Premium
Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders
Author(s) -
Mainente Federica,
Menin Alessia,
Alberton Angelica,
Zoccatelli Gianni,
Rizzi Corrado
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13850
Subject(s) - pomace , ingredient , food science , chemistry , wine , preservative , food industry , fish <actinopterygii> , pulp and paper industry , biology , fishery , engineering
Summary 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.