ICDSUPL2-T046

Volume: 2, 2023
2^nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT

Abstract number: T046

DOI: https://doi.org/10.24326/ICDSUPL2.T046

Published online: 19 April 2023

ICDSUPL, 2, T046 (2023)

Influence of tomato pomace on selected quality characteristics of raw fermented sausages

Patrycja Skwarek¹*, Małgorzata Karwowska¹

¹ Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

^{* Corresponding author: patrycja.skwarek@up.lublin.pl}

Abstract

Meat constitutes a significant part of the human diet due to its nutritional value. It is a valuable source of nutrients, including vitamins and minerals. However, its consumption is subjected to consumer concerns, lifestyles and preference. The use of nitrites and nitrates is a part of the meat processing tradition associated with their multidirectional impact on the quality of meat products. Despite the beneficial properties of nitrites and nitrates in meat products, the processing of meat using these additives is closely related to the harmful effects for human health. The increase in people’s awareness of the relationship between diet and health, along with new processing technologies, have both heightened interest in the development of new, healthy food products. One strategy to improve the nutritional value of meat products is to eliminate or reduce synthetic additives. Therefore, so much attention has been paid to the development of functional food products enriched with natural functional bioactive compounds. Food industry by-products are a good source of natural antioxidants and antimicrobials, contain polyphenols, carotenoids and vitamins. The aim of the study was to evaluate the effect of freeze-dried tomato pomace on physicochemical parameters and antioxidant properties of dry fermented sausages with a reduced content of nitrites. In addition, freeze-dried tomato pomace was analyzed in terms of carotenoid content, including lycopene and β-carotene, antioxidant properties and total polyphenol content. Four different sausage formulations were prepared: control sample, and samples with 0.5%, 1% and 1.5% addition of freeze-dried tomato pomace. The sausages were analyzed including: pH and water activity, content of biogenic amines, color parameters (CIE L * a * b *). The change of antioxidant properties depending on the amount of the additive used was also assessed (against ABTS+ and DPPH radicals). Microbiological analyzes were also carried out to determine product safety. In conclusion, the obtained results indicate that the addition of tomato pomace at a concentration of 1.5% is the most beneficial for color stabilization, improvement of microbiological quality and antioxidant capacity. Therefore, the research results suggest that tomato by-products can be used in the meat industry to reduce nitrates and improve their antioxidant activity.

How to cite

P. Skwarek, M. Karwowska, 2023. Influence of tomato pomace on selected quality characteristics of raw fermented sausages. In: 2nd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL2.T046