To reduce the number of preservatives in foods, this study evaluated the oxidative, microbiological, and sensory stability of fish salami containing a red propolis hydroalcoholic extract (RPHE) in place of the butyl hydroxytoluene (BHT) antioxidant. Initially, the RPHE was characterized chemically and biologically. Subsequently, the antimicrobial and physicochemical activity of the most accepted salami formulation in sensory analysis (F3 = 0.4% RPHE) and of the control formulations (F1 = 0.01% BHT and F5 = without antioxidant) were evaluated during the maturation. RPHE showed promising biological activity. 16 chemical compounds were identified in the RPHE, including the chemical marker formononetin. Salami with 0.4% RPHE showed high sensory acceptance and effectively delayed deterioration (19.67 mg TVB-N 100/g) and lipid oxidation of salami (0.7 mg MDA eq/kg). The use of RPHE as a natural preservative is promising to produce fish salami.

为了减少食品中防腐剂的数量，本研究评估了含有红蜂胶水醇提取物 (RPHE) 代替丁基羟基甲苯 (BHT) 抗氧化剂的鱼腊肠的氧化、微生物和感官稳定性。最初，RPHE 的特点是化学和生物学。随后，在成熟过程中评估了感官分析中最被接受的意大利腊肠配方（F3 = 0.4% RPHE）和对照配方（F1 = 0.01% BHT 和 F5 = 不含抗氧化剂）的抗菌和物理化学活性。RPHE 显示出有希望的生物活性。在 RPHE 中鉴定出 16 种化合物，包括化学标记物紫荆花素。含 0.4% RPHE 的意大利腊肠表现出较高的感官接受度并有效延缓意大利腊肠的变质 (19.67 mg TVB-N 100/g) 和脂质氧化 (0. 7 毫克 MDA eq/kg)。使用 RPHE 作为天然防腐剂有望生产鱼萨拉米香肠。