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 < 0.05). However, based on overall acceptability, enriched chicken sausage with 1% pectin and 2% TP had the highest scores. By considering the results of nutritional, structural and sensory evaluations, using of active pretreatment of pectin and tomato paste reduced oil uptake and lipid oxidation, resulting in a healthier fast-food product after the deep-fat frying process.