Effects of Tomato Powder on Color, Lipid Oxidation and Sensory Properties of Comminuted Meat Products

The objective of the study was to investigate the effects of commercially available tomato powder ( TP ) ( A ltoma 9010, D iana N aturals, A ntrain, F rance) on production yield, cooking loss, acidity, color, lipid oxidation and sensory properties of meatloaf, and to determine the optimal level of TP addition. Six batches of meatloaves were produced: with 0.0, 0.2, 0.4, 0.6, 0.8 and 1.0% TP . The addition of TP did not affect the production yield and cooking loss of the products. The batters, in which higher amount than 0.4% of TP was used, had pH values significantly lower as compared to the control ( P  < 0.05). The addition of TP did not affect lightness ( L *) of products but it increased redness ( a *), yellowness ( b *), hue and saturation index. All meatloaves gained high scores (4 and above on the 1–5 scale) for all sensory attributes, which indicates their good sensory quality. The addition of TP did not retard lipid oxidation in meatloaves, but actually promoted it in the products containing 1.0% TP . Based on the factors that are most important to the meat processors ( pH value, production yield, sensory quality), the recommended level of TP addition is 0.4–0.8%. Practical Applications This study will inform producers on the possibilities to manufacture comminuted meat products with the addition of tomato powder as a lycopene source. Moreover, it indicates a consumer preference for comminuted meat products containing tomato powder, as well as the influence of the additive on acidity, lipid oxidation and color of the products. As far as commercial tomato powders differ in terms of chemical composition, including lycopene concentration, their influence on product quality is also diverse. The results of the study will help producers to design their new meat products with tomato powder, which has the same or similar chemical characteristics as used in the study.