Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage

Effect of active pretreatment of tomato pectin and paste on physicochemical, textural, microstructure and organoleptic attributes of chicken sausage during deep-fat frying was investigated in this study. Compared with the control sample, pectin and tomato paste (TP) treatments decreased the oil uptake and moisture loss of deep-fried chicken sausage by 13.28% and 10.16, respectively. Adding pectin along with tomato paste to chicken sausage formulation decreased chewiness and springiness forces to 21.36 N and 0.70, respectively. Using tomato paste and pectin increased the cohesiveness (9.1%) and softness (19.11%) of the tissue. The deep-fried sausage samples were analyzed for PV (peroxide value), TBARS (thiobarbituric acid reactive substances) and sensory attributes. The most reduction in lipid oxidation (51.45% for PV and 36.51% for TBA) was observed when sausage samples were enriched with 1% pectin and 2% tomato paste, while the control samples had the highest values of TBARS and PV after the deep-fat frying process. Based on the results of the sensory attribute, significant differences in texture, color, smell, and taste were observed among the treatments ( p