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.

Abstract 286 | pdf Downloads 301


Calvo M.M., García M.L. and Selgas M.D. 2008. Dry fermented sausages enriched with lycopene from tomato peel. Meat Sci.80:167-172.

Condogan K. 2002. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. Eur. Food Res. Technol. 17:125-133.

Deda M.S., Bloukas J.G. and Fista G.A. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76:501-508.

Eyiler E. and Oztan A. 2011. Production of frankfurters with tomato powder as a natural additive. LWT-Food Sci. Technol. 44:307-311.

Fernandes F.A.N., Rodrigues S., García-Pérez J.V. and Cárcel J.A. 2016. Effects of ultrasound-assisted air-drying on vitamins and carotenoids of cherry tomatoes. Drying Technol. 34:986-996.

García M.L., Calvo M.M. and Selgas M.D. 2009. Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient. Meat Sci. 83:45-49.

Hayes J.E., Canonico I. and Allen P. 2013. Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll. Meat Sci. 95:755-762.

Hernández-Almanza A., Montañez J., Martínez G., Aguilar-Jiménez A., Contreras-Esquivel J.C. and Aguilar C.N. 2016. Lycopene: Progress in microbial production. Trends Food Sci. Technol. 56:142-148.

Markovi? K., Hruškar M. and Vah?i? N. 2007. Stability of lycopene in tomato purée during storage. Acta Aliment. 36:89-98.

Modzelewska-Kapitu?a M. 2012. Effects of tomato powder on color, lipid oxidation and sensory properties of comminuted meat products. J. Food Quality 35:323-330.

Østerlie M. and Lerfall J. 2005. Lycopene from tomato products added minced meat: Effect on storage quality and colour. Food Res. Int.8:925-929.

Palozza P., Parrone N., Simone R. and Catalano A. 2011. Role of lycopene in the control of ROS-mediated cell growth: implications in cancer prevention. Cur. Med. Chem. 18:1846-60.

Pikul J. 1993. Chemiczna ocena jako?ci lipidów mi?sa drobiu. In: J. Pikul (Eds.), Ocena technologiczna surowców i produktów przemys?u drobiarskiego, Wydawnictwo Akademii Rolniczej w Poznaniu, Pozna?, Poland, 116-117.

Rao A.V. and Shen H.L. 2002. Effect of low dose lycopene intake on lycopene bioavailability and oxidative stress. Nutr. Res. 22:1125-1131.

Rohlík B.A., Pipek P. and Pánek J. 2013. The effect of natural antioxidants on the colour and lipid stability of paprika salami. Czech J. Food Sci. 31:307-312.

Skiepko N., Chwastowska-Siwiecka I. and Kondratowicz J. 2015. Properties of lycopene and utilizing it to produce functional foods. ?ywno??. Nauka. Technologia. Jako??. 103: 20-32.

So?tysiak P. and Folwarczna J. 2015. Effects of lycopene on the skeletal system. Post. Hig. Med. Do?w. 69:243-251.