Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Savadkoohi, S, Hoogenkamp, H, Shamsi, K and Farahnaky, A 2014, 'Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace', Meat Science, vol. 97, no. 4, pp. 410-418.


Document type: Journal Article
Collection: Journal Articles

Title Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace
Author(s) Savadkoohi, S
Hoogenkamp, H
Shamsi, K
Farahnaky, A
Year 2014
Journal name Meat Science
Volume number 97
Issue number 4
Start page 410
End page 418
Total pages 9
Publisher Elsevier BV
Abstract The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (6,E) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p < 0.05) values for lightness (L*) and yellowness (b*). Furthermore, there were no significant (p > 0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference.
Subject Food Processing
Keyword(s) Beef ham
Bleached tomato pomace
Frankfurter
Meat-free sausage
Texture and color
DOI - identifier 10.1016/j.meatsci.2014.03.017
Copyright notice © 2014 Elsevier Ltd. All rights reserved.
ISSN 0309-1740
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