Inclusion of high-pressure–treated grape pomace to modulate barbecued Frankfurter sausages: insights into oxidation and PAH generation during barbecuing

This study evaluated the effects of high hydrostatic pressure (HHP)-treated white (WGP) and red grape pomace (RGP) on oxidative stability, volatile compounds, and polycyclic aromatic hydrocarbons (PAHs) in barbecued Frankfurter sausages. Six formulations were prepared: negative and positive controls, and sausages containing 0.5% or 3% WGP or RGP. Pomace maintained moisture and protein content, although 0.5% WGP reduced protein levels. Frankfurters with 3% RGP showed an improved lipid profile, with lower saturated fatty acids and higher unsaturated fatty acids, but darker color. Lipid oxidation decreased in the positive control and 3% pomace treatments compared to the negative control. PAH levels remained below regulatory limits in all samples and the reduction in lipid oxidation observed in pomace-treated sausages was not accompanied by significant changes in PAH formation. Lipid-derived volatile compounds were reduced with 3% pomace. Overall, 3% grape pomace enhances oxidative stability and lipid composition, supporting its potential as a sustainable ingredient in processed meat products.