Middle East Journal of Applied Volume : 07 | Issue :02 |April-June| 2017

Sciences Pages: 398-409

ISSN 2077-4613
Effect of Incorporation Tomatoes Peel Powder (TPP) into Chicken burger on Its
Quality Characteristics during Frozen Storage
1Ammar M. S. and 2 Ferdouse Aboalfa
1
Food Science and Technology Dept., Faculty of Agriculture, AL-Azhar University, Cairo,
Egypt.
2
Home Economics Dept.,(Nutrition and Food Science), Faculty of Specific Education,
Menoufia University, Ashmoun, Egypt.
Received: 12 March 2017 / Accepted: 25 May 2017 / Publication date: 18 June 2017

ABSTRACT

This research was aimed to using dried tomatoes peel powder (TPP) to enhance the storage
stability of chicken burger during refrigerated storage, since it incorporated in chicken burger with
addition levels of 1, 2, 3 and 4 %. The results show that Polyphenols content of chicken burger is
increased as the tomatoes peel powder incorporation level increased. The pH values of chicken burger
treatments are increased as the storage time increased, while addition of TPP was resulted in lowering
chicken burger pH values as compared to control. The incorporation of TPP into chicken burger
adversely affects the water holding capacity which was decreased with increasing the incorporation
level of TPP. Cooking loss of chicken burger incorporated with tomatoes peel powder is decreased
with increasing the incorporation level TPP. The results show that total volatile nitrogen content
(TVN) of chicken burger is increased with increasing storage time, while the incorporation of
tomatoes peel powder into chicken burger results in lowering total volatile nitrogen content. The TBA
values of chicken burger were decreased with increasing TPP incorporation level. The results showed
that the microbial growth increased as the storage time increased for all treatments and the
incorporation of tomatoes peel powder in chicken burger results in lowering total bacterial count as
compared to control. The results showed that all sensory characteristics are decreased with increasing
the storage time. Sensory properties of chicken burger incorporated with TPP were lower than that of
control but it were in the acceptable range.

Key words: Chicken burger, tomatoes peel, Polyphenols, lipid oxidation, natural antioxidants

Introduction

Meat products may be exposed to many undesirable changes during refrigerated and frozen
storage because of microbial growth and lipid oxidation, which result in quality reduction, meat
spoilage, and economic loss (Sallam, and Samejima, 2004). Microbial growth in meat and meat
products can result in slime formation, structural components degradation, decrease in water holding
capacity, off odors, and texture and appearance changes which reduce their quality, nutritional value
and reduce the shelf life (Doulgeraki et al., 2012). Lipid oxidation depends on fatty acids
composition, vitamin E concentration, and pro-oxidants such as free iron in muscles. Oxidation
products, such as hydroperoxides, aldehydes, and ketones, can cause loss of color and nutritive value
due to degradation of lipids, pigments, proteins, carbohydrates, and vitamins (Duong et al., 2008;
Dave and Ghaly, 2011). The alterations of oxidative rancidity occurred in meat and meat products can
vary greatly, ranging from extensive flavor changes, color losses and structural damage on proteins to
a more subtle (loss of freshness) that discourages repeat purchases by consumers (Karakaya et al.,
2011). Thus minimizing product contamination and delaying or inhibiting growth of spoilage
organisms and lipid oxidation in the product are major keys for improving meat and meat products
shelf life and increasing consumer safety.
Tomatoes (Lycopersicon esculentum L.) are widely consumed either raw or after processing and
can provide a significant proportion of the total antioxidants in the diet (Martinez-Valvercle et al.,
2002). Tomatoes constitute the predominant source of lycopene and phenols in diet because of their

