević,
Nenad Parunović,
Aleksandra Martinović,
Dragan Vujadinović
Affiliations
Vladimir Tomović
Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia
Branislav Šojić
Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia
Jovo Savanović
Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia
Sunčica Kocić-Tanackov
Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia
Branimir Pavlić
Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia
Marija Jokanović
Faculty of Technology Novi Sad, Bulevar cara Lazara 1, University of Novi Sad, 21000 Novi Sad, Serbia
Vesna Đorđević
Institute of Meat Hygiene and Technology (INMES), Kaćanskog 13, 11040 Belgrade, Serbia
Nenad Parunović
Institute of Meat Hygiene and Technology (INMES), Kaćanskog 13, 11040 Belgrade, Serbia
Aleksandra Martinović
Faculty for Food Technology, Food Safety and Ecology, Donja Gorica, University of Donja Gorica, 81000 Podgorica, Montenegro
Dragan Vujadinović
Faculty of Technology Zvornik, Karakaj 1, University of East Sarajevo, 75400 Zvornik, Bosnia and Herzegovina
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 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.
