Tomato powder low in serum as source of lycopene to meat products
Dry tomato powder from which most of aqueous phase (serum) was removed (Low Serum Tomato Powder) has been used for the enrichment of hamburgers and dry fermented sausages in lycopene. Different amounts of LSTP were tested to determine the maximum that could be incorporated without significantly harming the technological and sensory properties or consumer acceptability of the products. Sensory properties were analysed using a hedonic test. Texture characteristics were instrumentally determined and colour was checked using the Space colour CIEL*a*b*. Good technological and sensory quality was obtained with LSTP levels up to 4% (w/w) in hamburgers and 1.5% (w/w) in dry fermented sausages. These amounts imply that a 100-g of one enriched hamburger could provide 6.4 mg of lycopene, while 100 g of dry fermented sausage could provides 2.08 mg of lycopene. Moreover, the use of LSTP in meat products as lycopene source is proposed as a way to exploit surplus in the tomato industry and to enhance the enrichment with bioactive compounds.
| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Published: |
Deutscher Fachverlag
2014
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| Online Access: | http://hdl.handle.net/10261/112396 |
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