2026-06-18T00:46:57Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/112672026-01-23T01:05:38Zcom_10259_4292com_10259_5086com_10259_2604col_10259_4293

00925njm 22002777a 4500 dc Račkauskienė, Ieva author Rovira Carballido, Jordi author Jaime Moreno, Isabel author González San José, Mª Luisa author Venskutonis, Petras Rimantas author 2025-09 Strawberry leaf extract (SLE) was used in dry fermented sausages, “Salchichón”, to enrich them with antioxidants. The effect of SLE on various characteristics was monitored during ripening and storage. SLE had a slight effect on microbiological characteristics; however, the pH after 3, 14, and 21 days was slightly lower (4.51–4.55) in the samples with higher SLE concentration (0.5% + 1% dextrose). Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values of sausages with SLE and with ascorbic acid (reference antioxidant), at the end of ripening, were similar. SLE acted as a pro-oxidant when the sausage was stored in the light; however, it showed antioxidant activity in the dark and at 50 °C storage conditions. Higher extract concentration reduced redness a* value and increased yellowness b* value in the CIELab colour system. Addition of SLE to dry fermented sausages has no negative effect on the ripening process; however, storage conditions of the final product should be carefully controlled. Sensory analysis of the final product showed that SLE imparts a recognisable herbal odour; however, it did not reduce the overall product acceptability. It may be concluded that SLE may be a promising ingredient for increasing the nutritional quality of fermented sausages. 2076-3417 https://hdl.handle.net/10259/11267 10.3390/app15179240 2076-3417 Dry fermented sausage Salchichón Strawberry leaf extract Ripening Oxidative stability Colour coordinates Sensory quality Effects of Strawberry Leaf Extract on the Quality Characteristics and Oxidation Stability of Dry Fermented Sausage During Ripening and Storage