Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

Sobhan Savadkoohi, Henk Hoogenkamp, Kambiz Shamsi, Asgar Farahnaky

Research output: Contribution to journalArticle

67 Citations (Scopus)

Abstract

The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef hamand meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profilewere performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples.
The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p b 0.05) values for lightness (L*) and yellowness (b*). Furthermore, there were no significant (p N 0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory
scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference.
Original languageEnglish
Pages (from-to)410-418
Number of pages9
JournalMeat Science
Volume97
Issue number4
DOIs
Publication statusPublished - 2014

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