Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage ( L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage.

The deterioration of meat products is significantly influenced by the oxidation of lipids. The addition of antioxidants is one of the accepted methods to retard lipid oxidation. The goal of this research was to encapsulate tomato powder with chia seed mucilage by lyophilization. Tomato powder and chia seed mucilage were used as the wall material at three ratios 1:1 (T1:C1), 2:1 (T2:C1), and 1:2 (T1:C2). The particle size, encapsulation efficiency, rheology, and solubility index of the beads were assessed. Three sausage samples, including the control, 3% w/w tomato powder (TP), and 6% w/w bead (EnTP), were produced. The color, texture, peroxide, thiobarbituric acid, and sensory parameters of the sausage were analyzed during storage. The results showed that T2:C1 had a maximum encapsulation efficiency (44.71%) with particle size (172.31 nm). T1:C1 had a highly significant value in the solubility index (90.09% w/w), but for the viscosity parameter, T1:C2 had a maximum value among the samples. FTIR and X-ray diffraction analyses demonstrated successful encapsulation in all samples. The water holding capacity (6.92% w/w), hardness (2992.5 g), and gumminess (2772.3 g) were the highest, but cooking loose (10.98% w/w) the lowest in the EnTP. Higher color and odor scores were recorded for the EnTPs. In addition, the encapsulated tomato powder had a significantly ( < 0.05) lower peroxide value (7.34 mEq/kg) and thiobarbituric acid (2.09 mg MDA/kg) in the sausages than in the other samples. In conclusion, the incorporation of EnTP as a polyphenol component in cocktail sausages is more advantageous than TP alone.