Effects of adding tomato peel powder on lipid oxidation of lamb meat during refrigerated storage
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Abstract
The results revealed that the pH value of fresh meat patties (day 0) decreased (p˂0.05) with increasing tomato peel powder concentration in the samples (5.77± 0.08 and 5.55± 0.05 for the C and T3 samples respectively) and it increased (p˂0.05) during the storage. The refrigerated storage increased significantly (p˂0.05) the TBA value of all the samples (0.23± 0.05 - 0.44± 0.02 mg MDA/ kg in the C samples). However, adding 3% of tomato peel powder reduced lipid oxidation and showed the lowest TBA value (0.29± 0.02 mg MDA/kg). These results indicate that tomato peel powder can be exploited as a food supplement to reduce lipid oxidation and improve meat quality.
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