Corresponding Author: M.S. Ammar, Food Science and Technology Department, Faculty of Agriculture, Al-
Azhar University, Cairo, Egypt, E-mail : mohammedammar15 @yahoo.com
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year-round availability, high utility in Egyptian diets (George et al., 2004). Results from
epidemiological and experimental studies support the view that lycopene may provide protection
against cardiovascular disease and certain types of cancer (Giovannucci, 2005; Omoni and
Aluko, 2005). The peel fraction of tomato waste contains lycopene up to five times more than the
pulp (on wet basis), (Kaur et al., 2008). The lycopene is responsible for the antioxidant activity of
tomatoes, which are related to the extensive conjugation of double bonds, since it quenches the singlet
oxygen. The quenching effect is found to be double than that of -carotene and 10 times more than
tocopherol (Shi et al., 1999). Rao and Shen (2002) reported that a daily intake level of 5 7 mg of
lycopene in normal healthy humans may be sufficient to combat oxidative stress and prevent chronic
diseases. Processing of tomatoes produces about 1030% of their weight as wastes that represent an
environmental problem (King and Zeidler, 2004). So, many studies have been carried out about the
potential utilization of these by-products by their incorporation in the human diet, which could reduce
industrial costs and providing a correct solution for the pollution problem connected with food
processing (Lario et al., 2004), and increase the functional ingredient content in foods. Thus this work
was aimed to incorporating tomatoes peel powder in chicken burger as source of natural antioxidants
and to evaluating the changes in physical, chemical, microbiological and sensory properties of
chicken meat burger during frozen storage.

Materials and Methods

Materials:

Tomatoes peel powder:

Tomatoes peel was obtained directly from fruits by excluding juice and seeds.

Chemicals and Reagents:

All chemicals and reagents used in the analytical methods (analytical grade) were
produced by sigma chemical Co. (St. Louis, M., USA) and purchased from EL-gamhouria
trading chemicals and drugs Co.

Ingredients of chicken burger:

Chicken breast meat, chicken skin and spices (thyme, celery, white pepper and
rosemary) were obtained from a local market.

Methods:

Preparation of tomatoes peels powder (TPP):

Tomato peel was dehydrated at 50 C for 24 h in a ventilated oven and milled to a

fine powder then packaged in polyethylene bags and stored at - 18 C until used (Namir et
al., 2015).

Preparation of chicken spices mixture:

Spice mixture was prepared by fresh mill of spices directly before used to pass
through 60 mesh sieve, since it formulated to containing, 6.50% thyme, 6.50% , 71.50%
white pepper and 15.5% rosemary.

Preparation of chicken burger :

Chicken breast meat burger mixture was prepared as described by Oroszvari et al.
(2005) according to the formula showed in table (1) as follows: chicken breast meat was

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minced twice with the skin by using meat mincer (model Moulinex ME605, , France). The
other ingredients were added and mixed together by using kitchen aid mixer (model Braun
KM32, Germany). The burger mixture divided into five batches, one used as control and
the other four batches were fabricated to containing 1, 2, 3 and 4% tomatoes peel powder,
which added to the prepared burger mixture and mixed for 5 min. to homogenate with other
ingredients. Chicken burger (weighing 70 g and 10 cm diameter) was shaped manually by
using a patty maker (stainless steel model "Form", Italy). Burger patties were aerobic
packaged in polyethylene film, kept frozen at 18 C and analyzed monthly.

Table 1: Chicken burger formulas.

Treatments
Ingredients (%) Tomatoes peel powder (TPP)
Control
1% 2% 3% 4%
Main Ingredients:
Chicken breast meat 80.00 74.00 74.00 74.00 74.00
Chicken skin 14.00 14.00 14.00 14.00 14.00
Iced water 3.00 3.00 3.00 3.00 3.00
Sodium chloride 1.50 1.50 1.50 1.50 1.50
STP 0.30 0.30 0.30 0.30 0.30
Spices mixture 1.20 1.20 1.20 1.20 1.20
Additives:
TPP 0 1 2 3 4
*STP, Sodium tripolyphosphate ; TPP, Tomatoes peel powder.

Cooking of chicken burger patties:

Chicken burgers were cooked according to the method of Ou and Mittal (2006) by
contact grilling on a preheated electrical grill for 6 min. for each side at grilling temperature
150 oC.

Chemical Analyses:
Proximate composition of tomatoes peel powder was determined according to AOAC
(2012), while carbohydrates were calculated by subtraction

Polyphenol fraction by HPLC analysis:

Poly phenols of tomato peel powder and chicken burger treatments were determined
by HPLC analysis using the method described by Dragovic-Uzelac et al. (2005). Injection
was carried out at wave lengths 282 nm for separation.

