Eur. J. Lipid Sci. Technol 2016, 118, 175-184 Tomano particles as fat replacemen
ID: 1046517 • Letter: E
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Eur. J. Lipid Sci. Technol 2016, 118, 175-184 Tomano particles as fat replacement on quality of sausages 17 ab ab Figure 1. (A-D). Effects of the dfferent method of grinding the tomato peel powder on the textural attributes of sausage (48 day). High fat with no tomato peel powder (HFN; low fat with no tomato peel powder (LFN high fat with conventional mechanically crushed tomato peel powder HFC); low tat with conventional mechanically crushed tomato peel powderLFC); high fat with airflow ultra-micro crushed tomato peel powder (HFA): low fat with alirflow ultra-micro crushed tomato peel powder (LFA). Results were exprossed as the mean+ SE; data were the means of three replicates. The different lowercase letters on the bars moan signiticant dferences at P 0.06. folow an irregular behavior without compromising the levels pork sausages but highet than the 0.17 mg MDAkg reported of tomato fiber addition. Ref. [28] found significant differ- by Ref. (32] for Chinese pork sausages and loswler than the ences from added polydextrose (PD), sugar beet fiber (SF), 0.29 mg MDA/kg reported by Ref. (33] for Taiwanese pork oat fiber (OFP), potato starch (PS), and pea fiber (PF) by sausages. These differences among the initial TBARS Instron texrural profile analysis traits for hardness and content in pork sausages may be due to the type of springiness. Moreover, Ref. [29) also found that sausages seasonings, the fat composition, and/or the type of pork containing PD-OF, PD-PS, PD-PS-OF, and PD-PS-OFhad mascles used. TBARS for all sausages increased throughout lower hardness and chewiness values than the control, storage, an increase perhaps attributed to their partial increased oxidation of unsaturated fatty probably because several of the combinations exhibited no dehydration and the difference in hardness and springiness from the controls with acids [34] 20% fat, but differed from the control with 30% fat. 3.3 TBARS evaluation TBARS has been used to determine the degree of lipid groups with no tomato peel oxidation during which peroxides are oxidized to aldehydes groups, the TBARS During the 48 days of storage (Fig. 2), the increase of in every treatment of sausages was higher as the extension of storage time. However, the change rate of the HFA, LFA, HFC, and LFC groups were higher than for the powder added (HFN and LFN) oxidation, which occurs due to the second stage of auto- after 24 days of storage (PExplanation / Answer
10) The main structural protein in the extracellular space is Collagen, found in various connective tissues inside animal bodies. It is the most abundant protein found in mammals and is the main component of connective tissue, making up from 25% to 35% of the whole-body protein content. It mainly consists of amino acids wound together to form triple-helices, which form elongated fibrils. It is abundantly found in fibrous tissues such as tendons, ligaments and skin.
The bright red carotene, carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, is known as Lycopene. Tt has no vitamin A activity, although it is chemically a carotene. Sometimes, foods that are not red in colour, also contain lycopene.
11) Fig 1. describes changes as well as the effects which are brought about on account of the usage of the different methods of grinding the different tomato peel powder on the textual attributes of the sausage on a span of 48 days.For, A - LFN is MAX, For, B - HFN is MAX, For, C - LFC is MAX & For, D - LFN is MAX.
12) The hardness, springiness, cohesiveness and chewiness of the sausages are determined by the following factors :
These factors are affected by partial dehydration and oxidation of un-saturated fatty acids.
The method used here is - TBARS Evaluation.
The method is used to determine the degree of lipid oxidation, which occurs due to the second stage of auto-oxidation during which peroxides are oxidised to aldehydes and ketones. Changes are observed over a span of 48 days.
The following are generally needed as part of the equipment :
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