LWT - Food Science and Technology 44 (2011) 307e311

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LWT - Food Science and Technology

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Production of frankfurters with tomato powder as a natural additive

Esen Eyiler a, Aydin Oztan b, *
a
Hacettepe University, Department of Food Engineering, 06800 Ankara, Turkey
b
Aksaray University, Vocational School, 68100 Aksaray, Turkey

a r t i c l e i n f o a b s t r a c t

Article history: This study includes the investigation of chemical properties such as nitrosomyoglobin content, lycopene
Received 2 February 2009 content, and the oxidation level, and the sensorial properties of frankfurters which have been produced
Received in revised form by both reducing the nitrite level and adding tomato powder. All samples have been vacuum packed and
31 March 2010
stored at 4  C for 60 days.
Accepted 2 July 2010
The pH of the frankfurters produced with tomato powder was reduced, when compared to the samples
which did not contain tomato powder. This effect was due to the acidic characteristics of tomato. As the
Keywords:
level of nitrite was reduced, the oxidation level of the frankfurters was increased signicantly. Addition of
Lycopene
Tomato powder
2 g/100 g of tomato powder decreased the level of oxidation; however, 4 g/100 g of tomato powder
Meat product caused a slight increase when compared to the samples which did not contain tomato powder. According
Frankfurter to this result it can be stated that tomato powder retards the oxidation reaction. According to sensorial
Reduced nitrite evaluations, tomato powder improved the consumer acceptability as well. Addition of tomato powder
increased the internal and external colour scores, and frankfurters were found to be more acceptable by
the panellists. Nitrosomyoglobin (NOMb) content of the samples was decreased along with the decreased
level of nitrite, and this, in turn, contributed to the decreased level of redness (a*).
2010 Elsevier Ltd. All rights reserved.

1. Introduction
The primary quality parameters of meat and meat products for
consumers are colour, appearance and texture (Oztan, 2005; p 495).
The colour is the rst major impression on consumers during the
selection of food products (Deda, Bloukas, & Fista, 2007). Meat and
meat products tend to discolour at the initial stages of the storage
and to prevent the discolouration of meat products, nitrites are used
as curing agents. Nitrites used for curing of meat have the following
main functions which are i. protection against to food poisoning
bacteria such as Clostrodium botulinum, ii. Giving a characteristic
avour to cured meat products, iii. Giving a characteristic colour to
meat products by the conversion of nitrite with myoglobin to
nitrosomyloglobin iv. Having an antioxidant activity (Deda et al.,
2007; sterlie & Lerfall, 2005). Although nitrite has very important
functions in cured meat products, it is a toxic additive which has very
strict usage rules. Because of the toxic effects of nitrite, studies on the
production of meat products with reduced nitrite levels have been
increased (Deda et al., 2007; sterlie, 2005). To replace the use of
nitrite mostly natural additives are preferred due to consumer
preferences (sterlie, 2005). Natural additives are believed to be
* Corresponding author. Tel.: 90 382 216 6692; fax: 90 382 275 9906.
E-mail address: aydin.oztan@gmail.com (A. Oztan).
healthy and are of good quality. Lycopene is the most studied natural
additive recently.
Lycopene is one of the carotenoids found in nature and it gives
to tomatoes, watermelon, red grapefruit and red pepper, their
characteristic red colour (Goula & Adamopoulos, 2005). Tomato
and tomato products are the main source of lycopene, and the
studies have shown that the increased consumption of tomatoes
decrease the risk of occurrence of cardiovascular diseases, and
prostate, lung and digestive system cancers (sterlie & Lerfall,
2005; Southon, 2000). Epidemiologic data on the relationship
between cancer risk and the intake of lycopene from tomato and its
products are available (Omoni & Aluko, 2005). Giovannucci et al.
(1995) studied 46 different fruits and vegetables and their effects
on the rate of prostate cancer on approximately 48,000 men for 4
years. Among these 46 fruits and vegetables, only four were
signicantly associated with the lower prostate cancer risk. From 4
of these fruits and vegetables, tomato sauce, tomatoes and pizza
sauce (not strawberries) were the primary source of lycopene. They
also reported that if a man consumes 10 or more servings per week
of tomato products, he is less likely to develop prostate cancer with
a rate of 34%. It was also found by Gann et al. (1999) that lycopene
was the only antioxidant that occurred at a signicantly lower level
in men who developed prostate cancer when compared to status-
matched controls.