Physical analyses:
PH value:

The pH value of chicken breast meat burgers was determined by using a calibrated pH meter
(Beckman model 3550, USA) according to the method described by Sebranek et al., (2001).

Water holding capacity (WHC):

Water holding capacity (WHC) was determined by filter press method as described by Wang
and Zayas (1992).

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Cooking loss (%):

Chicken burgers were weighted before and after cooking to determine cook loss according to
the method of Akwetey and Knipe (2012) by using the following equations:
Raw weight - Cooked weight
% Cooking loss = 100
Raw weight

Statistical analysis:

All treatments and determinations were carried out in triplicates and the data are
presented as means. They were subjected to analysis of variance (ANOVA) accompanied
with Duncan test using SPSS software (version 16.0 for Windows, SPSS Inc., Chicago) to
identify the significance (p< 0.05) among the treatments (Erukainure et al., 2016).

Results and discussion

Chemical composition and polyphenols content of tomatoes Peel powder (TPP):

Table (2) shows the gross chemical composition of tomatoes peel powder (TPP), the
results show that tomatoes peel contain considerable amount of protein, 11.50% and
moderate amounts of fat and minerals, 4.04 and 4.90 % respectively whereas the major
constitute is crude fiber which represent 53.27 % , while carbohydrates were recorded 27.29
% of tomatoes peel composition on the dry basis, these results are very similar to that
obtained by Moharram et al. (2007). Polyphenols content of tomatoes peel powder was
recorded as 2.40 mg/g (as Galic acid) which in agree with the foundation of Rizk et al.
(2014).

Table 2: Gross chemical composition and polyphenols content of tomatoes peel powder (TPP).
Component %
Moisture 4.76
Protein* 10.50
Fat* 4.04
Ash* 4.90
Crude fiber* 53.27
Carbohydrates* 27.29
Polyphenols (mg/g) 2.40
* On dry basis. ** Values are means of three determinations.
Polyphenols content of chicken burger incorporated with tomatoes Peel powder (TPP) as
antioxidant:

Table (3) shows the Polyphenols content of chicken burger incorporated with tomatoes peel
powder at different level. The results show that Polyphenols content of chicken burger is increased as
the tomatoes peel powder incorporation level increased which due to the high content Polyphenols of
tomatoes peel powder which in agreement with Nassar et al. (2016).

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Table 3: Polyphenols content (as Galic acid mg/g) of chicken burger incorporated with tomatoes peel powder
(TPP) as antioxidant.
Treatments
parameters Tomatoes peel powder (TPP)
Control
1% 2% 3% 4%
Polyphenols 7.00 9.34 11.67 14.21 16.56
* On wet basis.
Changes in physical properties of chicken burger incorporated with tomatoes Peel powder
(TPP)as antioxidant during frozen storage:

Physical properties (pH and WHC) of meat products are very important because it affect its
quality characteristics such as tenderness, juiciness and cooking loss. Table (4) shows the changes of
physical properties of chicken burger during frozen storage as a function of adding dried tomatoes
peel powder as a source for antioxidants.

Changes in pH value:

The results show that the pH values of chicken burger is increased as the storage time increased
which on the line with the foundation of Kalaikannan et al. (2007) who reported that the slight
increase in pH during the storage might be due to liberation of protein metabolites as a result of
bacterial activity. The data also show that addition of TPP was resulted in lowering chicken burger pH
values since the pH values were decreased with increasing the incorporation level of TPP as compared
to control treatment which exhibited the higher pH values at any storage period whereas the lowest
pH values were observed for chicken burger containing 4 % TPP treatment along frozen storage
period. The pH decrease may be due to the low pH values of dry tomato peel added (Garca et al.,
2009). At the end of storage time the pH value of control treatment was 6.69 which significantly
different from the pH value of chicken burger containing 4 % TPP treatment (6.36). These results are
agreed with that obtained by Garca et al. (2009) who reported that incorporation of dry tomato peel
significantly decreased the pH values of Beef hamburgers enriched in lycopene.

