EFFECT OF USING TOMATO PEELS AS A FAT REPLACER ON THE SENSORY, NUTRITIONAL AND PHYSICAL PROPERTIES OF BEEF BURGER AND SAUSAGES

Abstract

This study was proposed to investigate the effect of using tomato peels as a fat replacer on the quality of meat products.Chemical composition and minerals content of tomato peels were determined.Identification and quantification of amino acids, fatty acids and phenolic compounds of tomato peels were performed.Sensory attributes, physical properties and chemical composition of final meat products were also determined.The results revealed that tomato peels contain 7.55% crude protein, 7.25% ether extract, 45.64% crude fiber and 5.09% ash.The most predominant elements in tomato peels were potassium, magnesium, sodium and calcium followed by iron, manganese, zinc and copper.Tomato peels protein contains high levels of essential amino acids such as valine, phenylalanine, lysine, leucine and isoleucine.The fatty acids profile of tomato peels shows that palmatic and stearic were the predominant saturated fatty acids (33.18 and 30.19% respectively), while lenoleic (17.65%) was the major unsaturated fatty acid.It was identified and quantified 23 phenolic compounds in tomato peels with total content 114.34 mg/100g and the major phenolic compounds were evanillic acid, pyrogallol and chlorogenic acid which valued 24.78, 14.42 and 14.07mg/100g, respectively.The dried peels were added to sausages and burger in 5, 10 and 15% as replacement of fat.The results of sensory evaluation indicated that the meat products contained tomato peels until 15% substitution of fat were acceptable.Also, using tomato peels as a fat replacer decreased the fat content on the final meat products and increased protein, ash and fiber contents, consequently, the energy value decreased.The effect of using tomato peels up to 15% as a fat replacer on the physical properties of tested meat products was remarkable.