o:417 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 2022-06-07T10:30:23.036Z 44 yes 46 Vladimir Tomović Faculty of Technology Novi Sad, University of Novi Sad Branislav Šojić Faculty of Technology Novi Sad, University of Novi Sad person Jovo Savanović Faculty of Technology Novi Sad, University of Novi Sad person Sunčica Kocić-Tanackov Faculty of Technology Novi Sad, University of Novi Sad person Branimir Pavlić Faculty of Technology Novi Sad, University of Novi Sad person Marija Jokanović Faculty of Technology Novi Sad, University of Novi Sad person Vesna Đorđević Instiute of meat hygiene and technology person 0009-0008-5187-4089 Nenad Parunović Institute of meat hygiene and technology person 0000-0002-8193-4715 Aleksandra Martinović Faculty for Food Technology, Food Safety and Ecology, University of Donja Gorica, Podgorica person Dragan Vujadinović Facult y of Technology Zvornik person application/pdf 462006 https://unilib.phaidrabg.rs/o:417 no yes 1 70 92000001 71A01 Journal of food processing and preservation e15786 Wiley 2021