Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger

被引：0
作者：
Mohammad Namir
Hassan Siliha
Mohamed Fawzy Ramadan
机构：
[1] Zagazig University,Department of Food Science, Faculty of Agriculture
[2] Zagazig University,Department of Agricultural Biochemistry, Faculty of Agriculture
[3] Umm Al-Qura University,Institute of Scientific Research and Revival of Islamic Heritage
来源：
Journal of Food Measurement and Characterization | 2015年 / 9卷
关键词：
Processing wastes; Novel foods; Meat products;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Tomato fiber pectin (TFP) recovered from tomato pomace was characterized. Application of TFP as a potential fiber source and fat replacer in low-fat beef burger was investigated. The recovery of fiber pectin from tomato pomace was high (83.5 %). Alcohol insoluble solids in TFP were characterized by high protein, fat and carbohydrate contents (32.2, 17.1, and 47.0 %, respectively) whereas ash content was 2.45 %. Leucine was the main amino acid found in TFP (1.46 g/100 g protein). Essential fatty acids represent 58.4 % of total fatty acids with linoleic acid as the most abundant (55.8 %). Swelling capacity of TFP was found to be 4.50 mL/g, water holding capacity was 3.57 mL/g and oil holding capacity was 2.65 mL/g. Beef burger formulated with different fat replacement level of TFP showed decrease in cooking loss and reduction in diameter of burgers was decreased. Samples with fat replacement levels of 12.5 and 25 % of TFP had the highest acceptance. This substitution may reduce the production cost without affecting functional and sensory properties of the product.
引用
收藏
页码：305 / 312
页数：7
相关论文
共 113 条
  • [1] Fehr M(2002)The basis of a policy for minimizing and recycling food waste Environ. Sci. Pol. 5 247-253
  • [2] Calcado MDR(2005)Biological evaluation of tomato waste seed meals and protein concentrate Food Chem. 89 53-56
  • [3] Romao DC(2006)Chemical characterization of tomato pomace J. Sci. Food Agric. 86 1232-1236
  • [4] Sogi DS(2008)Modification of pectin polysaccharides during ripening of postharvest banana fruit Food Chem. 111 144-149
  • [5] Bhatia R(2010)Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening Food Chem. 121 372-380
  • [6] Garg SK(2008)Partial replacement of meat by pea fiber and wheat fiber: effect on the chemical composition, cooking characteristics and sensory properties of beef burgers J. Food Qual. 31 480-489
  • [7] Bawa AS(1996)Fats, oils and fat replacers Food Technol. 50 78-83
  • [8] Del Valle M(1992)Characteristics of low-fat ground beef containing texture-modifying ingredients J. Food Sci. 57 19-24
  • [9] Cámara M(2005)Utilization of hazelnut pellicle in tow-fat beef burgers J. Meat Sci. 71 312-316
  • [10] Torija M-E(2007)Energy content, sensory properties and microbiological shelf life of German bologna type sausages produced with citrate or phosphate and with inulin as fat replacer J. Food Sci. 72 629-638
12345678910