Volume: 3, 2024
3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F014
DOI: https://doi.org/10.24326/ICDSUPL3.F014
Published online: 24 April 2024
ICDSUPL, 3, F014 (2024)
Tomato pomace as natural antioxidants inhibiting oxidation processes in raw fermented sausages
Patrycja Skwarek1*, Małgorzata Karwowska1
1 Sub-Department of Meat Technology and Food Quality, Department of Animal Food Technology, 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
For centuries, meat consumption has been an important component of the human diet and is considered necessary for the optimal development of the body. It is an important source of energy and a number of nutrients in the human diet, including high-quality protein. Among many types of meat products, raw fermented sausages are of particular importance to consumers, mainly due to their unique sensory properties and important health benefits. However, due to the relatively high level of fat and protein as well as the specific processing technology, this type of meat products is susceptible to oxidation processes. In this context, it should be remembered that the oxidation of lipids, proteins or pigments is one of the main causes of deterioration of the quality of meat and meat products, as it affects their color, taste, consistency and nutritional value. The rate of oxidation processes can be effectively slowed down by using antioxidants. In this matter, synthetic antioxidants are most often used. However, over the last few years, consumers, following the “clean label” trend, have been choosing products without harmful additives, which has forced the food industry to look for alternative options and thus use natural antioxidants derived from various plant materials. The aim of the study was to assess the impact of the addition of tomato pomace on the physicochemical properties, color parameters and oxidative changes occurring in raw fermented sausages with reduced nitrite content. Three different sausage recipes were prepared: control sample and samples with 1.5% and 2.5% addition of freeze-dried tomato pomace. After production and at 3-month storage period, the sausages were analyzed including: pH and water activity, color parameters (CIE L* a* b*), texture, carbonyl group content and TBARS index. In conclusion, the obtained results indicate that the addition of tomato pomace at a concentration of 2.5% is the most beneficial on color stabilization, improvement of physicochemical properties and inhibit oxidation processes. Therefore, the obtained results suggest that the use of tomato pomace as a natural antioxidant makes it possible to reduce nitrites in the production of meat products and additionally helps reduce food waste.
Keywords: raw fermented sausage, tomato pomace, oxidation reactions, carbonyl groups
How to cite
P. Skwarek, M. Karwowska, 2024. Tomato pomace as natural antioxidants inhibiting oxidation processes in raw fermented sausages. In: 3rd International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL3.F014