Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

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• 作者：Elena Sá ; nchez-Zapata^a ; Juana Ferná ; ndez-L&#xf3 ; pez ; ^a ; ^{j.fernandez@umh.es"" rel=""nofollow} ; ; Mariola Pe&#xf1 ; aranda^a ; Evangé ; lica Fuentes-Zaragoza^a ; Esther Sendra^a ; Estrella Sayas^a ; José ; A. Pé ; rez-Alvarez^a
• 关键词：Bologna sausage ; Dietary fiber ; Physicochemical properties ; Date fruit
• 刊名：Food Research International
• 出版年：2011
• 出版时间：August 2011
• 年：2011
• 卷：44
• 期：7
• 页码：2401-2407
• 全文大小：210 K

文摘

Fresh date processing (picking, storage or conditioning) may lead to date losses. Such by-products from fresh dates (Medjoul variety) can be processed to prepare date paste. Chemical composition, physicochemical and technological properties of this date paste were determined regarding its potential application as an ingredient in the elaboration of meat products. The date paste had a high content of sugars (53.00 g/100 g) especially reducing sugars (fructose and glucose), total and insoluble dietary fiber (7.00 g/100 g and 4.04 g/100 g, respectively) and natural antioxidants (polyphenol content; 225 mg GAE/100 g). Its emulsion capacity was 57.00 mL/100 mL and it showed also a high emulsion stability (98.59 mL/100 mL). The addition of up to 15 % date paste in the formulation of bologna-type products leads to the enhancement of the nutritional (lower fat content and higher fiber content than control) and technological quality (redder-colored and less hard, chewy and cohesive product than the control) together with a satisfactory sensory quality.