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
作者： Wang, Qiang 1 ; Wu, Hongbin 3 ; Xie, Yuejie 1 ; Chang, Haijun 4 ; Li, Xue 5 ; Liu, Chengjiang 3 ; Xiong, Zhengwei 1 ;
作者机构： 1.Chongqing Univ Educ, Coll Biol & Chem Engn, Chongqing, Peoples R China
2.Chongqing Univ Educ, Chongqing Collaborat Innovat Ctr Funct Food, Chongqing, Peoples R China
3.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi, Peoples R China
4.Chongqing Technol & Business Univ, Coll Environm & Biol Engn, Chongqing, Peoples R China
5.Chongqing Acad Agr Sci, Inst Agroprod Storage & Proc, Chongqing, Peoples R China
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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