Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage

The quality deterioration of meat products due to lipid oxidation could be controlled by utilizing agri-food byproducts rich in antioxidants. This study evaluated the effect of adding hazelnut skin and dry tomato peel to pork burgers against oxidation phenomena. Three types of burgers were prepared: a control (C) with a basic formulation, and two formulations with 2.5% hazelnut skin (HS) or with 2.5% dry tomato peel (DTP). Microbiological, sensorial, and physio-chemical analyses were performed during 7 days of refrigerated storage (0-4 degrees C). Results showed a high inhibition of oxidation in HS burgers at all sampling times, both raw and cooked burgers, while in DTP burgers this phenomenon occurred only when cooked. Both by-products provided a significant amount of fiber, increased the polyunsaturated fatty acids (PUFA) content, and improved the omega-6/ omega-3 ratio.

Automated summary

This study evaluated the effect of adding hazelnut skin and dry tomato peel to pork burgers against oxidation and found that hazelnut skin was more effective in inhibiting oxidation. Both by-products provided dietary fiber, increased the polyunsaturated fatty acids (PUFA) content, and improved the omega-6/omega-3 ratio.