Abstract
<p>The objective of this research was to study the effect of avocado pulp (A) and tomato paste (T) addition on the physicochemical, nutritional and sensory quality of pork frankfurters. Treatments were: 1) Control; 2) A10 = 10% A; 3) A20 = 20% A; 4) T10 = 10% T; 5) T20 = 20% T; and 6) A10+T10 = 10% A+10% T. Colour (<em>L*</em>, <em>a*</em> and <em>b*</em>), fatty acid profile, contents of phenols and flavonoids, and antioxidant capacity were measured. In the same way, sensory analysis was evaluated. Tomato paste decreased <em>L*</em> but increased (P &lt; 0.05) <em>a</em>* and <em>b</em>* values. On the other hand, A did not affect <em>L*</em>, decreased <em>a*</em> and increased <em>b*</em>. Avocado pulp increased (P &lt; 0.05) the proportion of monounsaturated fatty acids in the finished product. Antioxidant activity increased (P &lt; 0.05) with incorporation of T, much higher than that observed by adding A. Frankfurters with T and with a combination of T and A had the best acceptance by the sensory panel. The use of T and A can be a good strategy to improve nutritional quality and antioxidant properties of pork frankfurters.</p>
Highlights
The objective of this research was to study the effect of avocado pulp (A) and tomato paste (T) addition on the physicochemical, nutritional and sensory quality of pork frankfurters
One negative aspect that has come to affect the marketing and consumption of meat and meat products is its possible association as causal agent of cardiovascular disease (CVD) and certain types of cancer, due to its contents of saturated fat, cholesterol and salt (Cross et al, 2007; Marmot, 2007)
Several studies have shown the feasibility of adding different ingredients in the formulation of meat products such as dietary fibre (Garcia et al, 2002; Kerr et al, 2005), natural antioxidants (Alves et al, 2012; Doménech-Asensi et al, 2013) or polyunsaturated fatty acids (Rodríguez-Carpena et al, 2012; Singh et al, 2011)
Summary
One negative aspect that has come to affect the marketing and consumption of meat and meat products is its possible association as causal agent of cardiovascular disease (CVD) and certain types of cancer, due to its contents of saturated fat, cholesterol and salt (Cross et al, 2007; Marmot, 2007). This issue presents a challenge for the food technologist and at the same time an opportunity for the meat industry to innovate and develop new food alternatives that tend to maintain consumer’s health. It has been demonstrated that consumption of foods rich in www.ccsenet.org/jfr
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