Abstract

The purpose of this study was to investigate the effects of pistachio green hull extract (PGH) as natural antioxidant and preservative on the quality of ω3 rich fermented sausage. Samples were prepared by linseed oil gelled emulsion and treated with PGH-extract (LGE-PGH), with synthetic antioxidant (LGE-BHA), and without antioxidant (LGE-NON) and properties of them were studied during the ripening and storage for two months. The results showed that the moisture and aw values of LGE-PGH were higher than LGE-NON. Moreover, LGE-PGH had lower TBARS values and higher ω3 and polyunsaturated fatty acids (PUFA) values compared to LGE-NON. The PGH-extract also reduced L* and b*, increased a* and hue in fermented sausages. Thus, the PGH-extract can be used as a natural preservative of ω3 rich dry fermented sausages without causing undesirable effects on it.

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