Effects of tomato peel as fat replacement on the texture,moisture migration and sensory quality of sausages with varied fat levels
The influence of tomato peel powder on the water binding capacity,microstructure character and sensory quality of reduced-fat sausages during storage period was investigated.Replacement of fat with tomato powder significantly increased the amount of free water in sausages over storage as determined by Low-field NMR.However,free water was present to a lesser degree in sausage samples that were already of the reduced-fat variety.The sausage with conventional mechanically crushed tomato powder showed a more dense and compact structure than the formulations mixing airflow ultra-micro crushed.Compared to sausages with higher levels(3%)of tomato peel,granulation phenomenon was more obvious(p < 0.05)in samples with lower levels of tomato peel(0.5%),and a greater number of pores were observed in the samples with higher tomato powder content.The results indicated the low dose of conventional crushed tomato powder as a potential substitute can be used in quality control of sausage industry.
Fat replacement Microstructure character Food quality control Low field NMR
Qiang Wang Yuejie Xie Hongjun Li
Department of Biological and Chemical Engineering,Chongqing University of Education,Chongqing,China; College of Food Science,Southwest University,Chongqing 400715,P.R.China
国内会议
呼和浩特
英文
1-20
2016-07-22（万方平台首次上网日期，不代表论文的发表时间）