Scientists at Iowa State University are studying grape pomace as an alternative preservative for pork breakfast sausage.
The U.S. sausage market exceeds $7.5 billion. Processed meats often use synthetic ingredients to maintain overall quality, stability and safety. However, consumer preferences toward “clean-label” ingredients and recent reassessments of some food additives, such as butylated hydroxyanisole, are boosting interest in more natural alternatives.
Grape pomace is a by-product of winemaking, obtained after pressing white grapes or after fermentation and pressing of red grapes. GP represents a rich source of fiber and phenolic compounds, but it is usually composted, used as animal feed or discarded.
“This winemaking by-product is often wasted, but we know that GP has some antimicrobial and antioxidant properties,” said Aude Watrelot, assistant professor of enology in food science and human nutrition. “How effective would GP be when substituted for current additives in a popular meat product? And if effective, would it be acceptable to consumers?”
To investigate, she is working with Rodrigo Tarté, professor of animal science; Aubrey Mendonça and James Hollis, associate professors in food science and human nutrition; and Brannigan du Preez, a graduate student in food science and technology. Collaborators also include industry advisors to help evaluate the full picture involved in producing GP, from harvesting to processing. Their project is funded by the USDA’s North Central Region Sustainable Agriculture Research and Education Program (Project #LNC24-510).
Over two years, the team has studied the effects of two types of GP (white and red), at two different concentrations in the sausage and over different time periods. Both the red and white GP increased shelf life, though the treatments varied in preventing spoilage. Overall, GP altered microbial dynamics, sausage color and texture, depending on pomace type, the amount used and whether dried vinegar was also added.
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