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 with 1.5% addition of freeze-dried tomato pomace, and sample with 2.5% addition of TP. The results showed that the addition of tomato pomace significantly affected the quality of raw fermented sausages. Lower L-carnitine content was observed in samples with TP. The main groups of volatile compounds identified in fermented sausages were alcohols, aldehydes, hydrocarbons, and ketones. The addition of TP influenced the smell and taste of the sausages, which were characterized by a more intense tomato taste and smell and more intense red color compared to the control sample. Despite the influence of TP addition on some sensory features, the products were characterized by a high score of overall quality of over 7 c.u. on a 10-point scale, similar to the control sausage.