Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders

Abstract

The wine industry produces tons of pomace that, in a circular economy model, should be valorised. The phenols fraction of grape pomace represents a source of food colorants, but also of natural food preservatives. Furthermore, the pomace contains dietary fibre, unsaturated lipids, antioxidants and minerals that have been recognised as wholesome and technologically useful. The main drawback of using grape pomace is represented by its chemical and microbiological instability. Different authors proposed strategies to overcome these limitations, and different approaches for the use of grape pomace as an ingredient have been described. Here, we sum up the chemical and microbiological solutions for the stabilisation of grape pomace, describing the approaches used to transform this waste in a functional ingredient, and comparing the physiochemical characteristics of the resulting products. We further describe the studies concerning sensory aspects of the products by enriching animal fleshes with different pomace powder preparations.Grape pomace in meat and fish derivatives F. Mainente et al.

Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork

“…The cohesiveness of the control samples was generally higher than that of the fibre groups in regard to Spanish sausages. Similar results were found when meat and fish products were enriched with grape pomace [ 26 ]. According to Han and Bertram [ 28 ], the majority of previous studies have shown that a reduction of fat in emulsified meat products leads to a firmer texture due to the presence of more tight connections among the meat particles and a more dense structure caused by the reduction in fat.…”

“…Other authors also observed a reduction in b* after the addition of vegetable fibres [ 21 , 24 ]. Mainente et al [ 26 ] revealed that flavonoids are the molecules that are primarily involved in the colour of grape pomace, and it must be considered that the colour of anthocyanins could vary from red to blue depending on the pH value. However, phenols can influence the colour of meat based on their antioxidant activity, there they primarily act on myoglobin [ 27 ] but can also influence lipid oxidation.…”

“…However, phenols can influence the colour of meat based on their antioxidant activity, there they primarily act on myoglobin [ 27 ] but can also influence lipid oxidation. The variation of a* value appears to be related to lipid oxidation, while changes in the b* value could be correlated to the oxidation of heme [ 26 ].…”

“…This is consistent with the findings of Selgas et al [ 32 ], who reported that there was a tendency to decrease hardness and shear force as the concentration of inulin increased. Additionally, the literature described an inverse correlation between the shear strength of the samples and the amount of white grape pomace powders that were added [ 26 ].…”

Special Issue on ‘Valorisation of food processing by‐products’

“…Furthermore, the products included in this SI cover a broad range: from sugarcane (Fang et al., ), broccoli (Krupa‐Kozak et al., ), meat and fish derivatives (Mainente et al., ), pomegranate (Singh et al., ), grape pomace (Jiménez‐Martínez et al., ) and papaya (Nieto‐Calvache et al., ). Other studies, for example, report noteworthy data related to industrial enzyme production (Taddia et al., ) and selective separation of inhibitory peptides from rainbow trout (Ketnawa et al., ).…”