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This study was proposed to investigate the effect of using tomato peels as a fat replacer on the quality of meat products. Chemical composition and minerals content of tomato peels were determined. Identification and quantification of amino acids, fatty acids and phenolic compounds of tomato peels were performed. Sensory attributes, physical properties and chemical composition of final meat products were also determined. The results revealed that tomato peels contain 7.55% crude protein, 7.25% ether extract, 45.64% crude fiber and 5.09% ash. The most predominant elements in tomato peels were potassium, magnesium, sodium and calcium followed by iron, manganese, zinc and copper. Tomato peels protein contains high levels of essential amino acids such as valine, phenylalanine, lysine, leucine and isoleucine. The fatty acids profile of tomato peels shows that palmatic and stearic were the predominant saturated fatty acids (33.18 and 30.19% respectively), while lenoleic (17.65%) was the major unsaturated fatty acid. It was identified and quantified 23 phenolic compounds in tomato peels with total content 114.34 mg/100g and the major phenolic compounds were evanillic acid, pyrogallol and chlorogenic acid which valued 24.78, 14.42 and 14.07mg/100g, respectively. The dried peels were added to sausages and burger in 5, 10 and 15% as replacement of fat. The results of sensory evaluation indicated that the meat products contained tomato peels until 15% substitution of fat were acceptable. Also, using tomato peels as a fat replacer decreased the fat content on the final meat products and increased protein, ash and fiber contents, consequently, the energy value decreased. The effect of using tomato peels up to 15% as a fat replacer on the physical properties of tested meat products was remarkable. INTRODUCTION Recently, more attention has been focused on the utilization of food processing by-products and wastes. Obviously, such utilization would contribute to maximizing available resources and result in the production of various foods. The problems of industrial waste are becoming harder to solve, and much effort will be needed to develop the nutritional and industrial potential of by-products and waste. Tomato (Lycopersicon esculentum), is one of the most important vegetable crops in Egypt and all over the world for both fresh Khedr, M. A. et al., 470 consumption and processing. The annual production of tomato in Egypt is 6.3 million ton, 80% of this amount is processed. It generates about 603000 ton /year wastes (El-Adawy et al., 1999). The fact that the nutritional quality of foods has become an increasingly important factor in the consumer's buying decision and the recommendation by the U.S. Dietary Goals (1977) to obtain more protein from sources low in total fat, saturated fat and cholesterol (Carlson, et al., 1981). The processing of many fruit and vegetable products generate a large amount of waste. Unutilized wastes not only add to the disposal problem but also aggravate environmental pollution (Kaur et al., 2005). Commercial processing of tomato produces a large amount of waste. Tomato paste manufacturing units generate 7-7.5% solid waste of raw material and 71-72% of this waste is pomace. The wet pomace contained 33% seed, 27% skin and 40% pulp (Sogi and Bawa, 1998) . Tomato processing waste could be used as essential raw materials in some food items. Wherein, tomato skin comprised a highly colored concentrate and it contains about 11% protein with lysine, valine and leuciene as the most predominant essential amino acids (Al-Wandawi et al., 1985). Since tomato peel is rich in lycopene, the direct addition of peel to food products could be a way to use this by-product. Adding tomato, tomato products or lycopene to meat could lead to products with health benefits. Few studies have been reported regarding the use of tomato products in meat products (Calvo et al., 2004). Tomato processing produces a huge bulk of wastes when these wastes unutilized, causes a great environmental pollution. Tomato peels are a valuable source for minerals and dietary fibers (Arafa et al., 2008). Fats impart very desirable mouth feel characteristics as well as physical properties to foods. They also impart highly desirable taste and other sensory attributes such as tenderness and juiciness (Yackel and Cox, 1992). Fats in foods serve three basic functions as sources of essential fatty acids, carry of fat soluble vitamins and energy sources (Papadima and Bloukas, 1991). Unfortunately, there is an apparent relationship between dietary fat and the development of cardiovascular disease and hypertension (O’Neil, 1993) . There is an advice from health organizations to reduce the amount of dietary fat to reduce the risks of chronic disease such as coronary heart disease, some types of cancer and obesity (Haward et al., 2006). Finding the way to satisfy the desire for fatty tasting foods while reducing fat intake could be a valuable solution in this