Dry fermented sausages enriched with lycopene from tomato peel

Calvo, María Sol Rodríguez; García, María L.; Selgas, M.D.

doi:10.1016/j.meatsci.2007.11.016

Cited by 153 publications

(122 citation statements)

References 25 publications

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“…According to Candogan (2002) this colour improving effect of tomato paste can be attributed to red colour and antioxidant effect of lycopene present in tomato. Similar results have been reported by Calvo et al (2008). All tomato powder added sausages had a hue angle index between 46.76 and 56.32 indicating an orange colour (p<0.05).…”

Section: Microbiological Qualitysupporting

confidence: 89%

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Kim

Jin²,

Mandal

et al. 2010

J Food Sci Technol

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Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p< 0.05). The pH values of T2 and T3 were significantly (p< 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p<0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p< 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p<0.05) higher. The scores of overall acceptability in tested groups were significantly (p<0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

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Section: Microbiological Qualitysupporting

confidence: 89%

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Kim

Jin²,

Mandal

et al. 2010

J Food Sci Technol

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“…), where it accounts for 80-90% of all pigments (Doménech-Asensi et al, 2013). The tomato processing industry generates large quantities of byproducts (mainly seeds and peels) which, if discarded, have a negative environmental impact and have to be neutralized (Vági et al, 2007;Calvo et al, 2008;García et al, 2009). By-products have a high lycopene content, therefore they may be an attractive alternative to the reuse of tomato residues, providing a cheap source of this carotenoid (Papaioannou & Karabelas, 2012).…”

Section: The Effect Of Lycopene Addition On the Chemical Compositionmentioning

confidence: 99%

“…The addition of lycopene decreases the pH of meat products, thus slowing down microbial growth in meat products. Calvo et al (2008) demonstrated that dry fermented sausages enriched with lycopene from tomato peel were characterized by the lowest lightness. The cited authors also concluded that the sensory and textural properties and overall acceptability of all analyzed sausages were satisfactory.…”

Section: The Effect Of Lycopene Addition On the Chemical Compositionmentioning

confidence: 99%

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Skiepko

Chwastowska-Siwiecka

Kondratowicz

et al. 2016

Rev. Bras. Cienc. Avic.

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The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products.

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“…Some studies have aimed to know the chemical composition of tomato seed oil from tomato processing waste seeking to use it as food ingredient (Sogi et al 1999;Bhullar and Sogi 2000). It also, attempts have been made to use the removed peels from tomato and incorporate it as lycopene source in dry fermented sausages as reported by Calvo et al 2008. The objective of this work was to assess the qualitative and quantitative differences of chlorophylls (spectrophotometrically) and carotenoids (by HPLC-APcI-MS) in the exocarp and mesocarp of 'Caiman' tomato fruit during six stages of fruit ripening.…”

Section: Introductionmentioning

confidence: 99%

Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-APcI+-mass Spectrometry

Carrillo‐López

Yahia

2012

J Food Sci Technol

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Tomato is an important agricultural crop worldwide. Their pigments are very important in many ways. They have been associated with health benefits such as lowering the risk of some chronic diseases. Quantification of chlorophylls by spectrophotometry and Identification of carotenoids using liquid chromatography coupled to mass spectrometry, and quantification by HPLC-DAD was carried out in the exocarp and mesocarp of tomato fruit during 6 different ripeness stages (mature-green, breakers, turning, pink, light-red and red). Four carotenoids have been followed during ripening; β-carotene and lycopene were unequivocally identified, whereas γ-carotene and lycopeneepoxide were tentatively identified. Differences between exocarp and mesocarp were as follows: Most of the ripening period, fruit exocarp had higher quantities of both chlorophyll and carotenoids than mesocarp. In both, exocarp and mesocarp, chlorophylls drastically decreased, lycopene significantly increased, while β-carotene, γ-carotene and lycopene-epoxide only increased slightly during fruit ripening.

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Dry fermented sausages enriched with lycopene from tomato peel

Cited by 153 publications

References 25 publications

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Changes in color-related compounds in tomato fruit exocarp and mesocarp during ripening using HPLC-APcI+-mass Spectrometry

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