Changes in water holding capacity (WHC):

The data in table 4 show that the water holding capacity (as cm2) of chicken burger is
decreased as storage time increased which may be due to the denaturation of the proteins which
reduce its ability to bind water resulting in lower WHC values. The incorporation of TPP into chicken
burger adversely affects the water holding capacity which was decreased with increasing the
incorporation level of TPP, since the lowest WHC value (the highest area of squeezed water) was
recorded for chicken burger incorporated with 4 % TPP along storage period whereas the highest
WHC value (the lowest area of squeezed water) was recorded for control treatment which reveal that
TPP had lower water binding capacity. These results are in agreement with that reported by Moawad
et al. (2012).

Changes in cooking loss:

The cooking loss of chicken burger is increased as the storage time increased which on the line
with the water holding capacity results. Also, the cooking loss of chicken burger incorporated with
tomatoes peel powder is decreased with increase the incorporation level since chicken burger
treatments incorporated with TPP were had lower cooking loss values as compared to control
treatment along the storage period. The lowest cooking loss value was recorded for treatment
containing 4 % TPP at any storage period while the highest cooking loss value was recorded for
control treatment. This may be due to the fiber components (Pectin, cellulose and lignin) of TPP,
which could affect the cooking loss of the chicken burger, since pectin could reduce the water loss

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during cooking by forming gels as reported by Garca et al. (2009). Similar results reported by
Banerjee et al. (2012) and Verma et al. (2013).

Table 4: Changes in physical properties of chicken burger incorporated with tomatoes peel powder (TPP) as
antioxidant during frozen storage.
Treatments
Storage days Tomatoes peel powder (TPP)
Control
1% 2% 3% 4%
pH value
0 6.42 a
6.23 b
6.18bc 6.11bc 6.02c
30 6.53 a
6.37 b
6.32bc
6.26 bc
6.16c
60 6.61a 6.46a 6.43b 6.37bc 6.24c
90 6.69a 6.58ab 6.52ab 6.45bc 6.36c
WHC
a ab
0 3.25 3.42 3.51b 3.69bc 3.74c
30 3.34a 3.50ab 3.60bc 3.76cd 3.81d
60 3.43a 3.56ab 3.67b 3.80bc 3.89c
90 3.50a 3.63ab 3.72bc 3.86cd 3.94d
Cooking loss
0 14.62a 12.36a 11.24b 10.63b 9.75b
30 15.23a 12.87b 11.94bc 11.30bc 10.35c
60 15.55a 13.16b 12.22bc 11.79bc 10.89c
90 15.60a 13.64ab 12.37bc 12.11bc 11.24c

* Values are means of three determinations,

**Means in the same row with different superscripts are significantly different at P 0.05.

Changes in chemical properties of chicken burger incorporated with dried tomatoes peel (TPP)
as antioxidant during frozen storage.

Changes in total volatile nitrogen (TVN) content:

Total volatile nitrogen (TVN) content (mg/100g) is widely used as an indicator for protein
degradation by microorganisms and proteolysis occurred by enzymes of meat during storage (Gibriel
et al., 2007). Figure (1) show the changes in total volatile nitrogen (TVN) content of chicken burger
incorporated with TPP during frozen storage at 18 oC. The results show that total volatile nitrogen
content of chicken burger is increased with increasing storage time which on the line with results of
(Nassar et al., 2016). The incorporation of tomatoes peel powder into chicken burger results in
lowering total volatile nitrogen content, since total volatile nitrogen content is decreased as the
incorporation level of TPP is increased. With progressing the frozen storage time the significant
differences between control and tomatoes peel containing treatments become obvious. At the end of
storage time the highest total volatile nitrogen content was observed for control sample (14.33 mg/
100g) while the lowest TVN content was recorded for chicken burger incorporated with 4 % TPP
(9.85 mg/100g). From the results it is clear that all TVN contents of chicken burger were lower than
the limit of ESS (2005) (20 mg/100g). These results are in agreement with those of Gibriel et al.
(2007) and Nassar et al. (2016).

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22

20 Control
1 % TPP
18 2 % TPP
3 % TPP
16
4 % TPP
14

TVN (mg / g)
12

10

0
0 30 60 90
Storage days

Fig. 1: Changes in TVN content (mg / 100 g) of chicken burger incorporated with tomatoes
peel powder (TPP) as antioxidant during frozen storage.

