title: Effect of peanut skin extract on chemical stability and sensory properties of salami during storage.
abstract: 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.
  
  
  CONCLUSIONS
  Chemical indicators and descriptive results indicated that PSE retards lipid oxidation and preserves sensory properties of salami, prolonging its shelf life.
authors.affiliation: Química Biológica, FCA-UNC, IMBIV-CONICET, X5016GCA, Córdoba, Argentina.
authors.forename: Mariana
authors.initials: M
authors.lastname: Larrauri
authors.forename: M Guillermina
authors.initials: MG
authors.lastname: Barrionuevo
authors.forename: Cecilia
authors.initials: C
authors.lastname: Riveros
authors.forename: Marta G
authors.initials: MG
authors.lastname: Mestrallet
authors.forename: Maria P
authors.initials: MP
authors.lastname: Zunino
authors.forename: Julio A
authors.initials: JA
authors.lastname: Zygadlo
authors.forename: Nelson R
authors.initials: NR
authors.lastname: Grosso
authors.forename: Valeria
authors.initials: V
authors.lastname: Nepote
mesh_terms: D000818:Animals; D000975:Antioxidants; D010367:Arachis; D002084:Butylated Hydroxytoluene; D002417:Cattle; D004032:Diet; D005519:Food Preservation / Q000379:methods*; D005520:Food Preservatives; D061353:Food Storage / Q000379:methods; D006801:Humans; D006813:Humidity; D008461:Meat Products / Q000032:analysis*; D009754:Nuts; D010545:Peroxides / Q000378:metabolism*; D010936:Plant Extracts; D013552:Swine; D013649:Taste; D013696:Temperature
chemical_list: D000975:Antioxidants; D005520:Food Preservatives; D010545:Peroxides; D010936:Plant Extracts; D002084:Butylated Hydroxytoluene