ArticleInternational journal of food science2025
The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites.
Article in International journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Potential of Berry Fruit Pomace for Application in Processed Meat as Natural Alternative to Nitrates and Nitrites.Molecules (Basel, Switzerland) · 2026Review
- Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage.Food science of animal resources · 2026Article
- Application ofInternational journal of food science · 2025Article
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2 authors.
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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 (
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