By Andi Anderson
Researchers at Iowa State University are exploring the potential of grape pomace as a natural preservative for pork breakfast sausage. The project focuses on finding sustainable alternatives to synthetic food additives while maintaining product quality, safety, and shelf life.
The U.S. sausage market is valued at more than $7.5 billion, and processed meat products often rely on synthetic ingredients to ensure freshness and stability. However, growing consumer interest in clean-label foods has encouraged researchers to investigate natural alternatives that can deliver similar benefits.
Grape pomace is a by-product of the winemaking process. It is produced after grapes are pressed and typically contains skins, seeds, and stems. Although grape pomace is rich in fiber and beneficial plant compounds, it is often composted, used as animal feed, or discarded. Scientists believe this material may have valuable applications in food production due to its antimicrobial and antioxidant properties.
“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?”
The research team includes Aude Watrelot, assistant professor of enology in food science and human nutrition; Rodrigo Tarté, professor of animal science; Aubrey Mendonça and James Hollis, associate professors in food science and human nutrition; and Brannigan du Preez, graduate student in food science and technology. Industry advisors are also contributing to the project, which is funded by the U.S. Department of Agriculture’s North Central Region Sustainable Agriculture Research and Education Program.
Over the past two years, researchers have evaluated both red and white grape pomace at different concentrations and storage periods. The results indicate that both types can help extend sausage shelf life, although their effectiveness varies depending on the treatment. Researchers also observed changes in microbial activity, color, and texture based on the type and amount of grape pomace used, as well as the inclusion of dried vinegar.
“We are finding that grape pomace has promise for sustainable uses in the food industry,” Watrelot said. “We look forward to sharing our findings in the next year.”
As part of the next stage of the study, the team is seeking volunteers for a consumer sensory analysis. Researchers hope to recruit 100 pork sausage consumers who eat sausage at least twice per month. The evaluation will take place on December 4 and will focus on the appearance and aroma of sausage products with and without grape pomace. Taste testing is planned for a future phase of the research.
The study highlights how agricultural by-products can be transformed into valuable food ingredients, supporting both sustainability and innovation in the food industry.
Photo Credit: iowa-state-university
Categories: Iowa, Education