Main Article Content
functional foods, lipid oxidation, lycopene, meat product, sensory quality, tomato
This study investigated the influence of tomato powder on the quality attributes (pH, colour, cooking loss, oxidative stability, sensory quality) of comminuted meat products. The addition of 2.0% and 2.5% of tomato powder significantly decreased lightness, increased redness and yellowness and delayed oxidation processes in the products. Tomato powder lowered the pH values of batters, but had no impact on pH or cooking losses of the products. Products enriched with tomato powder were more acceptable than the control sample. The results indicate the beneficial impact of tomato powder on the quality of comminuted meat products.
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