June 12, 2009
MADRID, SpainA study published in Meat Science found the direct addition of dry tomato peel (DTP) to hamburgers may be useful both to obtain a new product enriched in lycopene and for providing a use for this byproduct from the tomato industry (2009;83(1):45-49). Different amounts of DTP (06.0 percent w/w) were added to raw and cooked hamburgers, and the effects on the meats physico-chemical and sensorial characteristics were studied. The maximum DTP concentration compatible with good sensory acceptability and high-lycopene content was determined. Addition of DTP increased the color parameters of raw and cooked hamburgers and modified all textural properties probably because of the presence of fiber. The hardness values of cooked samples were significantly higher in the batch containing 6 percent DTP than in a control batch.
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