Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

Doménech-Asensi, Guillermo; García‐Alonso, Francisco Javier; Martínez, Edgardo; Santaella, Marina; Martín‐Pozuelo, Gala; Bravo, S.; Periago, M. J.

doi:10.1016/j.meatsci.2012.08.021

Cited by 52 publications

(61 citation statements)

References 35 publications

(49 reference statements)

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“…The decrease in ash content could result from the fact that turkey muscles were cured by covering in brine. Contradictory findings were reported by Doménech-Asensi et al (2013), in whose study, changes in the protein content of mortadella were inversely proportional to increasing inclusion levels of tomato paste. In both experimental groups, protein content decreased from 18.01% to 12.54% and from 12.93% to 10.43%, whereas no differences were observed in the content of fat, ash or water.…”

Section: The Effect Of Lycopene Addition On the Chemical Compositionsupporting

confidence: 50%

“…), 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).…”

Section: The Effect Of Lycopene Addition On the Chemical Compositionmentioning

confidence: 99%

“…Eyiler & Oztan (2011) reported that dried tomatoes in powder form protected frankfurters against oxidation and contributed to their higher lipid and colour stability. The addition of lycopene has also been studied in mortadellas (Doménech-Asensi et al, 2013), pork luncheon rolls (Hayes et al, 2013) and beef patties (Sánchez-Escalante et al, 2003), whereas there are no published data on the effects of lycopene on the quality of turkey meat products. In studies of oxidative stability, chemical composition and colour of poultry meat and eggs, most experiments involved the addition of ψ,ψ-carotene in powder form to diets for broilers (Englmaierová et al, 2011), laying hens (Karadas et al, 2006a;Akdemir et al, 2012) and quails (Karadas et al, 2006b).…”

Section: The Effect Of Lycopene Addition On the Chemical Compositionmentioning

confidence: 99%

“…The growing popularity of health-promoting foods could create a demand for foods enhanced with carotenoids (Shi & Maguer, 2000). Carotenoids are pigments that are widely distributed in nature and are responsible for the attractive colouring of fruit and vegetables (Maiani et al, 2009;Doménech-Asensi et al, 2013). Natural carotenoid extracts and chemically synthesized carotenoids are added to numerous food products, beverages and feed for farm animals.…”

Section: Introductionmentioning

confidence: 99%

“…Carotenoids have the same chemical reactivity in the human body as in plants; therefore, they are able to capture free radicals and atomic oxygen, and protect the body against oxidative stress. Carotenoids prevent cardiovascular diseases, they have anticarcinogenic properties, they control immune functions and are precursors of vitamin A (Rao et al, 1999;Xu et al, 2006;Maiani et al, 2009;Doménech-Asensi et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

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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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Section: The Effect Of Lycopene Addition On the Chemical Compositionsupporting

confidence: 50%