Volume 18, Issue 121 (2022)                   FSCT 2022, 18(121): 301-313 | Back to browse issues page


XML Persian Abstract Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Shariat alavi M, Sadeghi Mahoonak A, Ghorbani M, Alami M. Study on the effect of tomato seed protein hydrolyzate on the characteristics of susage. FSCT 2022; 18 (121) :301-313
URL: http://fsct.modares.ac.ir/article-7-32108-en.html
1- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources
2- Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources , sadeghiaz@yahoo.com
Abstract:   (1569 Views)
About 8100 tons of tomato pulp is produced annually by factories, which in many cases are eliminated from the consumption chain, regardless of their uses. Tomato waste can be used as a new protein source for the production of hydrolyzad protein. Therefore, in this study, by adding the tomato seed protein hydrolyzate to sausage formulation as a functional ingredient, its effect on physicochemical properties including residual nitrite, color, and sausage texture during storage period was investigated. The results showed that the samples containing hydrolyzed protein had less residual nitrite than the control sample, and over time, the residual nitrite content was reduced in all samples. Also, the brightness and redness indicators of the product increased over time. The results of this study showed that the tomato seed protein hydrolyzate with good nitrite inhibition activity can be used as a functional ingredient 
Full-Text [PDF 737 kb]   (588 Downloads)    
Article Type: Original Research | Subject: Supplemented foods (probiotics, parabiotics ...)
Received: 2019/04/17 | Accepted: 2019/11/17 | Published: 2022/03/7

Add your comments about this article : Your username or Email:
CAPTCHA

Send email to the article author


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.