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Cited by 185Meat and Animal Product QualityFood composition and propertiesFood Nutrient Composition and Product Development

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

Savadkoohi, Sobhan, Hoogenkamp, Henk, Shamsi, Kambiz, Farahnaky, Asgar·2014·Meat Science
DOI 10.1016/j.meatsci.2014.03.017
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Abstract

The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were 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<0.05) values for lightness (L*) and yellowness (b*). Furthermore, there were no significant (p>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.

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References 46 · Cited by 185

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Metadata

Authors
Savadkoohi, S., Hoogenkamp, H., Shamsi, K., & Farahnaky, A.
Affiliations
  • Shiraz University (IR)
  • Taylor's University (MY)
Corresponding author
Savadkoohi, Sobhan
ORCID
Venue
Meat Science
Publisher
Elsevier BV
Published
2014-08
Volume
97
Issue
4
Pages
410-418
ISSN
0309-1740 (ISSN-L)
DOI
10.1016/j.meatsci.2014.03.017
OpenAlex
W2060775600
Cited by
185
References
46
Citations by year
2026: 8 · 2025: 12 · 2024: 24 · 2023: 19 · 2022: 17 · 2021: 18 · 2020: 22 · 2019: 18 · 2018: 13 · 2017: 13 · 2016: 10 · 2015: 9 · 2014: 2
FWCI
17.36
Type
journal article
Language
en
Open access
closed
Licence
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations
  • Meat Science (publishedVersion)
  • PubMed (publishedVersion)
  • RMIT Research Repository (RMIT University Library) (submittedVersion)
  • Figshare (submittedVersion)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
tomato pomace, water holding capacity, color change, texture hardness, chewiness, sensory acceptability, consumer preferences, food waste valorization
MeSH terms
Animals, Cattle, Color, Consumer Behavior, Diet, Fruit, Hardness, Humans, Mastication, Meat Products, Odorants, Taste, Water, Solanum lycopersicum

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