THE TOMATO POMACE AS A POTENTIAL NATURAL ANTIOXIDANT IN THE RAW COOKED MEAT PRODUCT

Abstract

One of the most significant vegetable crops grown globally is the tomato. Tomato pomace, a waste product that makes up around 4% (w/w) of the total tomato processed into tomato products, is wasted during the industrial processing of tomatoes into juice. Tomato pomace is a rich source of bioactive compounds that could be further used in the meat industry. Since there is a growing interest in replacing synthetic antioxidants with natural ones, tomato pomace has the potential for further use. In this paper, we focused on the possibility of adding tomato pomace to raw cooked meat products. We added 3 and 5 mL.kg^-1 of extract to these products. The total antioxidant capacity of the extract was 12.07% and the total polyphenols content was at the level of 16.68 mg GAE.g^-1. The addition of the extract had no significant effect on the pH of the meat products. The amount of MDA produced in the experimental groups was comparable to the group with the addition of ascorbic acid.