Effect of peanut skin extract on chemical stability and sensory properties of salami during storage

Larrauri, Mariana; Barrionuevo, Matías; Riveros, Cecilia Gabriela; Mestrallet, Marta Graciela; Zunino, María Paula; Zygadlo, Julio Alberto; Grosso, Nelson; Nepote, Valeria

doi:10.1002/jsfa.5965

Cited by 31 publications

(30 citation statements)

References 22 publications

(47 reference statements)

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“…In other work, peanut skin extracts added to different products (sunflower oil, honey roasted peanuts and salami) exhibited antioxidant properties (Nepote and others ; Larrauri and others ).…”

Section: Resultsmentioning

confidence: 87%

“…Peanut skin extract and BHT were added into the coating solution before covering the almonds in 0.2% (Larrauri and others ) and 0.02% (CAA ), respectively, to obtain E and BHT samples.…”

Section: Methodsmentioning

confidence: 99%

“…Peanut skins are a residue of the blanching process. They are generally used to feed livestock, but also have an interesting potential as a source of natural edible antioxidants (Nepote and others ,b, ; Larrauri and others ). Peanut skins contain a high proportion of phenolic antioxidant substances such as phenolic acids, stilbenes (resveratrol) and flavonoids, the main phenolic compounds being proanthocyanidins (Nepote and others ; Sobolev and others ; Francisco and Resurreccion ; Ma and others ).…”

Section: Introductionmentioning

confidence: 99%

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Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Larrauri

Demaría

Ryan

et al. 2015

Journal of Food Science

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Almonds provide many benefits such as preventing heart disease due to their high content of oleic fatty acid‐rich oil and other important nutrients. However, they are susceptible to oxidation reactions causing rancidity during storage. The objective of this work was to evaluate the chemical and sensory quality preservation of almonds coated with carboxymethyl cellulose and with the addition of natural and synthetic antioxidants during storage. Four samples were prepared: almonds without coating (C), almonds coated with carboxymethyl cellulose (CMC), almonds coated with CMC supplemented with peanut skins extract (E), and almonds coated with CMC and supplemented with butylhydroxytoluene (BHT). Proximate composition and fatty acid profile were determined on raw almonds. Almond samples (C, CMC, E and BHT) were stored at 40 °C for 126 d. Lipid oxidation indicators: peroxide value (PV), conjugated dienes (CD), volatile compounds (hexanal and nonanal), and sensory attributes were determined for the stored samples. Samples showed small but significant increases in PV, CD, hexanal and nonanal contents, and intensity ratings of negative sensory attributes (oxidized and cardboard). C had the highest tendency to deterioration during storage. At the end of storage (126 d), C had the highest PV (3.90 meqO2/kg), and BHT had the lowest PV (2.00 meqO2/kg). CMC and E samples had similar intermediate PV values (2.69 and 2.57 meqO2/kg, respectively). CMC coating and the addition of natural (peanut skin extract) and synthetic (BHT) antioxidants provide protection to the roasted almond product.

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Section: Resultsmentioning

confidence: 87%

“…Peanut skin extract and BHT were added into the coating solution before covering the almonds in 0.2% (Larrauri and others ) and 0.02% (CAA ), respectively, to obtain E and BHT samples.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Larrauri

Demaría

Ryan

et al. 2015

Journal of Food Science

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“…The intensity ratings of these negative attributes increase during storage, as has been observed in numerous food products as a consequence of the deterioration process . One way to prevent or reduce lipid oxidation reactions in a food product is to use edible coatings or to add antioxidants …”

Section: Introductionmentioning

confidence: 99%

Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels

2015

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“…The addition of dried sea buckthorn berries in the form of powder and brew increased springiness, gumminess, and chewiness of final meat products and provided higher protection against lipid oxidation in cooked salami (Salejda, Tril, & Krasnowska, 2014). In other study, the addition of peanut skin extract in salami lead to retard lipid oxidation and preserves sensory properties of salami, prolonging its shelf life (Larrauri et al, 2013). Soy protein extract with high nutritional value is an important additive (Akesowan, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effect of grape seed flour on the quality of summer salami

Amariei

Anchidin-Norocel

Pădureț

et al. 2018

J Food Process Preserv

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The effects of grape seed flour (GSF) on physicochemical, microbiological, and textural properties of summer salami were investigated under refrigeration at 4 °C for 5 weeks. The addition of 1.8, 3% GSF which replaces soy protein extract, determined changes in the physical and chemical parameters as well as changes of texture properties, through the increasing hardness (122.2 ÷ 329.5 N), gumminess (76.15 ÷ 187.30 N), and chewiness (56.12 ÷ 124.27 N). Moreover, this addition also had positive influences on product color. GSF contains a considerable amount of micro and macroelements (analyzed by Inductively Coupled Plasma Mass Spectrometry), and of polyphenols (determined by the Folin–Ciocalteu method) which contribute to the increase in the nutritional value of the product. Pearson correlation indicated a negative influence of GSF addition in summer salami on texture parameters such as elasticity and cohesiveness (p < .01), while showing a strong positive correlation between hardness, chewiness, gumminess, and storage time (p < .01). Practical applications The soy protein was replaced with grape seed flour in summer salami in order to develop a nonallergenic product with an improved texture and color. The addition of GSF determined changes in the physical and chemical parameters and a higher stability of color parameters.

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Effect of peanut skin extract on chemical stability and sensory properties of salami during storage

Abstract: Chemical indicators and descriptive results indicated that PSE retards lipid oxidation and preserves sensory properties of salami, prolonging its shelf life.

Cited by 31 publications

References 22 publications

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Chemical and Sensory Quality Preservation in Coated Almonds with the Addition of Antioxidants

Thyme and basil essential oils included in edible coatings as a natural preserving method of oilseed kernels

Effect of grape seed flour on the quality of summer salami

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