Effects of natural antioxidants on the lipid oxidation, physicochemical and sensory characteristics, and shelf life of sliced salami Characteristics/shelf life of salami added with natural antioxidants

Abstract

This study aimed to use natural antioxidants (rosemary and curry leaf extracts - AT1 and a mixture of tocopherols - AT2) in sliced salami to prevent lipid oxidation, preserve physicochemical and sensory characteristics, and increase the shelf life. Five formulations were developed in addition to a control formulation and physical-chemical, microbiological and sensory evaluations were performed. The physicochemical and sensory characteristics did not change and the sliced salami was microbiologically suitable for consumption at the end of the 120 days. The natural antioxidants at the concentrations tested slowed down the oxidation reactions, preserved the color and provided a 30-day extension in the shelf life of sliced salami.