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

Autor: Qiang Wang, Hongbin Wu, Yuejie Xie, Haijun Chang, Xue Li, Chengjiang Liu, Zhengwei Xiong
Jazyk: English<br />Spanish; Castilian
Rok vydání: 2017
Předmět:
Zdroj: CyTA - Journal of Food, Vol 15, Iss 4, Pp 582-591 (2017)
Druh dokumentu: article
ISSN: 1947-6337
1947-6345
19476337
DOI: 10.1080/19476337.2017.1321586
Popis: 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 low-field 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
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