Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient
2009
García, M. Luisa | Calvo, Marta M. | Selgas, M. Dolores
5 páginas, 3 tablas, 1 figura.
显示更多 [+] 显示较少 [-]The direct addition of dry tomato peel (DTP) to hamburgers may be useful both to obtain a new product enriched in lycopene and for providing a use for this by-product from the tomato industry. In this study, different amounts of DTP (0-6.0% w/w) were added to raw and cooked hamburgers, and the effects on the meat's physico-chemical and sensorial characteristics were studied. The maximum DTP concentration compatible with good sensory acceptability and high lycopene content was determined. Addition of DTP increased the colour parameters a* and b* of raw and cooked hamburgers, and modified all textural properties probably because of the presence of fibre. The hardness values of cooked samples was significantly higher in the batch containing 6% DTP (67.6 N) than in a control batch (50.9 N, p < 0.05). The addition of DTP to 4.5% results in hamburgers with good overall acceptability and a lycopene content of 4.9 mg/100 g of cooked hamburger.
显示更多 [+] 显示较少 [-]This work was supported by the Spanish Science and Technology Commission (Comisión Interministerial de Ciencia y Tecnología, projects AGL2007-63666/ALI and CONSOLIDER-Ingenio CSD2007-00016) and by the Comunidad de Madrid TEMINYSA (CAM S-0505/AGR-0314).
显示更多 [+] 显示较少 [-]Peer reviewed
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