Antioxidants are used to prevent fats and oils, especially unsaturated ones, from becoming rancid. This allows an extended shelf life.
Frequently used antioxidants are:
- Rosemary extract
- Ascorbyl palmitate
They can be used alone or in combination. In combination they act to some extent synergistically
The use of antioxidants is particularly advantageous with salami and dry-cured ham if they are to be matured or stored for a long time (e.g. pizza salami).
Use in sausages produced without nitrite curing salt is similarly beneficial since the nitrite's antioxidant effect is absent here.