This study contributes new data concerning sensory characterization
and oxidative stability of salami from Argentina during
storage. The main sensory attributes described by panelists in drycured
salami were ’salami flavor’, ’salami odor’, ’salty’, and ’beef
color’. In addition, relationships between chemical indicators such
as PV, CD, moisture and descriptive attributes such as salami odor
and flavor, rancid odor, oxidized flavor and hardness are reported.
Chemical indicators and descriptive sensory attributes indicated
that the peanut skin extract at 0.1 ppm (E0.1 treatment) had a
protective effect, prolonging salami shelf life.
Salami is a meat product highly consumed in Argentina and
around the world because of both its high nutritional value and
sensory characteristics. However, the short shelf life of this product
may be a problem for its conservation. Findings obtained in this
work show that PSE may be used for preparing salami with a longer
shelf life and good sensory profile.