Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages
Five types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture an...
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MDPI AG
2025-01-01
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| author | Rafael Sepúlveda F. Trevisan Passos Camila Cristina A. de Sousa Mauricio C. A. da Silva Ana M. Herrero Claudia Ruiz-Capillas Carlos Pasqualin Cavalheiro |
| author_facet | Rafael Sepúlveda F. Trevisan Passos Camila Cristina A. de Sousa Mauricio C. A. da Silva Ana M. Herrero Claudia Ruiz-Capillas Carlos Pasqualin Cavalheiro |
| author_sort | Rafael Sepúlveda F. Trevisan Passos |
| collection | DOAJ |
| description | Five types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture and protein content of the reformulated frankfurters. In terms of mineral composition, CT5 showed the highest (<i>p</i> < 0.05) calcium content. Additionally, ST5 and CT5 treatments demonstrated the lowest processing loss values. The pH was lower in the PT5 treatment (<i>p</i> < 0.05). Incorporating tamarind components reduced the lightness (<i>L</i>*) of the frankfurters, resulting in darker sausages. However, ST5 exhibited greater redness (<i>a</i>*), while higher yellowness (<i>b</i>*) values were observed in PT5 and CT5 treatments (<i>p</i> < 0.05). Texture analysis revealed no differences (<i>p</i> > 0.05) in hardness and chewiness between T0 and PT5; however, ST5 exhibited the highest values for these parameters (<i>p</i> < 0.05). No variation in the conformational order of the lipid acyl chains due to the incorporation of tamarind compounds was observed related to physical entrapment of these compounds in the frankfurter matrix. Both T0 and PT5 were well accepted by consumers, and scores higher than 7 were observed for overall acceptability and purchase intention. The study demonstrated that incorporating tamarind components, especially pulp paste (PT), is a viable alternative for replacing lean pork meat in frankfurters, improving the sustainable aspects of frankfurter production. |
| format | Article |
| id | doaj-art-f7ba29085c5641e5adc2df71d15ef2b0 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-f7ba29085c5641e5adc2df71d15ef2b02025-01-24T13:32:50ZengMDPI AGFoods2304-81582025-01-0114219710.3390/foods14020197Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter SausagesRafael Sepúlveda F. Trevisan Passos0Camila Cristina A. de Sousa1Mauricio C. A. da Silva2Ana M. Herrero3Claudia Ruiz-Capillas4Carlos Pasqualin Cavalheiro5Laboratório de Indústria e Inspeção de Carnes e Derivados, Universidade Federal da Bahia, Salvador 40170-115, BrazilLaboratório de Indústria e Inspeção de Carnes e Derivados, Universidade Federal da Bahia, Salvador 40170-115, BrazilLaboratório de Indústria e Inspeção de Carnes e Derivados, Universidade Federal da Bahia, Salvador 40170-115, BrazilINDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainINDMEAT Group, Department of Meat and Fish Products, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28040 Madrid, SpainLaboratório de Indústria e Inspeção de Carnes e Derivados, Universidade Federal da Bahia, Salvador 40170-115, BrazilFive types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture and protein content of the reformulated frankfurters. In terms of mineral composition, CT5 showed the highest (<i>p</i> < 0.05) calcium content. Additionally, ST5 and CT5 treatments demonstrated the lowest processing loss values. The pH was lower in the PT5 treatment (<i>p</i> < 0.05). Incorporating tamarind components reduced the lightness (<i>L</i>*) of the frankfurters, resulting in darker sausages. However, ST5 exhibited greater redness (<i>a</i>*), while higher yellowness (<i>b</i>*) values were observed in PT5 and CT5 treatments (<i>p</i> < 0.05). Texture analysis revealed no differences (<i>p</i> > 0.05) in hardness and chewiness between T0 and PT5; however, ST5 exhibited the highest values for these parameters (<i>p</i> < 0.05). No variation in the conformational order of the lipid acyl chains due to the incorporation of tamarind compounds was observed related to physical entrapment of these compounds in the frankfurter matrix. Both T0 and PT5 were well accepted by consumers, and scores higher than 7 were observed for overall acceptability and purchase intention. The study demonstrated that incorporating tamarind components, especially pulp paste (PT), is a viable alternative for replacing lean pork meat in frankfurters, improving the sustainable aspects of frankfurter production.https://www.mdpi.com/2304-8158/14/2/197meat productsby-productspulppeelseedtechnological properties |
| spellingShingle | Rafael Sepúlveda F. Trevisan Passos Camila Cristina A. de Sousa Mauricio C. A. da Silva Ana M. Herrero Claudia Ruiz-Capillas Carlos Pasqualin Cavalheiro Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages Foods meat products by-products pulp peel seed technological properties |
| title | Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages |
| title_full | Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages |
| title_fullStr | Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages |
| title_full_unstemmed | Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages |
| title_short | Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages |
| title_sort | tamarind i tamarindus indica i l components as a sustainable replacement for pork meat in frankfurter sausages |
| topic | meat products by-products pulp peel seed technological properties |
| url | https://www.mdpi.com/2304-8158/14/2/197 |
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