Production of frankfurters with tomato powder as a natural additive

Eyiler E., ÖZTAN A.

LWT-FOOD SCIENCE AND TECHNOLOGY, vol.44, no.1, pp.307-311, 2011 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 44 Issue: 1
  • Publication Date: 2011
  • Doi Number: 10.1016/j.lwt.2010.07.004
  • Journal Name: LWT-FOOD SCIENCE AND TECHNOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.307-311
  • Hacettepe University Affiliated: Yes

Abstract

This study includes the investigation of chemical properties such as nitrosomyoglobin content, lycopene content, and the oxidation level, and the sensorial properties of frankfurters which have been produced by both reducing the nitrite level and adding tomato powder. All samples have been vacuum packed and stored at +4 degrees C for 60 days.