The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites

Abstract

The aim of the study was to assess the impact of the addition of freeze-dried tomato pomace (TP) on the physicochemical parameters, oxidative changes, and microbiological stability of raw fermented sausages with reduced addition of nitrites. It was shown that the addition of TP reduced the pH value of experimental meat products. All analyzed meat products were characterized by similar low water activity in the range of 0.842–0.865. The addition of TP also increased the antioxidant activity of sausages, which effectively inhibited oxidative changes in lipids of meat products by reducing the TBARS values. The use of 1.5% and 2.5% TP also resulted in an increase of redness (a∗) of the sausages, which may have a positive impact on its acceptance by consumers. Additionally, sausages containing TP were characterized by a higher heme iron content as well as higher carbonyl groups. The addition of TP did not affect the number of lactic acid bacteria in sausages. The most promising results were obtained for dry fermented sausage with 2.5% addition of TP. It can therefore be concluded that the use of TP as a natural antioxidant makes it possible to reduce nitrates in the production of meat products and additionally helps to reduce food waste.