New Formulation towards Healthier Meat Products: <i>Juniperus communis</i> L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

New Formulation towards Healthier Meat Products: <i>Juniperus communis</i> L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

The effect of <i>Juniperus communis</i> L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and sensory attributes of dry ferm...

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Bibliographic Details
Main Authors: Vladimir Tomović, Branislav Šojić, Jovo Savanović, Sunčica Kocić-Tanackov, Branimir Pavlić, Marija Jokanović, Vesna Đorđević, Nenad Parunović, Aleksandra Martinović, Dragan Vujadinović
Format: Article
Language:English
Published: MDPI AG 2020-08-01
Series:Foods
Subjects:
<i>Juniperus communis</i> L.
essential oil
sodium nitrite
dry fermented sausage
Online Access:https://www.mdpi.com/2304-8158/9/8/1066

Internet

https://www.mdpi.com/2304-8158/9/8/1066

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