High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichon").

ABSTRACT: White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers. The aim of this study was to investigate whether it can also delay lipid oxidation in dry-cured sausages, and to compare its effect when added at 0.5 and 3% with those of synthetic additives (sodium nitrite and ascorbic acid) and no additives (Control) in lipid and protein oxidation, the instrumental color, the sensory characteristics, and the volatile compounds. The pomace (68.7 ± 7.4 mmol Trolox g^-1) was as effective as the additives at preventing lipid oxidation, resulting in values 3.2-3.8 times lower than the Control sausages. However, the pomace was not effective at decreasing the microbial counts, improving the i

SUBMITTER: Carrapiso AI 

PROVIDER: S-EPMC10931158 | biostudies-literature | 2024 Feb

REPOSITORIES: biostudies-literature