Changes in thiobarbituric acid (TBA) value:

Lipid oxidation is one of the main limiting factors for the quality and acceptability of meat and
meat products. Thiobarbituric acid (TBA) value (malonaldehyde / kg) is used as an index for
measuring oxidative rancidity which takes place in meat products during storage. Figure (2) shows the
effect of incorporation of tomatoes peel powder (TPP) on the oxidative stability of chicken burger
during frozen storage. The data show that the TBA value is increased as the storage time increased
which in agree with Kalaikannan et al. (2007). The TBA values of chicken burger were decreased
with increasing tomatoes peel powder incorporation level. There are no-significant difference between
control and chicken burger incorporated with 1 % tomatoes peel powder, whereas

1.0 Control
1 % TPP
2 % TPP
TBA (mg malonaldehyde/kg)

0.8 3 % TPP
4 % TPP
0.6

0.4

0.2

0.0
0 30 60 90
Storage days

Fig. 2: Changes in TBA value (mg malonaldehyde / kg) of chicken burger incorporated with
tomatoes peel powder (TPP) as antioxidant during frozen storage.

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there are significant differences between control and the other tomatoes peel powder containing
treatments exhibited lower TBA values than control treatments. These due to that lycopene have been
reported to have antioxidant activity in vitro (Djuric and Powell, 2001). The data also show that there
are not significant differences between chicken burger treatments which containing 2, 3 and 4 % TPP.
At the end of frozen storage period TBA values of control and chicken burger treatment containing 1
% TPP were higher than the spoilage limit of ESS (2005) (0.9 mg malonaldehyde / kg) since it
recorded 1 and 0.95 mg malonaldehyde / kg for control and treatment containing 1 % TPP
respectively. On the other hand chicken burger treatments containing 2, 3 and 4 % TPP were reached
to 70 -76 % of the ESS spoilage limit. These results may be due to the polyphenol content of tomatoes
peel powder which play important role in reducing the oxidative reaction of lipids which reflects in
low TBA values. The data also show that at any storage time the lowest TBA value was observed for
chicken burger containing 4% TPP. These results were in agreement with that of Candogan (2002).

Changes in microbiological properties of chicken burger incorporated with dried tomatoes peel
as antioxidant during frozen storage:

Table (5) shows the effect of incorporation of tomatoes peel powder (TPP) on the microbial
growth of chicken burger during frozen storage. The results in table show that as the storage time
increase the microbial growth increase for all treatments. The incorporation of tomatoes peel powder
in chicken burger results in lowering the total bacterial count as compared to control, since it was
gradual decreasing as the TPP incorporation level increased. This may be due to the higher phenolic
compounds content in chicken burger incorporated with TPP. The results show that there are

Table 5: Changes in microbiological properties (log cfu/g) of chicken burger incorporated with tomatoes peel
powder (TPP) as antioxidant during frozen storage.
Treatments
Storage days Tomatoes peel powder (TPP)
Control
1% 2% 3% 4%
Total bacterial count
0 4.45c 4.31bc 4.17b 3.96a 3.42a
30 5.18c 5..04 c
4.86b 4.77b 4.33a
60 5.47d 5.21 c
5.01b 4.92b 4.54a
90 6.01d 5.65c 5.18b 4.96b 4.75a
Psychrophilic bacterial count
0 3.99d 3.85cd 3.74bc 3.61b 3.34a
30 4.77d 4.56 c
4.39bc 4.32b 4.11a
60 5.13d 4.78 c
4.57b 4.42ab 4.26a
90 5.67d 4.97c 4.72b 4.55ab 4.41a
Mold and yeast counts
0 2.40d 2.17c 2.00bc 1.96ab 1.82a
c c b
30 2.65 2.62 2.42 2.25ab 2.18a
d c bc
60 2.99 2.77 2.61 2.46b 2.27a
90 3.37c 2.87b 2.77b 2.56a 2.41a
* Values are means of three determinations,
**Means in the same row with different superscripts are significantly different at P 0.05.

