Tomato peel powder as fat replacement in low-fat sausages: Formulations with mechanically crushed powder exhibit higher stability than those with airflow ultra-micro crushed powder
Tomato peel powder as fat replacement in low-fat sausages: Formulations with mechanically crushed powder exhibit higher stability than those with airflow ultra-micro crushed powder
复制标题
番茄皮粉作为低脂香肠中的脂肪替代品：采用机械粉碎粉末的配方比采用气流超微粉碎粉末的配方表现出更高的稳定性
DOI：
10.1002/ejlt.201400579
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发表时间：
2016-02-01
影响因子：
2.7
通讯作者：
Ren, Yanrong
中科院分区：
文献类型：
--
作者：
Wang, Qiang;Xiong, Zhengwei;Ren, Yanrong
研究了添加不同粒径的番茄皮粉作为脂肪替代物对低脂香肠脂肪酸组成和质构特性的影响。结果表明，添加番茄粉的低脂香肠的硬度显著高于其他组（P < 0.05），弹性随添加番茄粉量的增加而略有下降。在贮藏过程中，高脂无粉香肠（HFN）和低脂无粉香肠（LFN）的多不饱和脂肪酸/饱和脂肪酸比值均显著低于其他样品（P < 0.05）。此外，在大多数样品中检测到黄度略微增加。气流超微粉碎法制备的低脂香肠粉的亮度值和红色值分别为54.26和11.36。因此，通过添加少量经气流超微粉碎法处理的番茄皮粉，可以有效地提高这些值。
1实际应用
番茄皮是番茄汁工业的一种被低估的农业工业废物，含有不可消化的纤维成分，具有多种生理作用和治疗应用。据我们所知，没有研究报道番茄粉作为脂肪类似物在香肠中的应用及其对香肠的脂肪酸和质构质量的贡献。本文报道的研究调查了番茄粉颗粒和脂肪水平对香肠整体质量的相互作用。
两种不同粉碎系统的比较表明，含气流超微粉碎番茄皮粉的香肠的TBARS高于常规机械粉碎制粉的香肠。气流超微粉碎法制备的低脂香肠粉色泽浅、呈红色。总的来说，在制剂中掺入番茄皮粉末成功地减少了动物脂肪并改善了最终产品的颜色和TBARS值。
This study investigated the effect of addition of tomato peel powder, with different particle sizes as fat replacement, on the fatty acid composition and textural properties in low-fat sausage for 48 days. Results indicated that the hardness of low-fat sausages with no tomato powder (LFN) was significantly higher (P < 0.05) than that of the other groups, and springiness decreased slightly at a higher powder level. During storage, the polyunsaturated/saturated fatty acid ratio of high-fat samples with no powder (HFN) and low-fat samples with no powder (LFN) decreased significantly relative to that of the other sausage samples (P < 0.05). Furthermore, a slight increase in yellowness was detected in most samples. Low-fat sausage with powder prepared by airflow ultra-micro crushing had lightness and redness values of 54.26 and 11.36, respectively. Thus, these values can be increased effectively by adding a small amount of tomato peel powder treated by the airflow ultra-microcrushing method.
1 Practical applications
Tomato peel, an undervalued agro-industrial waste of the tomato juice industry, contains non-digestible fiber content that offers several physiological effects and therapeutic applications. To the best of our knowledge no studies have reported on the application of tomato powder as a fat analog in sausage and its contribution to the fatty acid and textural quality of sausage. The study reported here investigates the interactions between particles of tomato powder and fat levels on the overall quality of sausages.
Comparison of two different crushing systems show that TBARS of sausage containing airflow ultra-micro crushing-prepared tomato peel powder is higher than that of the sausages with conventional mechanical crushing-prepared powder. Low-fat sausage with powder prepared by airflow ultra-micro crushing had lightness and redness. Overall, incorporation of tomato peel powder in the formulation successfully reduced the animal fat and improved the color and TBARS values of the final product.