High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)

High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages (“Salchichón”)

White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers. The aim of this study was to investigate whether it can also delay lipid oxidation in dry-cured sausages, and to compare its effect when a...

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Bibliographic Details
Main Authors: Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, María Rosario Ramírez-Bernabé
Format: Article
Language:English
Published: MDPI AG 2024-02-01
Series:Foods
Subjects:
grape pomace
wine by-product
dry-cured sausage
nitrite-free meat
antioxidant
oxidation
Online Access:https://www.mdpi.com/2304-8158/13/5/687

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