Effect of peanut skin extract on chemical and sensory stability of salami

RIVEROS C. G.; OLMEDO, R.; MESTRALLET, M.G.; ZUNINO, M. P.; ZYGADLO, J. A.; GROSSO, N. R.; NEPOTE V.

New Orleans

Congreso; Institute of Food Technologists-Annual Meeting +Food Expo; 2011

Cured meat products such as salami have high lipid content and relatively short shelf- life. The addition of different preservatives is used for extending the shelf-life in this kind of products. Natural additives are an alternative to avoid the use of synthetic compounds. Peanut skins are an industrial waste from the peanut blanching process. Peanut skin extracts have proved antioxidant properties in different food products. The objective of this study was to evaluate the effect of peanut skin extract on the preservation of the salami chemical and sensory properties. Peanut skin extract (PSE) was obtained with ethanol:water (70:30). The salami samples were prepared with beef, pork, bacon, salt, pepper and nutmeg. Different treatments were carried out: Control (salami without additives), E0.02 (salami with 0.02% PSE), E0.1 (salami with 0.1% PSE), and BHT (salami with 0.02% butyl hydroxyl toluene). Raw salami samples were cured at 15 ºC and 65% RH during 15 days and stored for 42 days at the same conditions. Cured samples were extracted every 7 days from storage. Peroxide value and sensory descriptive analysis were performed on the samples. Ten trained panelists evaluated different sensory attributes using an unstructured lineal scale of 150mm (0-150). The samples had the following peroxide values after 42 days of storage: Control 82.9, E0.02 46.5, E0.1 13.0, and BHT 0.7 meqO2/kg. Oxidized and salami flavors increased and decreased during storage, respectively. Peroxide value and descriptive results indicated that the peanut skin extract had protective effect prolonging the salami shelf-life. This protective effect was proportional to the extract concentration. The salami is a product highly consumed in Argentina due to its sensory characteristics and its shelf-life is a problem in the distribution chain. In addition, the phenolic compounds extracted from peanut skins as natural ingredient with preservative properties could have impact in food industry.