Effect of Adding Tomato Pomace, Potato Peel, and Lemon Peel Powders on Some Quality Properties of Beef Burger during Frozen Storage

Document Type : Original Article

Authors

1 Food Technology, Food Science Dep., Faculty of Agriculture, Benha University, Egypt.

2 Food Technology, Food Science Dep., Faculty of Agriculture, Benha University, Egypt

3 Meat and Fish Technology Research Dep., Food Technology Institute, Agriculture Research Center, Giza, Egypt.

Abstract

Food processing residues may be biologically treated and turned into more valuable products, raw materials for other industries, or even food or feed. If the necessary technical methods existed and the value of the final products has been to exceed the cost of reprocessing, these conversions may be regarded as valuable. The objectives of this investigation were to provide a partial solution to some nutrition problems as overweight and obesity through the utilization of fruit and vegetable by-products as a good source of fiber ingredients and antioxidant bioactive components i.e., tomato pomace powder (TPP), potato peel powder (PPP), and lemon peels powder (LPP)]. The obtained results indicated that adding TPP, PPP and LPP at different levels prevented the growth of microorganisms and retarded the development of rancidity in beef burgers as compared to the control samples, even after 3 months of frozen storage at -18°C. Beef burger with TPP, PPP at 4 and 8 %) and LPP at 1 and 2 %, demonstrated the highest protection against reducing the values of TVBN and TBA during frozen storage periods. Also, beef burger containing TPP, PPP and LPP exhibited the desired good quality parameters and better acceptability, and also improve the nutritional value materials cheap ingredients and can reduce production costs. These by-products should be further utilized rather than just discarded as waste.

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