EFFECT OF TOMATO POMACE ON SENSORY AND TEXTURAL PROPERTIES OF RAW-COOKED MEAT PRODUCT

Abstract

In the meat industry, there is a growing interest in the use of innovative processing methods, reformulated products, and the replacement of synthetic ingredients with natural bioactive compounds. Replacing synthetic antioxidants with natural antioxidants is a challenging process, but it can bring positive results. Our current research focuses on sensory and textural properties of raw-cooked meat product (frankfurters), which we observed on the 1^st, 7^th, 14^th and 21^st days of storage. We incorporated extract from tomato pomace into frankfurters as natural antioxidants. We used two concentrations of extract (3 mL.kg^-1 and 5 mL.kg^-1), the control with the addition of ascorbic acid and negative control. Sensory quality of meat product is one of the most important indicators that can influence the consumer. In the taste parameter, the best rated groups were Con-C and TCP-2. Furthermore, the addition of tomato pomace extract does not cause a significant change in the consistency of the meat products. After textural analysis, no statistically significant differences were observed between individual samples in any of the evaluated parameters.