Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition

Development of Volatile Compounds in Raw Fermented Sausages with Reduced Nitrogen Compounds—The Effect of Tomato Pomace Addition

The aim of this study was to assess the impact of tomato pomace (TP) on the content of volatile compounds and L-carnitine and the sensory characteristics of raw fermented sausages produced with reduced nitrite. The produced sausages were divided into three experimental groups: control sample, sample...

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Bibliographic Details
Main Authors:	Patrycja Skwarek, Jose M. Lorenzo, Laura Purriños, Małgorzata Karwowska
Format:	Article
Language:	English
Published:	MDPI AG 2024-12-01
Series:	Molecules
Subjects:	raw fermented sausages tomato pomace volatile compounds bioactive compounds sensory analysis
Online Access:	https://www.mdpi.com/1420-3049/29/24/5826
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