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Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella

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dc.contributor.authorDoménech Asensi, Guillermo
dc.contributor.authorGarcía Alonso, F.J.
dc.contributor.authorMartÍnez, E.
dc.contributor.authorMartín Pozuelo, G.
dc.contributor.authorBravo, S.
dc.contributor.authorPeriago Caston, M.J.
dc.contributor.authorSantaella-Pascual, Marina
dc.contributor.departmentEnfermería
dc.date.accessioned2024-02-06T13:10:23Z
dc.date.available2024-02-06T13:10:23Z
dc.date.issued2012-08-27
dc.description©2012. This document is the Published, version of a Published Work that appeared in final form in Meat Science. To access the final edited and published work see http://dx.doi.org/10.1016/j.meatsci.2012.08.021
dc.description.abstractThe aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different mortadellas without colourant were made with 2,6 and 10% of TP, to optimise technologically the amount of this ingredient. Then, commercial product was compared with 10% of TP mortadella; both products were made with natural colourant. After a proximate analysis only total protein decreased due to the addition of TP. Lycopene content in mortadella and the total antioxidant activity were proportional to the amount of TP added. The presence of TP provided stability during meat grinding, cooking and storage of mortadella by reducing the lipid oxidation. In addition, TP provided yellowness and softness; however, when TP was added together with red colourant, the redness remained constant in the mortadella without effects on the consumer overall acceptance.es
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dc.format.extent8es
dc.identifier.citationMeat Science 93 (2013) 213–219
dc.identifier.doihttp://dx.doi.org/10.1016/j.meatsci.2012.08.021
dc.identifier.issnPrint: 0309-1740
dc.identifier.issnElectronic: 1873-4138
dc.identifier.urihttp://hdl.handle.net/10201/138780
dc.languageenges
dc.publisherElsevier
dc.relationSin financiación externa a la Universidades
dc.rights.accessRightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectTomatoes
dc.subjectLycopenees
dc.subjectMortadellaes
dc.subjectLipid oxidationes
dc.subjectNutritional valuees
dc.subjectSensory propertieses
dc.subject.otherCDU::5 - Ciencias puras y naturaleses
dc.titleEffect of the addition of tomato paste on the nutritional and sensory properties of mortadellaes
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
relation.isAuthorOfPublication2d5dac0f-c6c6-485b-97bf-c679f4940e3d
relation.isAuthorOfPublication.latestForDiscovery2d5dac0f-c6c6-485b-97bf-c679f4940e3d
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