RT info:eu-repo/semantics/article
T1 Effects of Strawberry Leaf Extract on the Quality Characteristics and Oxidation Stability of Dry Fermented Sausage During Ripening and Storage
A1 Račkauskienė, Ieva
A1 Rovira Carballido, Jordi
A1 Jaime Moreno, Isabel
A1 González San José, Mª Luisa
A1 Venskutonis, Petras Rimantas
K1 Dry fermented sausage
K1 Salchichón
K1 Strawberry leaf extract
K1 Ripening
K1 Oxidative stability
K1 Colour coordinates
K1 Sensory quality
K1 Aditivos alimentarios
K1 Food additives
K1 Evaluación sensorial
K1 Sensory evaluation
AB 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.
PB MDPI
SN 2076-3417
YR 2025
FD 2025-09
LK https://hdl.handle.net/10259/11267
UL https://hdl.handle.net/10259/11267
LA eng
DS Repositorio Institucional de la Universidad de Burgos
RD 20-abr-2026