respect, and it could also go far towards solving the healthy problems related to the over consumption of fats. Fat replacers can help in both of these areas (Napier, 1997). A fat replacer is an ingredient that can be used to provide some or all of the functions of fat, yielding fewer calories than fat (Schwenk and Guthrie, 1997) . Carbohydrates-based fat replacers J. Agric. Res. Kafr El-Sheikh Univ. pp: 469-490, Vol. 42(1) 2016 471 are most popular and can be fully digestible, partially digestible or nondigestible yielding 0-4 kcal/g (Drewnowski, 1992) . Increased proportions of fiber in foods are known to reduce the risk of colon cancer, obesity, cardiovascular disease and several other disorders (Anon, 2001). Dietary fibers and pectin are considered as very excellent hypocholesterolemic agents in animals (Hanczakowski et al., 2001). The aim of this study was to investigate the utilization possibility of tomato peels as a fat replacer by adding to some meat products and study their effect on the quality of final products. MATERIALS AND METHODS Beef meat and other ingredients used to prepare meat products (spices mixture, garlic, onion, sunflower oil and salt) were obtained from local market at Kafr El-Sheikh city, Egypt. Tomato processing wastes were obtained from El-Araby ElAseel Company at Baltim city, Kafr El-Sheikh, Egypt. All chemicals and solvents used in this study were purchased from ElGomhorea Company for Chemicals and Drugs, Tanta, Egypt. Preparation of tomato peels Tomato processing wastes were washed with tap water and dried at 60 C in a drying oven for 18 hours. The dried wastes were screened to separate the seeds from peels. The dried peels were ground into a fine powder, packed in polyethylene bags and stored in refrigerator at 5C until further analysis. Analytical Methods Gross chemical composition Moisture, ether extract, ash, crude fiber and crude protein (N x 6.25) of samples were determined according to A.O.A.C. (2005) . All analyses were carried out in triplicates and the average was expressed. Total carbohydrates content was calculated by subtracting protein, ash and ether extract contents from the total mass of 100 as reported by Tadrus (1989) . Available carbohydrates were calculated by subtracting crude fiber content from total carbohydrates. Energy value (Kcal/100g of food) was calculated by sum of multiplying 4 available carbohydrates, 4 protein and 9 ether extract content (% on wet weight basis) as reported by Liu et al. (1990). Determination of minerals content Minerals content of tomato peels was determined after wet ashing by 6N HCl using different equipments. The atomic absorption Khedr, M. A. et al., 472 spectrophotometer (Zeiss FMD3) was used to determine the magnesium (Mg), iron (Fe), manganese (Mn), Zinc (Zn), copper (Cu), Lead (Pb) and cadmium (Cd) according to the method of Chapman and Pratt (1978). The flame photometer was used for the determination of potassium (K), sodium (Na) and calcium (Ca) according to the method described by Pearson (1991). Phosphorus (P) was estimated photometrically according to the method in A.O.A.C. (2005). Identification and quantification of amino acids The amino acids composition was determined using amino acid analyzer (Beckman amino acid analyzer, Model 119CL) according to the method of Duranti and Cerletti (1979) in National Research Center, Cairo, Egypt. Chemical score of amino acids Chemical score of essential amino acids was calculated using the FAO/WHO (1991) reference pattern; following the equation of Pellet and Young (1980) as follows: Chemical score = Determined essential amino acid (g/100g protein) in sample x 100 Its recommended amount (g /100g protein) in FAO/WHO The amino acid that shows the lowest value of chemical score among the essential amino acids is called limited amino acid. Computed protein efficiency ratio (C-PER) C-PER was estimated, on the basis of amino acid profile, according to the regression equation proposed by Alsmeyer et al. (1974). C-PER = -0.468 + 0.454 (Leucine) 0.105 (Tyrosine). Computed biological value Computed biological value of potato, tomato and orange peels protein was calculated according to its C-PER as reported by Farag et al. (1996) using the following equation: Biological value (BV) = 49.9 + 10.53 C-PER Where C-PER = computed protein efficiency ratio. Identification and quantification of phenolic compo unds using HPLC Phenolic compounds were extracted from tomato peels using 95% methanol according to the method of Rodriguez de Sotlillo et al., (1994). Phenolic compounds of tomato peels methanolic extract were identified using HPLC Hewllet Packared (series 1050). Retention time J. Agric. Res. Kafr El-Sheikh Univ. pp: 469-490, Vol. 42(1) 2016 473 and peak area were used to calculate phenolic compound concentration by the data analysis of Hewllet Packared software according to the method of Anderson and Pederson (1983). Deter

EFFECT OF USING TOMATO PEELS AS A FAT REPLACER ON THE SENSORY, NUTRITIONAL AND PHYSICAL PROPERTIES OF BEEF BURGER AND SAUSAGES