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Dry fermented sausages enriched with lycopene from tomato peel
M M Calvo1, M L García, M D Selgas
1Instituto de Fermentaciones Industriales, CSIC, C/Juan de la Cierva 3, 28006 Madrid, Spain.
Meat Science
|November 9, 2011
Summary
Tomato peel, rich in lycopene, can be added to dry fermented sausages. This study found that incorporating tomato peel into sausages resulted in a lycopene-enriched meat product with good sensory and textural properties.
Area of Science:
- Food Science
- Nutritional Science
- Agricultural By-product Valorization
Background:
- Tomato processing generates substantial by-products, primarily peels and seeds.
- Tomato peels are a valuable source of lycopene, a potent antioxidant.
- Utilizing tomato peels can enhance the nutritional profile of food products.
Purpose of the Study:
- To develop dry fermented sausages (salchichón) enriched with lycopene from tomato peel.
- To evaluate the impact of incorporating varying percentages of dry tomato peel on sausage characteristics.
- To assess the lycopene content, sensory attributes, and textural properties of the enriched sausages.
Main Methods:
- Dry tomato peel was incorporated into meat mixtures at concentrations of 0%, 0.6%, 0.9%, and 1.2% (w/w).
- Sausages underwent a 21-day ripening process.
- Lycopene content, sensory evaluation, and textural analysis were performed.
Main Results:
- Lycopene levels in the sausages ranged from 0.26 to 0.58 mg/100g after 21 days of ripening, with only slight losses observed.
- The addition of tomato peel did not negatively impact the sensory and textural properties of the dry fermented sausages.
- Overall acceptability of the sausages with added tomato peel was rated as good.
Conclusions:
- Dry tomato peel can be effectively incorporated into dry fermented sausages to create a lycopene-enriched meat product.
- The process yields a palatable product with enhanced nutritional value.
- This method offers a viable strategy for valorizing tomato processing by-products.
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