o:2113 Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite en araway (Carum carvi L.) essential oil (CEO: 0.01, 0.05, 0.10 µl/g) was used in dry- fermented 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. 1552099 10.1111/jfpp.15786 2023-05-24T12:18:05.639Z 44 yes 46 Vladimir Tomović aculty of Technology Novi Sad Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite Branislav Šojić Faculty of Technology Novi Sad, Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Jovo Savanović Faculty of Technology Novi Sad Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Sunčica Kocić-Tanackov Faculty of Technology Novi Sad Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Branimir Pavlić Faculty of Technology Novi Sad Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Marija Jokanović Faculty of Technology Novi Sad Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Vesna Đorđević Instiute of meat hygiene and technology Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person 0009-0008-5187-4089 Nenad Parunović Institute of meat hygiene and technology Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person 0000-0002-8193-4715 Aleksandra Martinović Faculty for Food Technology, Food Safety and Ecology, University of Donja Gorica, Podgorica, Montenegro Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Dragan Vujadinović Faculty of Technology Zvornik, University of East Sarajevo, Zvornik, Bosnia and Herzegovina Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person 2021 application/pdf 462006 https://unilib.phaidrabg.rs/o:2113 no yes 1 70 92000001 Journal of Food Procesing and Preservation e15786 2021