Effects of different tomato products on the lipid oxidation, color, and texture of uncured cooked pork sausages in storage

• Published in: FOOD SCIENCE AND TECHNOLOGY RESEARCH Vol. 29; no. 5; pp. 433 - 440
• Main Authors: Mikami, Nana, Yamashiro, Yoshitaka, Nagaoka, Shiho, Akamatsu, Yuzuki, Maeda, Hayato, Shimada, Kenichiro
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2023; The Japanese Society for Food Science and Technology; Japan Science and Technology Agency
• Subjects: Discoloration; Fluorescence; Food additives; hardness; lipid oxidation; Lipid peroxidation; Lipids; Lycopene; Meat; Meat products; Meat quality; Natural & organic foods; Oxidation; pork sausage; redness; Sausages; Storage conditions; Texture; Thiobarbituric acid; Tomatoes; types of tomato products
• ISSN: 1344-6606; 1881-3984
• DOI: 10.3136/fstr.FSTR-D-23-00016

Tomato products containing lycopene can improve the quality of meat products during storage. However, few studies have compared the effects of different tomato products, including tomato paste (PAS), tomato powder (POW), and strained tomato, on meat quality. Herein, under two storage conditions (5 days at 37 °C under fluorescent light and 15 days at 4 °C), thiobarbituric acid values associated with lipid oxidation decreased in sausages prepared using all three tomato products compared to control sausages without tomato products. Tomato products also increased the redness of sausages stored at 4 °C. Texture analysis showed that only sausages prepared with POW and PAS exhibited decreased hardness and increased springiness compared to the control on day 10. Tomato products comparably improved the quality of cooked sausages regarding lipid oxidation and discoloration during storage whereas the texture depended on the product type, suggesting the use of tomato products as natural food additives in meat products.