Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient

Abstract

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 by-product from the tomato industry. In this study, different amounts of DTP (0–6.0% w/w) were added to raw and cooked hamburgers, and the effects on the meat’s 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 colour parameters a ∗ and b ∗ of raw and cooked hamburgers, and modified all textural properties probably because of the presence of fibre. The hardness values of cooked samples was significantly higher in the batch containing 6% DTP (67.6 N) than in a control batch (50.9 N, p < 0.05). The addition of DTP to 4.5% results in hamburgers with good overall acceptability and a lycopene content of 4.9 mg/100 g of cooked hamburger.