Abstract
Peanut skins are a low-value byproduct of peanut processing operations. They have been found to contain significant levels of natural antioxidants, but their antioxidant activity in muscle foods is unknown. The effects of peanut skin extracts on oxidation (TBARS) and color (CIE L ∗ a ∗ b ∗) was studied in ground beef and ground beef with added salt, phosphate (STP) and nitrite/erythorbate. Cooking loss, microbial growth, aroma acceptability and texture were also examined. The most significant reduction in oxidation was in ground beef or samples with salt, followed by phosphate (STP) or nitrite/erythorbate. Because of their low effective concentrations (200 ppm), the extracts did not cause color change ( P > 0.05) of the products indicated by CIE L ∗ a ∗ b ∗ value. The extracts had no effect ( P > 0.05) on sensory aroma. The phenolic extract from peanut skin had no effect ( P > 0.05) on the cooking loss of the ground beef as well as the cured and uncured formulated products. The microbial growth in fresh ground beef was not affected (P < 0.05) by the phenolic extract.
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