Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages

Abstract

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.

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

“…The CEO addition affected ( p < .05) increase of hardness and chewiness. These data are in contrary with those reported in our previous studies, where we showed that the same concentrations of juniper (Tomović et al., 2020) and sage essential oil (Šojić et al., 2021) had no effect on analyzed texture attributes. Decreased tenderness of meat products could be the result of protein oxidation and the creation of protein cross‐links (Jongberg et al., 2013), despite the addition of essential oils whose main goal was to inhibit both lipid and protein oxidative deterioration.…”

“…The obtained results confirmed synergistic effect of sodium nitrite (75 mg/kg) and CEO (0.10 µl/g) in increased redness of low‐fat dry‐fermented sausages. Similarly, in our previous studies we determined that essential oil obtained from juniper (Tomović et al., 2020) and sage (Šojić et al., 2021) efficiently improved the redness of dry‐fermented sausages produced with different levels of sodium nitrite. Beside traditional colorimeter (Minolta), color values of the meat products could be measured using computer vision system.…”

Impact of microencapsulated Ziziphora tenuior essential oil and orange fiber as natural‐functional additives on chemical and microbial qualities of cooked beef sausage

“…Essential oils (EOs) are natural compounds, proved to have antimicrobial and antioxidant activity (Mohajer et al, 2021), and have been widely used in processed meats due to their beneficial effects (Šojić et al, 2021; Tomović et al, 2020). Addition of Eos to sausages formulation improves their microbial and chemical stability and safety (Šojić et al, 2021; Viuda‐Martos et al, 2010a).…”

“…Essential oils (EOs) are natural compounds, proved to have antimicrobial and antioxidant activity (Mohajer et al, 2021), and have been widely used in processed meats due to their beneficial effects (Šojić et al, 2021; Tomović et al, 2020). Addition of Eos to sausages formulation improves their microbial and chemical stability and safety (Šojić et al, 2021; Viuda‐Martos et al, 2010a). Microencapsulation of Eos has progressed remarkably in recent years and could provide several benefits, including controlled release, reduced volatility, increased availability, solubility, stability, and bioavailability (increased antimicrobial and antioxidant activities; Abd Manaf et al, 2015; Viacava et al, 2018).…”

Preparation, Characterization, and Biocompatibility Assessment of Polymer-Ceramic Composites Loaded with Salvia officinalis Extract

“…Caffeic acid derivatives and widely distributed flavonoids, occurring mainly in the form of flavones (e.g., apigenin, luteolin and their respective 6-hydroxylated derivatives), flavonols and their glycosides (e.g., kaempferol and quercetin), play a significant role in sage activity [36,37]. By the presence of the mentioned components, the plant is attributed with antioxidant, antimicrobial, antiproliferative and anticarcinogenic properties [38]. Its ability to inhibit bone tissue resorption seems to be of particular interest [39].…”