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

LARRAURI M; BARRIONUEVO G; RIVEROS, C.; MESTRALLET MG; ZUNINO MP; ZYGADLO, J.A.; GROSSO NR; NEPOTE V

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: Londres; Año: 2013 vol. 93 p. 1751 - 1757

0022-5142

BACKGROUND: 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 as natural preserving compounds on chemical stability and sensory properties of salami during storage. RESULTS: Peanut skin extract (PSE) was obtained with ethanol-water and added during the preparation of salami samples. Raw salami samples were cured and stored at 15 ºC and 65% RH. Moisture, peroxide value, conjugated dienes, free fatty acids and sensory descriptive attributes were evaluated on the samples. Peroxide values increased during storage in all samples and were 82.9 in Control (salami without additives), 18.0 in salami with 0.2 g kg-1 PSE (E0.02), 13.0 in salami with 1.0 g kg-1 PSE (E0.1), and 0.63 meqO2 kg-1 in salami with BHT after 42 days of storage. BHT and E0.1 treatments had lower increase in the intensity of oxidized flavor and lower decrease in the intensity of salami flavor. CONCLUSION: Chemical indicators and descriptive results indicated that the peanut skin extract retards lipid oxidation and preserve sensory properties of salami prolonging its shelf-life.