Química Biológica, FCA-UNC, IMBIV-CONICET, X5016GCA, Córdoba, Argentina.
J Sci Food Agric. 2013 May;93(7):1751-7. doi: 10.1002/jsfa.5965. Epub 2012 Dec 12.
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.
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.
Chemical indicators and descriptive results indicated that PSE retards lipid oxidation and preserves sensory properties of salami, prolonging its shelf life.
花生皮提取物（PSE）已被证明在不同食品中有抗氧化特性。本研究的目的是评估花生皮提取物作为天然防腐剂对萨拉米香肠在储存过程中的化学稳定性和感官特性的影响。
采用乙醇-水法提取 PSE，并将其添加到萨拉米香肠样品的制备过程中。生的萨拉米香肠样品在 15°C 和 65%相对湿度下进行腌制和储存。对样品进行水分、过氧化物值、共轭二烯、游离脂肪酸和感官描述性属性的评估。在所有样品中，过氧化物值在储存过程中均增加，对照组（未添加添加剂的萨拉米香肠）为 82.9，添加 0.2 g/kg PSE（E0.02）的萨拉米香肠为 18.0，添加 1.0 g/kg PSE（E0.1）的萨拉米香肠为 13.0，添加丁基羟基甲苯（BHT）的萨拉米香肠为 0.63 meqO₂/kg 在储存 42 天后。BHT 和 E0.1 处理可降低氧化风味强度的增加，并降低萨拉米风味强度的降低。
化学指标和描述性结果表明，PSE 可延缓脂质氧化，保持萨拉米香肠的感官特性，延长其货架期。
