<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased A<sub>w</sub> and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.</p>
</abstract>

Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The incorporation of natural antioxidants and dietary fibre from agro-industrial coproducts is a good alternative to improve the nutritional characteristics of meat products. Pomegranate peel flour was employed as a functional ingredient to replace part of the fat, in a raw meat product like chorizo, determining changes in instrumental colour and texture, sensory acceptation, and neophobia. Pomegranate peel flour presented high content of polyphenols with considerable antioxidant activity, and high content of dietary fibre as well. Fibre retained moisture, decreasing water activity of the chorizos, decreasing pH during storage. Pomegranate peel flour increased the colour tone of the chorizos and decreased colour intensity, with a tough but easy to crumble texture. Sensory acceptation of chorizos with pomegranate peel flour was higher than control, although taste and texture were scored lower than the control sample. Results show that incorporation of pomegranate peel flour decreased Aw and pH, besides increased the samples luminosity and tone. Chorizo with pomegranate peel flour were harder than control. Nonetheless, as a functional ingredient improved health benefits with a positive consumers’ acceptance, non-neophobic, particularly in older consumers (40-50 years old). Pomegranate peel flour is a viable ingredient in the formulation of functional meat products.

Pomegranate (<italic>Punica granatum</italic> L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Agricultural and Animal Production Department

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Pomegranate ( L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Functional meat products are necessary to improve the health of consumers without detrimental effects on high biological value protein consumption. The...

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Online veröffentlicht: 09. Juli 2022

Seitenbereich: 33 - 42

Eingereicht: 10. Nov. 2021

Akzeptiert: 10. März 2022

DOI: https://doi.org/10.2478/aucft-2022-0003

Schlüsselwörter
pomegranate, chorizo, antioxidants, fibre, sensory acceptation, food neophobia

© 2022 Karla Vanessa Maillard-Berdeja et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products

Online veröffentlicht: 09. Juli 2022

Seitenbereich: 33 - 42

Eingereicht: 10. Nov. 2021

Akzeptiert: 10. März 2022

DOI: https://doi.org/10.2478/aucft-2022-0003

Schlüsselwörterpomegranate, chorizo, antioxidants, fibre, sensory acceptation, food neophobia

© 2022 Karla Vanessa Maillard-Berdeja et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
pomegranate, chorizo, antioxidants, fibre, sensory acceptation, food neophobia