文献类型： 外文期刊

作者： Wang, Qiang ¹ ; Xiong, Zhengwei ¹ ; Li, Guijie ¹ ; Zhao, Xin ¹ ; Wu, Hongbin ⁴ ; Ren, Yanrong ¹ ;

作者机构： 1.Chongqing Univ Educ, Dept Biol & Chem Engn, Xuefu Rd 9, Chongqing 400067, Peoples R China

2.Chongqing Univ Educ, Inst Food Safety & Nutr, Chongqing, Peoples R China

3.Clemson Univ, Dept Food Nutr & Packaging Sci, Clemson, SC USA

4.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi, Peoples R China

关键词： Fatty acid composition;Low-fat sausage;Textural quality;Tomato peel powder

期刊名称：EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY （ 影响因子：2.679； 五年影响因子：2.627 ）

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收录情况： SCI

摘要： This study investigated the effect of addition of tomato peel powder, with different particle sizes as fat replacement, on the fatty acid composition and textural properties in low-fat sausage for 48 days. Results indicated that the hardness of low-fat sausages with no tomato powder (LFN) was significantly higher (P<0.05) than that of the other groups, and springiness decreased slightly at a higher powder level. During storage, the polyunsaturated/saturated fatty acid ratio of high-fat samples with no powder (HFN) and low-fat samples with no powder (LFN) decreased significantly relative to that of the other sausage samples (P<0.05). Furthermore, a slight increase in yellowness was detected in most samples. Low-fat sausage with powder prepared by airflow ultra-micro crushing had lightness and redness values of 54.26 and 11.36, respectively. Thus, these values can be increased effectively by adding a small amount of tomato peel powder treated by the airflow ultra-microcrushing method. Practical applications: Tomato peel, an undervalued agro-industrial waste of the tomato juice industry, contains non-digestible fiber content that offers several physiological effects and therapeutic applications. To the best of our knowledge no studies have reported on the application of tomato powder as a fat analog in sausage and its contribution to the fatty acid and textural quality of sausage. The study reported here investigates the interactions between particles of tomato powder and fat levels on the overall quality of sausages. Comparison of two different crushing systems show that TBARS of sausage containing airflow ultra-micro crushing-prepared tomato peel powder is higher than that of the sausages with conventional mechanical crushing-prepared powder. Low-fat sausage with powder prepared by airflow ultra-micro crushing had lightness and redness. Overall, incorporation of tomato peel powder in the formulation successfully reduced the animal fat and improved the color and TBARS values of the final product.