Effect of white and red grape pomace on dry-cured sausages containing additives

The purpose of this study was to investigate for the first time the effect of the enrichment in white or red grape pomace stabilized by high hydrostatic pressure on the characteristics of dry-cured sausages containing additives (75 mg kg⁻¹ sodium nitrite and 0.25 g kg⁻¹ L-ascorbic acid). Both pomace types had no marked effect on the general parameters, microbial counts, and volatile compounds of the sausages. 0.5% of either pomace did not affect the instrumental colour (p > 0.050), whereas 1.5% increased b* and decreased a*, respectively. At 0.5%, the white pomace did not affect oxidation, but the red pomace increased lipid oxidation similarly to the double additive dosage, as did the white pomace at 1.5%. The red pomace at 1.5% increased lipid and protein oxidation. Despite this increase, the values remained low and hexanal (an oxidation indicator) was not detected. Therefore, the results reveal that the delay in oxidation previously reported in free-additive dry-cured sausages with grape pomace does not occur when additives are also added and oxidation is low. Under those circumstances, the pomace addition (especially the red pomace and the higher dosage) can promote oxidation, as does a high synthetic additive dosage.