Utilization of tomato processing wastes in preparation of low fat high dietary fiber beef patties
2009
El-Safy, S.F.
Dietary fiber plays an important role in human health, so high fiber, low fat foods tend to reduce risk diseases. Tomato industries yield a high amount of by products mainly tomato skin and seeds, which can utilize as a new good source of dietary fiber. The tomato wastes were added at 0, 3, 5, 7 and 9 % levels to beef patties instead of meat fat mixture. Prepared patties were evaluated for some important chemical, physicochemical and sensory traits. Results revealed that addition of tomato wastes led to higher contents (P0.05) of moisture, protein (when tomato seed was substituted with fat). However, ash, crude fiber and lower fat and protein (when substituted with skin) contents. WHC, plasticity and cooking yield of beef patties were significantly (P 0.05) improved by the substitution of beef meat fat mixture with tomato wastes accompanied with reduction in cooking loss. Shrinkage and thiobarbituric acid value (TBA) was also observed. No significant differences were detected in organoleptic properties between beef patties containing 3% skin and/or 3% seed meals and control sample. At higher levels of substitution (9%) the panelists observed that the bitter taste was detected. Accordingly the degree of total acceptability of patties decreased gradually especially for samples contained tomato seeds meal.
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