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

@article{Savadkoohi2014ColorSA,
  title={Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace.},
  author={Sobhan Savadkoohi and Henk W. Hoogenkamp and Kambiz Shamsi and Asgar Farahnaky},
  journal={Meat science},
  year={2014},
  volume={97 4},
  pages={
          410-8
        }
}
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… CONTINUE READING
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