Exploring the Potential of Tomato Processing Byproduct as a Natural Antioxidant in Reformulated Nitrite-Free Sausages

This study evaluated the potential of two dried processing by products, obtained from large and cherry tomatoes (LT CT) after juice extraction to improve oxidative stability pork sausages during refrigerated storage for 20 days. For this purpose, reformulated nitrite-free were manufactured supplementation raw sausage samples with tomato byproducts (DLTB DCTB) at a dose that provides level polyphenolic compounds equally 50, 90, 180 270 mg gallic acid equivalents (GAE)/kg processed meat. The developed formulas subjected heat treatment, such as smoking drying and, scalding, respectively. compared control or without addition sodium nitrite. Large their investigated total individual polyphenols content well lycopene content. in terms proximate composition. Additionally, progress lipid oxidation was assessed specific indices, peroxide value (PV), p-anisidine (p-AV), TOTOX thiobarbituric reactive substances (TBA), 1, 10 days 4 °C. Based on values PV, p-AV, TBA, it can be stated applied doses ensure least GAE/kg meat DCTB DLTB, showed promising replace nitrite products both scalded formulas. same byproducts, noted stronger inhibitory effect against case smoked ones.