Thus, the increase in the hardness
of the beef frankfurter containing tomato pomace can be related to
gelling properties of seed protein presented in tomato pomace. This
contributes to chemically retaining water through the protein matrix
and swelling on contact with water, leading to texture and cohesion of
the final product. It should be noted that the textural properties of
meat emulsions vary depending on other components such as protein,
fat and water levels. (Pereira et al. 2011) stated that the increase in
the protein level and the decrease in themoisture content affect the gelation
and emulsification ability of the formulation, ultimately resulting
in an increase in textural properties such as hardness, springiness and
cohesiveness.