Irradiation of ready-to-eat sausages containing lycopene
The objective was to obtain a new ready-to-eat (RTE) dry fermented sausage enriched with lycopene by the addition of dry tomato peel as font of this carotene; the product was submitted to irradiation and stored. The effect of these treatments on microbiota, lycopene concentration, physico-chemical and sensory properties were studied. Levels of total viable bacteria, lactic acid bacteria and Micrococcaceae decreased as a result of irradiation. Lycopene content was not affected by irradiation and storage. The b* and the hue angle showed the largest changes of colour parameters. The tomato peel modified slightly the texture parameters. Sensory quality was not acceptable in 4 kGy irradiated samples. A new RTE product enriched with lycopene was obtained.
| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Chiriotti Editori
2011
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| Online Access: | http://hdl.handle.net/10261/63095 |
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