Abstract
ABSTRACTThe 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.
Highlights
Research has shown that excessive consumption of animal fats may contribute to chronic disorders, such as cardiovascular disease, obesity, and fatty liver; their consumption should be limited (Choi et al, 2009; Pereira & Vicente, 2013)
It can be concluded that the airflow ultramicro-crushing (AUC) method could improve the content of soluble Dietary fiber (DF) in tomato peel powder, because the percentage of soluble DF was significantly (p < 0.05) increased with a decrease in particle size
The results indicate that the color score of the control group is significantly higher than those of other groups, especially the highfat with CMC tomato peel powder (HFC) and high-fat with AUC tomato peel powder (HFA) groups (p < 0.05); this shows that the optical evaluation of the potential consumer is influenced by the addition of tomato peel powder to sausages
Summary
Research has shown that excessive consumption of animal fats may contribute to chronic disorders, such as cardiovascular disease, obesity, and fatty liver; their consumption should be limited (Choi et al, 2009; Pereira & Vicente, 2013). Food scientists have successfully developed new formulations of food products containing less fat than their traditional counterparts (Cardoso, Mendes, & Nunes, 2008; Choi et al, 2014; Rezende, Benassi, Vissotto, Augusto, & Grossmann, 2015). In this way, they have minimized the possibilities of developing health risks associated with excessive consumption of high-fat foods In preparing low-fat foods, it is necessary to reduce the animal fat proportion by using non-lipid fat substitutes that minimize the faults associated with the texture of lowfat foods
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