The effect of tomato pomace powder as a non-meat protein source on microbial and sensory properties of sausage

In this study waste product obtained from tomato process technology was collected¡ dried and milled. Tomato pomace powder was added in levels 1%¡ 2%¡ 3%¡ 4%¡ and 5% to the sausage formulation with 60% meat (treatments were named T1 to 5¡ resp.). To study the effect of tomato pomace powder on chemical¡ microbial and sensory properties of sausage samples¡ protein content¡ ash¡ and pH of samples were evaluated. Microbial test of product was done according to the standard number: 2303 of Institute of Standard and Industrial Research of Iran (ISIRI). Total count of microorganisms¡ mold and yeast¡ Staphylococcus aureus¡ Clostridium welchii¡ Escherichia coli¡ Coliform¡ and Salmonella were tested. Organoleptic test was done by 10 trained panelists using hedonic method. Results showed that adding tomato pomace powder to the sausage formulation led to a significant increase in protein (from 15.45 in control to 17.40 in T5) and ash (from 2.16 in control to 2.63 in T5) content. Moreover¡ it reduced the pH of samples¡ from 6.31 in control to 5.80 in T5. Microbial results showed that the control had lower total count than other treatments. Furthermore¡ all samples had much lower total count than Iran standard limit. Moreover¡ the sample containing 4% of tomato pomace powder got the highest score of acceptability.