The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites
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...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2025-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/ijfo/6146090 |
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