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: PSEwas 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.
BACKGROUND: Peanut skin extracts (PSEs) have proven antioxidant properties in different food products. The objective of thisstudy was to evaluate the effect of peanut skin extract as natural preserving compounds on chemical stability and sensoryproperties of salami during storage.RESULTS: PSEwas obtained with ethanol–water and added during the preparation of salami samples. Raw salami samples werecured and stored at 15 ◦C and 65% relative humidity. Moisture, peroxide value, conjugated dienes, free fatty acids and sensorydescriptive attributes were evaluated on the samples. Peroxide values increased during storage in all samples and were 82.9in 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), and0.63 meqO2 kg−1 in salami with butylated hydroxytoluene (BHT) after 42 days of storage. BHT and E0.1 treatments resulted ina lower increase in the intensity of oxidized flavor and a lower decrease in the intensity of salami flavor.
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