| Title |
Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders |
| ID_Doc |
7549 |
| Authors |
Mainente, F; Menin, A; Alberton, A; Zoccatelli, G; Rizzi, C |
| Title |
Evaluation of the sensory and physical properties of meat and fish derivatives containing grape pomace powders |
| Year |
2019 |
| Published |
International Journal Of Food Science And Technology, 54, 4 |
| DOI |
10.1111/ijfs.13850 |
| Abstract |
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. |
| Author Keywords |
Grape pomace; meat and fish derivatives; sensory and physical properties; waste valorisation; winemaking by-products |
| Index Keywords |
Index Keywords |
| Document Type |
Other |
| Open Access |
Open Access |
| Source |
Science Citation Index Expanded (SCI-EXPANDED) |
| EID |
WOS:000465163800005 |
| WoS Category |
Food Science & Technology |
| Research Area |
Food Science & Technology |
| PDF |
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