BACKGROUND: Peanut skin extracts (PSEs) have proven 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: PSE was obtained with ethanol-water and added during the preparation of salami samples. Raw salami samples were cured and stored at 15 °C and 65% relative humidity. 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 butylated hydroxytoluene (BHT) after 42 days of storage. BHT and E0.1 treatments resulted in a lower increase in the intensity of oxidized flavor and a lower decrease in the intensity of salami flavor. CONCLUSION: Chemical indicators and descriptive results indicated that PSE retards lipid oxidation and preserves sensory properties of salami, prolonging its shelf life.
BACKGROUND:Peanut skin extracts (PSEs) have proven 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: PSE was obtained with ethanol-water and added during the preparation of salami samples. Raw salami samples were cured and stored at 15 °C and 65% relative humidity. 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 butylated hydroxytoluene (BHT) after 42 days of storage. BHT and E0.1 treatments resulted in a lower increase in the intensity of oxidized flavor and a lower decrease in the intensity of salami flavor. CONCLUSION: Chemical indicators and descriptive results indicated that PSE retards lipid oxidation and preserves sensory properties of salami, prolonging its shelf life.