2026-10-12T00:16:25Zhttps://riubu.ubu.es/oai/requestoai:riubu.ubu.es:10259/112672026-01-23T01:05:38Zcom_10259_4292com_10259_5086com_10259_2604col_10259_4293
Repositorio Institucional de la Universidad de Burgos
author
Račkauskienė, Ieva
author
Rovira Carballido, Jordi
author
Jaime Moreno, Isabel
author
González San José, Mª Luisa
author
Venskutonis, Petras Rimantas
2026-01-22T11:26:04Z
2026-01-22T11:26:04Z
2025-09
2076-3417
https://hdl.handle.net/10259/11267
10.3390/app15179240
2076-3417
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.
eng
Atribución 4.0 Internacional
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
info:eu-repo/semantics/article
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URL
https://riubu.ubu.es/bitstream/10259/11267/1/Rackauskiene-as_2025.pdf
File
MD5
17f5f9151c343819e2267bb5e2dbb121
1771040
application/pdf
Rackauskiene-as_2025.pdf