Abstract
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.
Highlights
Fermented sausages have been manufactured in many countries worldwide
We found that Juniperus communis L. essential oil efficiently suppressed lipid oxidation and microbial growth and enhanced the color of cooked pork sausages [30]
Present results were in accordance with similar studies since it was reported that monoterpene hydrocarbons [α-pinene (31.1%), β-myrcene (16.3%), sabinene (7.5%), limonene (6.2%) and β-pinene (3.7%)] were the major compounds identified in commercial Juniperus communis L. essential oil (JEO) [47]
Summary
Fermented sausages have been manufactured in many countries worldwide. Customers are becoming progressively aware of these meat products for their unique sensory characteristics and important health benefits [1]. Dry fermented sausages are produced using fresh or frozen meat (70–80%) and back fat (20–30%), salt, starter cultures, spices and food additives [2,3]. Owing to the relatively high level of fat and distinctive processing technology (e.g., using diverse raw materials, absence of thermal treatment), fermented sausages are highly susceptible to quality deterioration, including lipid oxidation and bacterial growth [2,3]. Lipid oxidation is one of the chief non-microbial factors in quality deterioration in meat and meat-derived products [4]. It is well known that meat products become very susceptible to oxidative
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