Dry-Cured Sausages "Salchichón" Manufactured with a Valorized Ingredient from Red Grape Pomace (Var. Tempranillo).

The inclusion of an ingredient made from red grape pomace (RGP) var. Tempranillo was evaluated for the preservation of a traditional dry-cured sausages (salchichón). The pomace was valorized through thermal blanching (103 °C for 1 min) and hydrostatic high-pressure treatment (600 MPa/5 min) before the addition to salchichón.

High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón").

White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers. The aim of this study was to investigate whether it can also delay lipid oxidation in dry-cured sausages, and to compare its effect when added at 0.5 and 3% with those of synthetic additives (sodium nitrite and ascorbic acid) and no additives (Control) in lipid and protein oxidation, the instrumental color, the sensory characteristics, and the volatile compounds.

Application of White-Wine-Pomace-Derived Ingredients in Extending Storage Stability of Fresh Pork Burgers.

White wine pomace, a by-product from winemaking, was stabilized after the application of thermal blanching (with the aim of deactivating the polyphenoloxidase enzyme), milling, and processing by hydrostatic high-pressure treatment (with the aim of reducing initial microbial loads while preserving phenolic compounds content). The valorized pomace (VP) ingredient was added at different proportions to pork burgers (0.5%, 1%, and 3% /) to improve their preservation, and the effect was compared to those produced by sulfites and with a control (without sulfites or VP).

Preservation of white wine pomace by high hydrostatic pressure.

The effect of different high hydrostatic pressure (HHP) treatments (400, 600 MPa for 1, 6 min) on white wine pomace was studied throughout storage conditions (270 days) at different temperature conditions (4° and 20 °C). The final use of this product would be as an ingredient for food products preservation. Microbiological, enzyme and physico-chemical parameters were evaluated after processing and during storage.

High-pressure processing applied to sliced dry-cured Iberian loin: Effect of category, company, and storage temperature.

The main purpose of this study was to evaluate the effect of high-pressure processing (HPP) and storage temperature on the microbial counts, the instrumental color, and the oxidation stability of sliced dry-cured Iberian loin from two categories and two leading companies. 600 MPa for 8 min was sufficient to decrease all the microbial counts without affecting the color and the oxidation status, the effect being modulated by the loin category and company, whose effect on those variables was marked. However, the subsequent 90-day storage softened the initial effect of HPP on microorganisms and allowed a significant effect of HPP to develop on color and oxidation.

New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo.

Producing dry-cured meats with relatively high and pH allows companies to cut costs to the detriment of microbial control. The purpose of this study was to evaluate for the first time the effect of High Processing Pressure (HPP) and storage temperature on the microbial counts, instrumental color, oxidation and sensory characteristics of sliced Iberian chorizo with high and pH. First, 600 MPa was applied for 480 s to sliced chorizo with : 0.

Effect of High-Hydrostatic-Pressure Processing and Storage Temperature on Sliced Iberian Dry-Cured Sausage ("") from Pigs Reared in Montanera System.

The top-quality "" (a fermented dry-cured sausage) is manufactured from Iberian pigs reared outdoors. This work aims to evaluate the effect of hydrostatic high pressure (HHP) and storage temperature on sliced vacuum-packaged top-quality Iberian "". Two types of "" (S1 and S2, manufactured at different companies) were processed at 600 MPa for 8 min and stored at 4 and 20 °C for 180 days.

Efficacy of modified active packaging with oxygen scavengers for the preservation of sliced Iberian dry-cured shoulder.

The effectiveness of commercial oxygen scavengers was investigated in order to increase the shelf-life of sliced dry-cured Iberian shoulder in MAP (modified atmosphere packaging) for up to 150 days. Five dry-cured shoulders from Iberian pigs were used. Slices of these dry-cured shoulders were randomly packaged in MAP conditions.