Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages

Tamarind (<i>Tamarindus indica</i> L.) Components as a Sustainable Replacement for Pork Meat in Frankfurter Sausages

Five types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture an...

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Bibliographic Details
Main Authors: Rafael Sepúlveda F. Trevisan Passos, Camila Cristina A. de Sousa, Mauricio C. A. da Silva, Ana M. Herrero, Claudia Ruiz-Capillas, Carlos Pasqualin Cavalheiro
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
meat products
by-products
pulp
peel
seed
technological properties
Online Access:https://www.mdpi.com/2304-8158/14/2/197
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