Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

Valenzuela‐Melendres, Martín; Torrentera-Olivera, N. G.; González‐Aguilar, Gustavo A.; Villegas‐Ochoa, Mónica A.; Cumplido-Barbeitia, Luis German; Camou, Juan Pedro

doi:10.5539/jfr.v3n3p132

Cited by 7 publications

(3 citation statements)

References 36 publications

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“…Total phenolic content of 0.005% lycopene was significantly higher than other addition levels of lycopene (P \ 0.05). Similar results were reported by Valenzuela-Melendres et al (2014) who reported a higher phenolic content in 10% tomato paste-added pork frankfurter than the control. Although our study found no difference between 0.005, 0.010 and 0.015% lycopene, 0.005% lycopene had a higher total phenolic content than 0.010 and 0.015% lycopene, suggesting that increasing addition levels of lycopene may decrease total phenolic content.…”

Section: Total Phenolic Contentsupporting

confidence: 90%

Storage quality of walnut oil containing lycopene during accelerated oxidation

Xie

Feei

et al. 2018

J Food Sci Technol

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The purpose of investigation was to assess the effect of lycopene on the peroxide value, acid value, fatty acids, total phenolic content and ferric-reducing antioxidant power of walnut oil. Walnut oil was extracted from Xinjiang walnut variety using cold pressing method. Our study reported that after 45 days of accelerated oxidation at 60 °C (Schaal oven test), 0.005% lycopene exhibited the greatest antioxidant effect than other addition levels of lycopene. Therefore, under ambient storage conditions, the shelf-life of walnut oil could be extended up to 16 months by 0.005% lycopene. Moreover, 0.005% lycopene added to walnut oil had a significantly higher content of saturated fatty acid, unsaturated fatty acid, total phenol, reducing ability of the polar and non-polar components than the blank sample (walnut oil without any addition of lycopene). In conclusion, lycopene improved the quality of walnut oil because of its antioxidant effect against lipid oxidation.

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Section: Total Phenolic Contentsupporting

confidence: 90%

Storage quality of walnut oil containing lycopene during accelerated oxidation

Xie

Feei

et al. 2018

J Food Sci Technol

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“…The colour of chicken frankfurter incorporated with carrot showed the highest score. Previous study also reported a higher colour score of sausage incorporated with tomato paste as compared to avocado paste (Valenzuela-Melendres et al, 2014). The texture of the chicken frankfurter incorporated with cabbage (5.45) was significantly higher than those with carrot (5.30) and baby corn (5.13), while commercial chicken frankfurter recorded the lowest score (4.92).…”

Section: Sensorial Propertymentioning

confidence: 71%

Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables

Mousavi¹,

Jusoh²,

Ishak³

2021

IFRJ

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The physicochemical, nutritional, sensorial and morphological properties of chicken frankfurters incorporated with selected vegetables (baby corn, cabbage, and carrot) were investigated. The incorporation of selected vegetables to formulate chicken frankfurters yielded significant differences in proximate compositions among the samples; the moisture, ash, fat, protein, and carbohydrate contents were 67.16 - 66.39%, 1.90 - 2.40%, 5.33 - 7.47%, 14.53 - 15.68%, and 8.75 - 11.09%, respectively. The folding test and pH values in control frankfurter (with the score of 5.00; pH 6.84) and chicken frankfurters incorporated with baby corn (with the score of 5.00; pH 6.88) showed significant difference as compared to commercial chicken frankfurter (with the score of 3.83; pH 6.70). Chicken frankfurters incorporated with baby corn and cabbage were significantly harder than commercial frankfurter due to different levels of fat. Scanning electron microscopy (SEM) on formulated frankfurters displayed less dense microstructure and prominent presence of fat globules as compared to control and commercial chicken frankfurters. Sensory evaluation on formulated and commercial frankfurters showed almost similar result in overall acceptance score. All formulated chicken frankfurters did not show significant difference in texture profiles (adhesiveness and springiness attributes). In conclusion, the incorporation of selected vegetables in chicken frankfurters yielded nutritional product, and decreased the costs of production without affecting the sensory attributes.

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“…On the other hand, Valenzuela-Melendres et al [ 60 ] and Isaza Maya et al [ 61 ] reported on the addition of paste and extracts from different vegetable sources in sausage formulations, showing increases in the content of total polyphenols depending on the composition of the vegetable source and the levels used in the different formulations.…”

Section: Resultsmentioning

confidence: 99%

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

et al. 2023

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The objective of the present study was to evaluate the effect of dietary fiber from soybean (glycine max) husk as fat and phosphate replacer on the nutritional, physicochemical, and nutraceutical quality of Frankfurter sausage. A traditional formulation was used for the pork-based sausage and three treatments were established: control treatment (CT), sausage without SHDF; treatment 1 (T1), sausage and 1% SHDF; treatment 2 (T2), sausage and 1.5% SHDF. T2 showed the best nutritional contribution of the treatments, significantly favoring a lower content of fat and sodium, thus increasing the contribution of dietary fiber and calcium. A positive effect of SHDF on the water-holding capacity of the treatments was also observed. In addition, T2 remained stable during storage, while T1 and CT showed significantly reduced water-holding capacities of approximately 5%; this was in turn linked to hardness, as it was observed that on day 7 of storage, 27% less force was required to deform the T2 sausages. Regarding color, no significant difference was observed with the addition of SHDF to the product. The results suggest that the dietary fiber extracted from soybean husks has potential for application in food and can be used as an ingredient to improve the functional and nutritional quality of Frankfurter sausages by reducing the content of fat and phosphates.

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Use of Avocado and Tomato Paste as Ingredients to Improve Nutritional Quality of Pork Frankfurter

Cited by 7 publications

References 36 publications

Storage quality of walnut oil containing lycopene during accelerated oxidation

Storage quality of walnut oil containing lycopene during accelerated oxidation

Physicochemical, nutritional, sensorial, and morphological properties of chicken frankfurters incorporated with selected vegetables

Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality

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