Details

Autor(en) / Beteiligte

• Mainente, Federica
• Menin, Alessia
• Alberton, Angelica
• Zoccatelli, Gianni
• Rizzi, Corrado

Titel

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

Ist Teil von

• International journal of food science & technology, 2019-04, Vol.54 (4), p.952-958

Ort / Verlag

Oxford: Wiley Subscription Services, Inc

Erscheinungsjahr

2019

Link zum Volltext

Quelle

Wiley Online Library

Beschreibungen/Notizen

• 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. Grape pomace: a way to revaluate a by‐product.