Volume: 4, 2025
4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland:
ENVIRONMENT – PLANT – ANIMAL – PRODUCT
Abstract number: F010
DOI: https://doi.org/10.24326/ICDSUPL4.F010
Published online: 9 April 2025
ICDSUPL, 4, F010 (2025)
The influence of freeze-dried tomato pomace on the profile of volatile aromatic compounds and sensory properties of raw fermented sausages with reduced nitrite content
Patrycja Skwarek1*, Małgorzata Karwowska1
1 Department of Animal Food Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
* Corresponding author: patrycja.skwarek@up.lublin.pl
Abstract
The flavor and aroma profile of dry fermented sausages is a key factor in determining their quality and consumer acceptance. Volatile compounds play an important role in shaping the desired aroma, while their unfavorable transformations may lead to the formation of foreign flavor. Optimizing this profile is important to ensure high quality and compliance of the product with market expectations. The aim of this study was to assess the impact of freeze-dried tomato pomace on the composition of volatile aromatic compounds and sensory properties of fermented sausages with reduced nitrite content. Three groups were analyzed: a control group, and groups with 1.5% and 2.5% addition of freeze-dried tomato pomace. The results showed a significant impact of the plant additive on the sensory quality and composition of the volatile fraction of sausages. The main compounds identified were alcohols, aldehydes, hydrocarbons, and ketones. The addition of tomato pomace influenced the smell and taste of the sausages, which were characterized by a more intense tomato taste and smell and more intense red color compared to the control sample. Despite sensory changes, sausages with tomato pomace addition received a high quality (7 cu on a 10-point scale) comparable to the control sample. The differences between the groups concerned the content of individual volatile aromatic compounds, and the impact of both levels of tomato pomace addition (1.5% and 2.5%) on sensory parameters was similar. In conclusion, the use of freeze-dried tomato pomace in raw fermented sausages contributes to enriching their composition with natural antioxidants, changing the profile of volatile aromatic compounds and intensifying the desired aroma notes. As a result, they improve the acceptability of the product by consumers.
Keywords: raw fermented sausages, tomato pomace, volatile aromatic compounds, sensory properties
How to cite
P. Skwarek, M. Karwowska, 2025. The influence of freeze-dried tomato pomace on the profile of volatile aromatic compounds and sensory properties of raw fermented sausages with reduced nitrite content. In: 4th International PhD Student’s Conference at the University of Life Sciences in Lublin, Poland: Environment – Plant – Animal – Product. https://doi.org/10.24326/ICDSUPL4.F010