0023-6438/$ e see front matter 2010 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2010.07.004
308 E. Eyiler, A. Oztan / LWT - Food Science and Technology 44 (2011) 307e311
Kuopio Ischemic Heart Disease Risk Facor (KIHD) study shows
that the thickness of the innermost wall of blood vessels and the
risk of myocardial infarction are reduced with higher serum and
adipose tissue concentration of lycopene (Rissanen, Voutilainen,
Salonen, Kaplan, & Salonen, 2003). According to this result, it is
suggested that the serum level of lycopene probably plays a role in
the early stages of artherosclerosis (Omoni & Aluko, 2005).
The protective effect of tomatoes is related to the lycopene
content. Although lycopene has no provitamin A activity, it has an
antioxidant activity, and it quenches the singlet oxygen. The
quenching effect is found to be double than that of b-carotene and
10 times more than a-tocopherol (Shi, Le Maguer, Kakuda, Liptay, &
Niekamp, 1999). Lycopene is an acyclic open chain unsaturated
carotenoid having 13 double bonds, and 11 of them are conjugated.
It is believed that the colour and antioxidant activity of lycopene are
results of its unique structure (Shi & Le Maguer, 2000).
Many studies have been performed on the usage of tomato and
tomato products. Ylmaz, Simsek, and Iskl (2002) have reported
the usage of tomato juice in low-fat cooked sausages, Candogan
(2002) has reported the usage of tomato paste in beef patties,
sterlie and Lerfall (2005) have studied the effect of lycopene in
tomato products on storage quality of minced meat. Snchez-
Escalante, Torrescano, Djenane, Beltran, and Roncales (2003) have
studied on the stabilization of colour and odour of beef patties with
lycopene rich tomato and peppers and Calvo, Garcia, and Selgas
(2008) have reported the effects of tomato peel in dry fermented
sausages. Only a few results have been reported on the reduced
level of nitrite and usage of tomato products (Deda et al., 2007).
The objective of this study was to evaluate the effect of tomato
powder and sodium nitrite levels on processing and quality char-
acteristics of frankfurters during their two months of storage under
vacuum. Generally a synthetic colorant is used in the production of
frankfurters found in the market. In this study no synthetic col-
ouring agent was used in order to show the effect of tomato powder
alone on colour and other properties of the frankfurters.
2. Materials and methods
2.1. Chemicals and ingredients
Sun dried tomato powder having a moisture content of 11.38 g/
100 g and a pH between 4.82 and 5.02 (in distilled water) was
obtained from GMT Ingredients Co. (Istanbul, Turkey). Meat and
ingredients used for the production of frankfurters were obtained
from Guney Gida Lezzet Industry (Antalya, Turkey). Lycopene
standard was obtained from SigmaeAldrich (product no: L9879-
1 MG, Germany). Chemicals used for extraction processes were
obtained from Ildam Kimya Co. (Ankara, Turkey).
2.2. Production of frankfurters
The following raw materials and ingredients were used for each
treatment. Beef meat (with low trimming and 15 g/100 g fat) 4.8 kg,
fat (beef fat) 1 kg, ice 1.2 kg, sodium chloride (NaCl) 0.105 kg,
natrium-phosphate 0.040 kg and starch 0.380 kg. Nine different
treatments of frankfurters were prepared and studied with 3 nitrite
levels (150,100, 50 mg/kg of mixture) and 3 tomato powder levels (0,
2, 4 g/100 g of mixture). The amounts in the samples are as follows:
150 mg/kg nitrite only (Sample 1), 150 mg/kg nitrite and 2 g/100 g of
tomato powder (T.P) (Sample 2), 150 mg/kg nitrite and 4 g/100 g of
T.P (sample 3), 100 mg/kg nitrite only (Sample 4), 100 mg/kg nitrite
