Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels

Abstract

(2017) Effects of tomato peel as fat replacement on the texture, moisture migration, and sensory quality of sausages with varied fat levels, CyTA -Journal of Food, 15:4, 582-591, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 The influence of tomato peel powder on the water holding capacity, microstructural character, and sensory quality of reduced-fat sausages during storage was investigated. In this work, rough tomato peels were crushed to powders of 0.15-and 0.025-mm particle sizes by conventional crushing and airflow ultramicro-crushing, respectively. Replacing fat with tomato powder significantly increased the amount of free water in sausages after storage, as determined by lowfield nuclear magnetic resonance imaging. However, less free water was present in sausage samples that were already of the reduced-fat variety. Sausages with the conventional mechanically crushed tomato powder showed denser and more compact structures than sausages with those using the airflow ultramicro-crushed powder. Compared to the case of sausages with higher levels (3%) of tomato peel, granulation was more obvious (p < 0.05) in samples with lower levels of tomato peel (0.5%), and more pores were observed in the samples with higher tomato powder content. The results indicated that low doses of conventionally crushed tomato powder as a potential fat substitute could be used in the sausage industry.Efectos de la piel de tomate como sustituto de grasa en la textura, la migración de humedad y la calidad sensorial de salchichas con distintos niveles de grasa RESUMEN Se investigó la influencia que tiene la piel de tomate en polvo en la capacidad de retención de agua, el carácter microestructural y la calidad sensorial de salchichas de bajo contenido graso durante su almacenamiento. Para efectos de esta investigación se pulverizaron pieles de tomate rugosas empleando trituración convencional y trituración ultramicro con flujo de aire hasta reducirlas a partículas de polvo de 0,15 y 0,025 mm, respectivamente. Las imágenes obtenidas por resonancia magnética nuclear de campo bajo mostraron que la sustitución de grasas por piel de tomate en polvo aumentó significativamente la cantidad de agua libre en las salchichas después de almacenarlas. Sin embargo, en aquellas muestras de salchicha que ya eran de bajo contenido graso se detectó menos agua libre. Asimismo, se comprobó que las salchichas con tomates en polvo triturados mediante el método mecánico convencional presentan estructuras más densas y más compactas que aquellas con tomate en polvo obtenido mediante trituración ultramicro con flujo de aire. Comparativamente, se observó que la granulación fue más evidente (p < 0,05) en aquellas muestras de salchichas que contenían niveles más bajos de piel de tomate (0,5%) que en aquellas con niveles más elevados de piel de tomate (3%); además, se detectó mayor número de poros en las muestras con contenido de tomate en polvo más elevado. Estos resultados indican que en la industria salchichera pueden ...

Red Tomato Products as an Alternative to Reduce Synthetic Dyes in the Food Industry: A Review

“…Regarding the color analysis, in all 11 articles, the values of L* (luminosity) tend to decline with increase in the concentration of tomato by-products. In a study with sausages added with powdered tomato peels, the L* value decreased over the days [ 114 ]. In this study, a shelf-life test was performed over a period of 36 days.…”

“…Considering the antimicrobial activity of tomatoes, some products, such as sausage [ 108 , 114 ], mortadella [ 109 ], pork hamburger [ 110 ], and hamburger [ 8 ], were free from microbial contamination at the time of storage. Some authors suggest the reduction of nitrite.…”

“…Generally, results of the sensory analysis showed good acceptance. Studies involving the production of sausage [ 107 , 114 ], macaron [ 108 ], pork burgers [ 110 ], nuggets [ 111 ], and cookies [ 115 ] were evaluated by trained judges, whereas the studies that produced mortadella [ 109 ], spaghetti [ 112 ], cheese [ 113 ], beef burgers [ 8 ], crackers [ 116 ], muffins [ 117 ], and bread [ 118 , 119 ] were evaluated by untrained judges. Among the studies evaluated, 12 presented sensory evaluation using a structured hedonic scale and two presented sensory evaluation using an unstructured linear scale.…”

“…In the articles that used tomato in macaron [ 108 ] and crackers [ 116 ], with a hedonic scale of 7 points, the values obtained were in the range of 4.5–5 points. In surveys that used a hedonic scale with 10 points, in which bologna [ 109 ] and sausage [ 114 ] were produced, there was a variation from 7 to 9 points. For evaluation of tomato-embedded cheese, a 5-point hedonic scale was used to analyze the sensory attributes [ 113 ], with the global impression varying from 4 to 5 points and, when using an 8-point hedonic scale that incorporated tomato powder into nuggets [ 111 ], these values were in the range of 6.7–7.2 points.…”

O/W Pickering emulsions stabilized by Flammulina velutipes polysaccharide nanoparticles as a fat substitute: the effects of phase separation on emulsified sausage's techno‐functional and sensory quality

“…It is noted that a high animal fat content usually endows traditional sausages with succulent and tasty properties and enhances the flavor of the meat . However, excessive intake of dietary animal fat has drawn consumers' attention because to its relation to the increased risk of obesity, coronary heart disease, high blood pressure, atherosclerosis and some cancers . Zhao et al .…”