o:283 Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite en Caraway (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 2022-05-16T10:51:35.334Z 44 yes 46 Vladimir Tomović Facult y of Technology Novi Sad, University of Novi Sad, Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite Branislav Šojić Facult y of Technology Novi Sad, Universit y of Novi Sad, Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Jovo Savanović Facult y of Technology Novi Sad, Universit y of Novi Sad, Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Sunčica Kocić-Tanaskov Facult y of Technology Novi Sad, Universit y of Novi Sad, Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Branimir Pavlic Facult y of Technology Novi Sad, Universit y of Novi Sad, Caraway (Carum carvi L.) essential oil improves quality of dry- fermented sausages produced with different levels of sodium nitrite person Marija Jokanović Facult y of Technology Novi Sad, Universit y of 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 Facult y for Food Technology, Food Safet y and Ecology, Universit y 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 Facult y of Technology Zvornik, Universit y 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 application/pdf 496140 https://unilib.phaidrabg.rs/o:283 no yes 1 70 92000001 71A01 Journal of food processing and preservation e15786 Wiley 2021