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

This study was proposed to investigate the effect of using tomato peelsas a fat replacer on the quality of meat products. Chemical composition andminerals content of tomato peels were determined. Identification andquantification of amino acids, fatty acids and phenolic compounds of tomatopeels were performed. Sensory attributes, physical properties and chemicalcomposition of final meat products were also determined. The resultsrevealed that tomato peels contain 7.55% crude protein, 7.25% ether extract,45.64% crude fiber and 5.09% ash. The most predominant elements intomato peels were potassium, magnesium, sodium and calcium followed byiron, manganese, zinc and copper. Tomato peels protein contains high levelsof essential amino acids such as valine, phenylalanine, lysine, leucine andisoleucine. The fatty acids profile of tomato peels shows that palmatic andstearic were the predominant saturated fatty acids (33.18 and 30.19%
respectively), while lenoleic (17.65%) was the major unsaturated fatty acid. Itwas identified and quantified 23 phenolic compounds in tomato peels withtotal content 114.34 mg/100g and the major phenolic compounds were evanillic
acid, pyrogallol and chlorogenic acid which valued 24.78, 14.42 and14.07mg/100g, respectively. The dried peels were added to sausages andburger in 5, 10 and 15% as replacement of fat. The results of sensoryevaluation indicated that the meat products contained tomato peels until 15%substitution of fat were acceptable. Also, using tomato peels as a fat replacerdecreased the fat content on the final meat products and increased protein,ash and fiber contents, consequently, the energy value decreased. The effectof using tomato peels up to 15% as a fat replacer on the physical propertiesof tested meat products was remarkable.