Tomato powder low in serum as source of tycopene to meat products

作者：Maria Calvo Marta; del Carmen Gamez Maria; Luisa Garcia Maria; Dolores Selgas Maria

来源：Fleischwirtschaft, 2015, 95(3): 140-143.

• Tomato powder
• Lycopene
• Hamburger
• Dry fermented sausages

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 1 kg of one enriched hamburger could provide 64 mg of lycopene, while 1 kg of dry fermented sausage could provide 20.8 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.

• 出版日期2015