and 2 g/100 g mixture of T.P (Sample 5), 100 mg/kg nitrite and 4 g/
100 g of T.P (sample 6), 50 mg/kg nitrite only (Sample 7), 50 mg/kg
nitrite and 2 g/100 g of tomato powder (T.P) (Sample 8), 50 mg/kg
nitrite and 4 g/100 g of T.P (sample 9). Synthetic coloring agents were
not used in the samples. The production of the frankfurters was
performed at the LEZZET Industry (Antalya) according to their
original production recipe. Meat farce at a temperature of 12  C,
half of the fat, and the ice were all added to the cutter (MADO,
Adjutant MTK 661, Germany) which is used for research and
development (R&D) purposes. The cutter was started at a low speed
(1400 rpm blade speed), and then the ingredients and the rest of the
ice were added. After these additions, the cutter was set to work at
high speed (2800 rpm blade speed), till the temperature of the
mixture reached to 12e14  C. The mixture was stuffed into 18
(calibre) synthetic casings. The frankfurters casings were linked at
15 cm intervals and processed in the combined oven (including
drying, cooking and smoking parts in it). The processing conditions
in the oven was as follows pre-heating at 55  C 10 min at 70e75%
relative humidity (RH), 1st drying 58  C for 25 min at 30% RH,
smoking 58  C 12 min at 60e70% RH, 2nd drying 60  C 10 min at
20e30% RH, smoking 62  C 15 min at 20e30% RH, 3rd drying 62  C
5 min at 20e30% RH and heat processing at 100% RH to an internal
temperature of 72  C. The frankfurters were then rinsed for cooling
with cooling water at 5  C. After cooling, the casings were peeled and
frankfurters were vacuum packed. Each pack contained 4 frank-
furters. After cooling, the frankfurters were re-pasteurized at 85  C
for 20 min and cooled. The vacuum packed frankfurters were stored
at 4  C for 60 days. Analyses were performed at the 1st, 7th, 14th,
30th, 45th and 60 days. 3 replications were performed and each test
was applied for each replication.
2.3. Colour measurements
Colour measurements including redness (a*), yellowness (b*)
and lightness (L*) of the samples were performed by using Minolta
Chromameter (Model CM 3600 d; Osaka Japan). Measurements
were taken from the inner cuts of the frankfurters and repeated
4 times for every sample. The hue of the samples were calculated
with the equation of H tan1(a*/b*). Measurements were per-
formed in 3 parallels.
2.4. pH measurement
10 g of sample was weighted and homogenized with Virtis
homogenizer (The Virtis Co. Gardiner NY) at 5000rpm, after adding
50 ml of distilled water. After ltering the homogenate through
a lter paper, the pH was measured by using Inolab 12217 Digital
pH-meter (Weilheim, Germany). The analyses were performed in
3 parallels.
2.5. Determination of NOMb content
Method of Hornsey (1956) was used for the determination of
NOMb content in samples. Cured pigment analysis and total
pigment analysis were performed. Nitrosoepigments were
extracted by using a mixture of acetone and water. Hydrochloric
acid was used for the extraction of total pigments from the meat
product. The amount of nitrosomyoglobin in frankfurters could be
calculated from the results of nitroso-pigment and total pigment
analysis. Three parallels were tested for each sample.
2.5.1. Nitrosoe pigment analysis
10 g of samples were weighed and placed in brown bottles.
40 ml of acetone and 3 ml of distilled water were added and stirred
for 5 min. The mixture was ltered through a rough lter paper and
absorbances were obtained at 540 nm against 40 ml of acetone and
3 ml of distilled water mixture. The amount of cured pigments
(NOMb) was calculated by multiplying 290 with absorbance (A1)
read at 540 nm.
 E. Eyiler, A. Oztan / LWT - Food Science and Technology 44 (2011) 307e311 309

