## 3 Results and Discussion
### Effect of the Incorporation of the Valorized Pomace Ingredient in Dry-Cured Sausages  
Table 3 shows the proximate composition and fatty acids profile of dry-cured sausage. In general, dry-cured sausages showed a lower content of fat and moisture and a higher protein content than other similar dry-cured products [44]. Fatty acid composition presented high levels of oleic and polyunsaturated fatty acids, such as linoleic acid (C18:2) and lin \begin{table}
\begin{tabular}{c c c c} \hline \hline \multicolumn{4}{c}{**Valorized Red Grape Pomace**} \\ \hline pH & 4.2 & \(\pm\) & 0.1 \\ Aw & 0.963 & \(\pm\) & 0.001 \\ Proximate composition (g 100 g\({}^{-1}\)) & & \\ Moisture & 39.6 & \(\pm\) & 3.5 \\ Protein & 3.4 & \(\pm\) & 0.1 \\ Fat & 5.1 & \(\pm\) & 0.9 \\ Fiber & 50.3 & \(\pm\) & 1.5 \\ Fatty acids profile (\%) & & & \\ C12:0 & 0.0 & \(\pm\) & 0.1 \\ C14:0 & 0.0 & \(\pm\) & 0.1 \\ C16:0 & 9.8 & \(\pm\) & 0.2 \\ C16:1 & 0.5 & \(\pm\) & 0.1 \\ C17:1 & 0.1 & \(\pm\) & 0.0 \\ C17:1 & 0.1 & \(\pm\) & 0.0 \\ C18:0 & 4.1 & \(\pm\) & 0.1 \\ C18:1 & 18.1 & \(\pm\) & 0.1 \\ C18:2 & 66.0 & \(\pm\) & 0.5 \\ C18:3 & 1.2 & \(\pm\) & 0.1 \\ C20:0 & 0.0 & \(\pm\) & 0.0 \\ C20:1 & 0.0 & \(\pm\) & 0.1 \\ Microbial counts (log CFU g\({}^{-1}\)) & & & \\ Mesophilic & 1.5 & \(\pm\) & 1.0 \\ Molds and Yeasts & \(<\)1 & \(\pm\) & 0.0 \\ Enterobacteriaceae & \(<\)1 & \(\pm\) & 0.0 \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Physical–chemical composition and microbial counts of the valorized red grape pomace (RGP). The percentages shown in Table 3 are higher than those reported in other studies on dry fermented sausages [1; 2; 4], but our results are like those found by [PERSON] et al. (2004) [45] in a typical Sicilian salami under ripening-room conditions. Differences in fatty acid profile could be attributed to the different meat cuts utilized [7], the way of manufacture of the \"salchichon\" [1; 2], or the differences in the feeding composition [44]. The fatty acid composition could affect the stability of dry-cured meat products, since unsaturated fatty acids are easily oxidized. Sausages with an RGP ingredient could not be considered fiber-enriched foods because the calculated level of fiber added from RGP is lower than 6 g per 100 g. This is the limit required by European legislation (CE N\({}^{*}\)1924/2006). However, in the present study, the objective would not be to increase the fiber levels but to obtain a substitute for nitrites through the incorporation of bioactive compounds from the pomace into the sausage. The moisture and aw of dry-cured sausages (Table 4) were comparable to that reported in similar products [1; 2; 3; 9; 12; 17; 33; 34]. Aw values of <0.89 contribute to controlling pathogenic organism growth [46]. NC sausages presented higher pH values than the rest of the groups, with PC being the batch with the lowest pH value. The pH values were consistent with those usually reported for dry-cured sausages without a natural antioxidant and with nitrite salts after fermentation and after about 3-5 weeks of dry ripening [1; 2; 3; 7; 44]. After fermentation, the pH values decrease due to the production of organic acids by lactic acid bacteria, and during the drying and ripening period, the pH increases again due to the release of peptides, amino acids, and ammonium from proteolytic reactions [9; 12; 17; 33; 32; 34]. Dry-cured salchichon generally has a long shelf-life, which is determined by the low water activity and an acidic pH. The development of LAB during ripening produces lactic acid, which is responsible for the low pH of these products, which provides a microbiologically safe product. The combination of an acid pH, low moisture content, and water activity avoids the growth of other spoilage or pathogen microorganisms, so an adequate development of the fermentation and drying processes are critical points in these traditional products.