Caraway ( Carum carvi L.) essential oil improves quality of dry‐fermented sausages produced with different levels of sodium nitrite

Abstract

Caraway (Carum carvi L.) essential oil (CEO: 0.01, 0.05, 0.10 µl/g) was used in dryfermented sausages manufactured with 15% and 25% of fat and three levels of sodium nitrite (0, 75, 150 mg/kg). Dry-fermented sausages were vacuum packed and stored (225 days) and their physico-chemical, microbial, and sensory attributes were assessed (a total of 288 dry-fermented sausages were produced). The inclusion of CEO had a significant effect on pH, texture and color, odor, and flavor. Moreover, the partial and total replacement of sodium nitrite with CEO (0.01 µl/g) provided acceptable TBARS values (<0.3 mg MDA/kg) in low-fat (15%) of sausages throughout the storage. The usage of CEO at 0.10 µl/g affected formation of atypical flavor.Generally, our findings confirmed that the CEO has promising potential for development of dry-fermented sausages with reduced level of sodium nitrite, primarily regarding their oxidative stability. Practical applicationsThe usage of natural antioxidants is one of the key strategies in the novel meat industry. Concerning strong antioxidant potential, CEO could be used as an emerging antioxidant and potential substitute for sodium nitrite in meat processing.

Time-Dependent Effects of Caraway Essential Oil on the Total Antioxidant Capacity of Rapeseed, Olive, and Grapeseed Oils

“…Carvone (77.00%) was identified as the predominant compound in CEO, followed by d,l-limonene (18.05%). The content of two major terpenoids was followed by dihydrocarvone (1.05%), while all other detected volatiles were observed in <1% relative percentage (Tomović et al, 2022).…”

“…Environmental conditions have a significant effect on seed quality, in other words, hot and dry weather is associated with significantly lower quality fruit (Mahboubi, 2019). CEO was characterised in terms of the chemical profile of volatile terpenoid compounds prior to its addition to meat products (Tomović et al, 2022). Carvone (77.00%) was identified as the predominant compound in CEO, followed by d,l-limonene (18.05%).…”

“…This natural coating was able to protect the food from lipid oxidation, and maintained higher odour and taste scores after storage for five months. The results obtained by Tomović et al (2022) suggested that CEO (0.01 µl•g -1 ) could be used as a safe antioxidant and an effective substitute for sodium nitrite in the processing of dry fermented sausages.…”

“…The potent antioxidant activity of CEO is promising for its application in food preservation, particularly in the stabilisation of edible oils susceptible to oxidative degradation. The incorporation of CEO into edible oil formulations and food products may help to extend shelf life, improve sensory attributes, and maintain nutritional quality, thus contributing to the development of healthier and more sustainable food products (Gniewosz et al, 2013;Krkic et al, 2018;Tomović et al, 2022). The effect of caraway meal on fish growth and performance was evaluated by supplementing fish diets with different concentrations of caraway meal (5, 10, 15, and 20 g•kg -1 ).…”

Influence of different types of sugar on overfeeding performance–part of meat quality

“…Meat with high concentrations of UFAs is prone to oxidation, which can lead to rancidity, poor flavor, and color. The 2-thiobarbituric acid (MDA) reflects the concentration of lipid oxidation products, which may contribute to meat flavor ( Tomovic et al, 2021 ). In this current study, the lipid oxidation state was assessed by measuring the MDA value of the muscle.…”