Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace

- Hardness and cohesiveness of sausages were affected by the level of tomato pomace.
- Decreases in texture parameters of ham containing 3% tomato pomace were observed.
- Redness of frankfurters was significantly affected by tomato pomace level.
- E* values were not significantly affected by the amount of tomato pomace.
- WHC increased in frankfurters and meat-free sausages containing tomato pomace.
- Tomato pomace-added sausages and ham had highest scores for sensory evaluation.

The present investigation focuses on the textural properties, sensory attributes and color changes of beef frankfurter, beef ham and meat-free sausage produced by different levels of bleached tomato pomace. The texture and color profile were performed using an instrumental texture analyzer and colorimeter. The findings indicated that tomato pomace-added sausages had higher water holding capacity (WHC) compared to that of commercial samples. The frankfurters containing 5 and 7% (w/w) tomato pomace had the highest redness (a*), chroma (C*) and color differences (ΔE) values, while the meat-free sausages containing 7% (w/w) tomato pomace had significant (p < 0.05) values for lightness (L*) and yellowness (b*). Furthermore, there were no significant (p > 0.05) color differences between beef ham samples (with and without tomato pomace). A significant progression in the textural hardness and chewiness of systems containing tomato pomace was observed as well as higher sensory scores by panelists. According to sensorial evaluations, bleached tomato pomace improved the consumer acceptability and preference.