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

文献类型： 外文期刊

第一作者： Wang, Qiang

作者： Wang, Qiang;Xie, Yuejie;Xiong, Zhengwei;Wang, Qiang;Wu, Hongbin;Liu, Chengjiang;Chang, Haijun;Li, Xue

作者机构：

关键词： Fat replacement;microstructure character;food quality control;low-field NMR

期刊名称：CYTA-JOURNAL OF FOOD （ 影响因子：2.0； 五年影响因子：2.7 ）

ISSN： 1947-6337

年卷期： 2017 年 15 卷 4 期

页码：

收录情况： SCI

摘要： 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<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.

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