Production of frankfurters with tomato powder as a natural additive

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dc.authoridEyiler Yilmaz, Esen -- 0000-0002-4052-4656
dc.contributor.authorEyiler, Esen
dc.contributor.authorÖztan, Aydın
dc.date.accessioned13.07.201910:50:10
dc.date.accessioned2019-07-29T19:26:20Z
dc.date.available13.07.201910:50:10
dc.date.available2019-07-29T19:26:20Z
dc.date.issued2011
dc.departmentAksaray Teknik Bilimler Meslek Yüksekokulu
dc.description.abstractThis study includes the investigation of chemical properties such as nitrosomyoglobin content, lycopene content, and the oxidation level, and the sensorial properties of frankfurters which have been produced by both reducing the nitrite level and adding tomato powder. All samples have been vacuum packed and stored at +4 degrees C for 60 days. The pH of the frankfurters produced with tomato powder was reduced, when compared to the samples which did not contain tomato powder. This effect was due to the acidic characteristics of tomato. As the level of nitrite was reduced, the oxidation level of the frankfurters was increased significantly. Addition of 2 g/100 g of tomato powder decreased the level of oxidation; however, 4 g/100 g of tomato powder caused a slight increase when compared to the samples which did not contain tomato powder. According to this result it can be stated that tomato powder retards the oxidation reaction. According to sensorial evaluations, tomato powder improved the consumer acceptability as well. Addition of tomato powder increased the internal and external colour scores, and frankfurters were found to be more acceptable by the panellists. Nitrosomyoglobin (NOMb) content of the samples was decreased along with the decreased level of nitrite, and this, in turn, contributed to the decreased level of redness (a*). (C) 2010 Elsevier Ltd. All rights reserved.
dc.description.sponsorshipLEZZ'ET Meat Industry (Antalya Turkey)
dc.description.sponsorshipSupport of the workers in LEZZ'ET Meat Industry (Antalya Turkey) was gratefully appreciated.
dc.identifier.doi10.1016/j.lwt.2010.07.004
dc.identifier.endpage311en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ1
dc.identifier.startpage307en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2010.07.004
dc.identifier.urihttps://hdl.handle.net/20.500.12451/5544
dc.identifier.volume44en_US
dc.identifier.wosWOS:000283289500044
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLWT - Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/embargoedAccess
dc.subjectLycopene
dc.subjectTomato Powder
dc.subjectMeat Product
dc.subjectFrankfurter
dc.subjectReduced Nitrite
dc.titleProduction of frankfurters with tomato powder as a natural additive
dc.typeArticle

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