Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life
The objective of this work was to study the effect of the addition of polyphenolic peanut skin extracts (PSE) and oregano essential oil (OEO) on the microbiological, chemical, and sensory properties of frankfurter-type sausages during storage. Seven treatments were prepared: control sample (C: with...
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| Formato: | Artículo revista |
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Facultad de Ciencias Agropecuarias.
2020
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| Acceso en línea: | https://revistas.unc.edu.ar/index.php/agris/article/view/25427 |
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I10-R10-article-254272020-06-30T20:32:50Z Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life Incorporación de extractos polifenólicos de tegumento de maní y aceite esencial de orégano en salchichas tipo Frankfurt: efectos en sus propiedades y vida útil Barrionuevo, María Guillermina Monje, Eloisa Enrico, Mabel Ryan, Liliana Asensio, Claudia Mariana Nepote, Valeria Grosso, Nelson Ruben polyphenols peanut skin oregano sausages sensory polifenoles tegumento de maní orégano salchichas sensorial The objective of this work was to study the effect of the addition of polyphenolic peanut skin extracts (PSE) and oregano essential oil (OEO) on the microbiological, chemical, and sensory properties of frankfurter-type sausages during storage. Seven treatments were prepared: control sample (C: without additives); sausage with commercial additives (F); with OEO (O); with Runner PSE (R); with Virginia PSE (V); with OEO and Runner PSE (OR), and with OEO and Virginia PSE (OV). Consumer tests and general composition analysis were performed on the fresh products (sausages without storage). Sausages were stored at 4 °C during 37 days and samples were extracted at days 0, 12, 23, and 37 for microbiological, chemical (peroxide value and conjugated dienes), and sensory descriptive analysis. All sausages had low fat content (3.36 g/100g) and good colour, flavour and texture acceptance scores by consumers (between 57 on a 9-point hedonic scale). The absence of commercial additives (nitrite, nitrate, and other compounds) affected the sausage characteristic colour, reducing the consumer’s acceptance. The treatments with natural additives had less microbiological and chemical deterioration compared to control sample. The results suggest peanut skin extracts and oregano essential oil can replace commercial additives as preservatives in sausages. El objetivo del trabajo fue estudiar el efecto del agregado de extractos polifenólicos de tegumento de maní (EP) y aceite esencial de orégano (AEO) en las propiedades microbiológicas, químicas y sensoriales de salchichas tipo Frankfurt durante el almacenaje. Se prepararon siete tratamientos: salchichas control (sin aditivos), con aditivos comerciales, con AEO, con EP Runner, con EP Virginia, con EP Runner y AEO y con EP Virginia y AEO. Inicialmente, sobre las muestras sin almacenaje, se determinó aceptabilidad por consumidores y composición química general. Las salchichas se almacenaron a 4 °C durante 37 días, y se extrajeron muestras para análisis microbiológico, químico (índice de peróxido, dienos conjugados) y sensorial descriptivo a los días 0, 12, 23 y 37. Todos los tratamientos tuvieron bajos contenidos de lípidos (3.36 g/100g) y buenos resultados de aceptabilidad, con valores entre 5-7 (escala hedónica de 9 puntos). La ausencia de aditivos comerciales (nitrito, nitrato y otros compuestos) afectó el color característico del producto, reduciendo su aceptabilidad. Los tratamientos con aditivos naturales tuvieron menor deterioro microbiológico y químico durante el almacenaje. Los resultados sugieren que los extractos de piel de maní y el aceite esencial de orégano pueden reemplazar a los aditivos comerciales como conservantes en salchichas. Facultad de Ciencias Agropecuarias. 2020-06-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.unc.edu.ar/index.php/agris/article/view/25427 AgriScientia; Vol. 37 No. 1 (2020); 41-51 AgriScientia; Vol. 37 Núm. 1 (2020); 41-51 1668-298X 10.31047/1668.298x.v37.n1 spa https://revistas.unc.edu.ar/index.php/agris/article/view/25427/30043 Derechos de autor 2020 María Guillermina Barrionuevo, Eloisa Monje, Mabel Enrico, Liliana Ryan, Claudia Mariana Asensio, Valeria Nepote, Nelson Ruben Grosso https://creativecommons.org/licenses/by-sa/4.0 |
| institution |
Universidad Nacional de Córdoba |
| institution_str |
I-10 |
| repository_str |
R-10 |
| container_title_str |
Revistas de la UNC |
| language |
Español |
| format |
Artículo revista |
| topic |
polyphenols peanut skin oregano sausages sensory polifenoles tegumento de maní orégano salchichas sensorial |
| spellingShingle |
polyphenols peanut skin oregano sausages sensory polifenoles tegumento de maní orégano salchichas sensorial Barrionuevo, María Guillermina Monje, Eloisa Enrico, Mabel Ryan, Liliana Asensio, Claudia Mariana Nepote, Valeria Grosso, Nelson Ruben Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life |
| topic_facet |
polyphenols peanut skin oregano sausages sensory polifenoles tegumento de maní orégano salchichas sensorial |
| author |
Barrionuevo, María Guillermina Monje, Eloisa Enrico, Mabel Ryan, Liliana Asensio, Claudia Mariana Nepote, Valeria Grosso, Nelson Ruben |
| author_facet |
Barrionuevo, María Guillermina Monje, Eloisa Enrico, Mabel Ryan, Liliana Asensio, Claudia Mariana Nepote, Valeria Grosso, Nelson Ruben |
| author_sort |
Barrionuevo, María Guillermina |
| title |
Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life |
| title_short |
Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life |
| title_full |
Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life |
| title_fullStr |
Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life |
| title_full_unstemmed |
Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life |
| title_sort |
incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf life |
| description |
The objective of this work was to study the effect of the addition of polyphenolic peanut skin extracts (PSE) and oregano essential oil (OEO) on the microbiological, chemical, and sensory properties of frankfurter-type sausages during storage. Seven treatments were prepared: control sample (C: without additives); sausage with commercial additives (F); with OEO (O); with Runner PSE (R); with Virginia PSE (V); with OEO and Runner PSE (OR), and with OEO and Virginia PSE (OV). Consumer tests and general composition analysis were performed on the fresh products (sausages without storage). Sausages were stored at 4 °C during 37 days and samples were extracted at days 0, 12, 23, and 37 for microbiological, chemical (peroxide value and conjugated dienes), and sensory descriptive analysis. All sausages had low fat content (3.36 g/100g) and good colour, flavour and texture acceptance scores by consumers (between 57 on a 9-point hedonic scale). The absence of commercial additives (nitrite, nitrate, and other compounds) affected the sausage characteristic colour, reducing the consumer’s acceptance. The treatments with natural additives had less microbiological and chemical deterioration compared to control sample. The results suggest peanut skin extracts and oregano essential oil can replace commercial additives as preservatives in sausages.
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| publisher |
Facultad de Ciencias Agropecuarias. |
| publishDate |
2020 |
| url |
https://revistas.unc.edu.ar/index.php/agris/article/view/25427 |
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