الفهرس 
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Abstract
Sausage is one of the popular foodstuffs, its quality deterioratesdue to lipid oxidation and microbial growth. The aim of this study was to evaluate the influence of some essential oils (EOs) on the chemical composition, the rate of lipid oxidation and microbial growth in sausage with or without nitrite during the frozen storing for three months at -18°C. Four EOs for cinnamon, clove, rosemary, and thymewas added by 200 ppm during making sausage.The obtained results indicate that the major components of the tested EOs for cinnamon, clove, rosemary, and thyme are cinnamaldehyde, eugenol, 1,8-cineole, and thymol, respectively. Adding100 ppmNaNO2 to sausage resulted in a decrease in its moisture and crude lipids contents. And, it caused an increase in its ash and protein contents.Adding one from the tested EOs increased the nitrite’s effect on the chemical composition of sausage. In addition, they lowered TBARs values, residual nitrite content, and total bacterial count (TBC) in samples. These EOs increased the nitrite’s impact in reducing lipid oxidation and TBC in sausage samples.Proteus was more sensitive to the effect of either nitrite or EO adding than Klebsiella. Meanwhile, E. coli was the most resistant bacteria. Besides, the tested EOs increase the inhibitory effect of nitrite on Aspergillus niger and Candida albicans in sausage. So, the tested EOs have antioxidant and antimicrobial activities in raw beef sausage during frozen storage. Also, they have a synergistic effect on nitrite. Therefore, it is suggested that the tested EOs, especially cinnamon and thyme, could be utilized to extend the sausage shelf-life, lessen the proportion of the added nitrite quantity for avoiding the formation of carcinogenic N-nitrosamines in sausage.