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.
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The datasets generated during and/or analyzed during the current study are available from the corresponding author on reasonable request.
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F.D. conceived the idea, carried out the experiments, and corrected the manuscript; A.P.R carried out the experiments and corrected the manuscript; A.T.A. supervised the work and wrote and corrected the manuscript; I.B.T conceived the idea, supervised the work, and wrote and corrected the manuscript.
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Demarco, F., Rômio, A.P., da Trindade Alfaro, A. et al. Effects of Natural Antioxidants on the Lipid Oxidation, Physicochemical and Sensory Characteristics, and Shelf Life of Sliced Salami. Food Bioprocess Technol 15, 2282–2293 (2022). https://doi.org/10.1007/s11947-022-02877-2
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DOI: https://doi.org/10.1007/s11947-022-02877-2