Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters

Deda, M.S.; Bloukas, J.G.; Fista, G.A.

doi:10.1016/j.meatsci.2007.01.004

Cited by 133 publications

(142 citation statements)

References 17 publications

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“…However, during storage the pH of the sausages reduced on 15th day and then Tomato powder: 0% (C), 0.8% (T1), 1.2% (T2), 1.5% (T3) increased significantly (p<0.05) on 30th day of storage. A decrease in the pH value of meat products containing tomato paste have also been reported by Candogan (2002) and Deda et al (2007). The decrease in pH of fresh sausages with higher level of tomato powder could be due to the low pH value (3.5) of tomato powder.…”

Section: Resultssupporting

confidence: 52%

“…A few studies have been reported regarding the use of tomato products or lycopene in meat and meat products (Candogan 2002;Yilmaz et al 2002;Sánchez-Escalante et al 2003;Østerlie and Lerfall 2005;Deda et al 2007). The present study was done for incorporation of different level of lycopene-rich tomato powder as antioxidant and functional additive in pork sausages.…”

Section: Introductionmentioning

confidence: 99%

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Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Kim

Jin²,

Mandal

et al. 2010

J Food Sci Technol

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Low fat pork sausages were formulated with tomato powder at 0% (C), 0.8% (T1), 1.2% (T2) and 1.5% (T3) levels in basic formula. With the increase in tomato powder concentration the lightness of the sausage decreased but the redness and yellowness increased significantly (p< 0.05). The pH values of T2 and T3 were significantly (p< 0.05) lower than the others, whereas, water holding capacity of T2 and T3 was significantly (p<0.05) higher. Thiobarbituric acid reactive substances, cohesiveness and springiness values of treated groups were significantly (p< 0.05) lower than those of control samples, however, hardness values of sausages with tomato powder were significantly (p<0.05) higher. The scores of overall acceptability in tested groups were significantly (p<0.05) higher than those of control samples after 30 days of storage. The low fat pork sausage with tomato powder up to 1.5% was found to be well acceptable up to 30 days at refrigerated storage. This new product will have special value due to the functional additive lycopene in tomato powder.

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Section: Resultssupporting

confidence: 52%

Section: Introductionmentioning

confidence: 99%

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Kim

Jin²,

Mandal

et al. 2010

J Food Sci Technol

View full text Add to dashboard Cite

show abstract

“…A drop in pH u values of meat products containing tomato paste was also reported by Candogan (2002) and Deda et al (2007). The discussed changes can probably be attributed to the acidity of tomatoes and high concentrations of the added component.…”

Section: The Effect Of Lycopene Addition On the Chemical Compositionsupporting

confidence: 60%

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Skiepko

Chwastowska-Siwiecka

Kondratowicz

et al. 2016

Rev. Bras. Cienc. Avic.

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The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental material comprised a total of 48 breast muscles of Hybrid XL turkeys aged 15 weeks and fed commercial pelleted diets. The material was divided into three groups (control, experimental groups I and II). Sixteen breast muscles (8 left and 8 right) were assigned to each group. Control group samples were immediately transported to a laboratory. The remaining 32 muscles were steamed and grilled, where 16 samples were cured before heat treatment. The curing brine contained tomato peel extract standardized for 5% lycopene content. The results of the study indicate that the lycopene increased vitamin E levels and decreased the ash and vitamin A content of the final products. Lycopene also lowered the aroma and flavour scores, and increased the shear force values of the final products. The addition of lycopene lowered the pH of the products measured in a water homogenate and deteriorated the hydration properties of meat. Lycopene increased the darkness and the contribution of redness, which led to an increase in colour saturation and hue values of the evaluated samples. It can be concluded that lycopene exerted antioxidant effects and improved the colour parameters on the external surface and along the cross-section of processed meat. However, the specific flavour of tomatoes deteriorated the sensory attributes of the final products.

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“…For example plant extracts, including herbs and berries are natural preservatives [24][25][26][27][28]. In addition, Deda et al [29] and have shown a promising example of reducing the nitrite level without compromising the processing and quality characteristics of frankfurter sausages by the addition of tomato paste.…”

Section: Healthy and Safe Alternatives To Nitrates And Nitritesmentioning

confidence: 99%

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

Cantwell¹,

Elliott²

2017

J Clin Nutr Diet

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The International Agency for Research on Cancer reported that eating processed meat can increase a person's risk for colorectal cancer and classified processed meat as carcinogenic to humans. Nitrate and nitrite are used as additives to improve food quality and protect against microbial contamination and are sources of N-nitroso compounds (NOCs) which are known carcinogens. This review outlines the association between processed meat intake and colorectal cancer risk and discusses the use of nitrates and nitrites in processed meat as well as healthier alternatives. A wide range of factors affect the formation of NOCs including the amount of nitrite added, meat quality, fat content, processing, maturation and handling at home. Factors related to processing include additives, precursors (added via wood smoke, spices or other ingredients), heat applied during drying or smoking, storage/maturation conditions and packaging. NOC formation can be inhibited by the addition of ascorbic acid and α-tocopherol ingredients which are often added to processed meats. Studies have shown that plant polyphenols and alpha-tocopherol significantly decreased pH, lipid oxidation and residual nitrite content of processed meat. Plant polyphenols, especially green tea polyphenols can be used as alternatives to nitrates and nitrites to process meat improving the quality, shelf life and safety of processed meat products. These innovative meat products could potentially contribute to a reduction in cancer risk by means of nitrite reduction and phytochemical addition and should be explored further.

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Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters

Cited by 133 publications

References 17 publications

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

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