significant differences between all treatment except treatments containing 2 and 3 % TPP. At any
storage time the lowest total bacterial count was observed for chicken burger incorporated with 4 %
TPP while the highest bacterial count was observed for control treatment which reached the spoilage
limit of ESS (2005) (6 log cfu/g)for total bacterial count at 90 days of frozen storage whereas
treatments incorporated with TPP reached to 79 94 % of this limit. Similar results were observed for
psychrophilic bacterial count since there are significant differences between control and TPP
incorporated treatments at any storage time. Regarding treatments incorporated with TPP, there are

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significant difference between the treatment that contain 4 % TPP and other treatments but there is no
significant difference between treatments that incorporated with 2 or 3 % TPP at the end of storage
time. Also, the molds and yeasts counts were decreased as the incorporation level increased, the
lowest counts were observed for treatment incorporated with 4 % TPP at all storage times. At the end
of storage period there is no significant difference between treatments incorporated with 3 or 4 %
TPP, also the same trend was observed between treatments incorporated with 1 or 2 % TPP but there
were significant differences between control and treatments incorporated with TPP.

Changes in sensory properties of chicken burger incorporated with tomatoes peel powder (TPP)
as antioxidant:

Regarding sensory evaluation of chicken burger incorporated with tomatoes peel powder. The
results showed in table (6) show that all sensory characteristics are decreased with increasing the
storage time and increasing of TPP incorporation level but it generally acceptable. The taste and odor
of all chicken burger incorporated with TPP are palatable but decreased as the incorporation level of
TPP increased, which revealed in lower taste scores than control treatments.

Table 6: Changes in sensory properties of chicken burger incorporated with tomatoes peel powder (TPP) as
antioxidant during frozen storage.
Treatments
Storage days Tomatoes peel (TPP)
Control
1% 2% 3% 4%
Taste
0 9.00a 8.40ab 8.20b 8.20b 8.00b
30 8..00a 8.20b 8.20b 8.10b 7.90b
60 8.60a 8.00ab 8.00ab 7.90b 7.70b
90 8.40a 7.80b 7.90b 7.70b 7.60b
Odor
a b
0 9.00 8.2 7.80b 7.7b 7.5b
30 8.80a 8.10b 7.70bc 7.60bc 7.30c
60 8.70a 7.90b 7.50bc 7.30c 7.10c
90 8.60a 7.70b 7.30bc 7.20bc 7.00c
Color
0 8.70a 7.90b 7.90b 7.80b 7.30c
30 8.50a 7.70b 7.80b 7.70bc 7.30c
60 8.40a 7.70b 7.60b 7.50b 7.00c
90 8.20a 7.40b 7.40b 7.20bc 6.90c
Texture
0 9.00a 8.10b 8.00b 8.00b 7.40c
30 8.80a 8.00b
8.00b 7.90b 7.30c
60 8.70a 7.90b
7.80b 7.70b 7.10c
90 8.60a 7.90b 7.70b 7.60b 7.00c
Overall acceptability
0 9.00a 8.00b 7.90b 7.70b 7.00c
30 8.90a 8.10b 7.80bc 7.50cd 7.00d
a b
60 8.70 7.80 7.50b 7.40b 6.90c
90 8.40a 7.60b 7.30b 7.10cd 6.70d
* Values are means of three determinations,
**Means in the same row with different superscripts are significantly different at P 0.05.

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The color score for chicken burger incorporated with TPP was significantly lower than that for
the control. The decrease in color pleasantness may be because batches containing high DTP
concentrations showed an increase in the red/orange color as the amount of lycopene increased,
which produces a color very different from that expected in a conventional chicken burger especially
with 4 % incorporation level of TPP. In the case of texture, the results obtained were for chicken
burger treatments incorporated with TPP without regarding incorporation level were lower than
control. Overall acceptability was significantly decreased with increasing the TPP incorporation level.
Overall acceptability of control was significantly higher (p> 0.05) than chicken burger treatments
incorporated with TPP. These results are in agreement with that obtained by Garca et al. (2009).

Conclusion

The chicken burger can be incorporated with tomatoes peel powered up to 4 % as a source of
antioxidants to protect it from lipid oxidation during frozen storage without clear detrimental effect on the
quality characteristics of chicken burger, besides lowering the microbial growth and changes associated
with it such as total volatile nitrogen formation.

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