2.5.2. Total pigment analysis 2.9. Statistical analyses

10 g of samples were weighed and placed in brown bottles and
40 ml of acetone, 2 ml of distilled water and 1 ml of HCL acid were
added. The mixture was held in the dark for 1 h for the extraction of
all the pigments. After the ltration of the mixture, the absorbance
of the samples was recorded at 640 nm against 40 ml of acetone,
2 ml of distilled water and 1 ml of HCL acid mixture. The amount of
total pigments was calculated by multiplying of the absorbance (A2)
with 680.
NOMb was calculated by the formula given below;
NOMb (NOMb (ppm)/total pigments (ppm))  100
A two-factor factorial arrangement in a completely randomized
design was applied for the statistical analysis of data collected for
lycopene and NOMb content and sensory evaluation. The two
factors were a) three levels of sodium nitrite (150, 100, 50 mg/kg)
and b) three levels of tomato powder (0, 2 and 4 g/100 g). For the
data collected for colour pH and oxidation level, a three-factor
factorial arrangement in a completely randomized design was
applied. The three factors were a) three levels of sodium nitrite
(150, 100 and 50 mg/kg) b) three levels of tomato powder (0, 2 and
4 g/100 g) and c) six (0, 7, 14, 30, 45 and 60days) storage periods.
Statistical analyses of the results were accomplished with Duncan
test by using SPSS for Windows 11.

2.6. Determination of oxidation level

Thiobarbutiric acid (TBA) test was used for the determination
of oxidation level of the frankfurters (Pikul, Leszczynski, &
Kummerow, 1989). According to this method, 10 g of samples
were homogenized with 4 ml/100 ml perchloric acid (in distilled
water) and butylated hydroxyanizol (BHA) at 4  C by using virtis
homogenizer (The Virtis Co. Gardiner NY.) at 13,800 rpm for
1 min. Homogenates were ltered through Whatman no: 4 lter
paper, and the ltrate was complemented to 50 ml with 4 ml/
100 ml perchloric acid in water. 5 ml from the ltrate and 5 ml of
TBA were mixed in test tubes and incubated at 80  2  C for
40 min to obtain the TBA-malonaldehyde complex. Analyses
were performed in 3 parallels and the mean value was given as
result. Absorbance of the samples was measured by using UV-
2101 PC UV-spectrophotometer (Shimadzu Co. Japan) at 532 nm.
TBA value of the samples was calculated by the following
formula;
TBA value 7.8  A.
A: is the absorbance of the samples.
3. Results
3.1. The effect of tomato powder on the colour and pH
First of all, it was observed that tomato powder acted as a col-
ouring agent in frankfurters and caused an increase at the a* value
of the samples. Meanwhile the lightness (L*) of the samples
decreased (Table 1). The reduced nitrite level caused a decrease on
the conversion of NOMb in the samples, and as a result, the a* value
of the frankfurters was decreased whereas L* value was increased.
These results were found to be the same with the results of Deda
et al. (2007).
Table 1 shows the hue (H) value of the samples. Increase in H
value shows the decrease in the redness of the samples, and an
increase in the yellowness (b*) of the samples. The increase in the
nitrite and/or tomato powder adding level resulted in the increased
value of the a* value of the samples, which are in agreement with
the results of sterlie and Lerfall (2005) and Deda et al. (2007). Due
to the lowest level of nitrite, the lowest a* value during the storage

2.7. Lycopene analysis

Table 1
Effect of nitrite level, tomato powder and storage time on colour, pH and oxidation
The extraction of lycopene in frankfurters was performed level of frankfurters.
according to a method of Porrini, Riso, and Testolin (1998) with
Main Lightness Redness Hue TBA (mg
slight modications, by adding tetrahydrofuran (THF) and analyzed factors (L*) (a*) value (H) malonaldehyde/kg
by RP-HPLC (Agilent 1200 series, manual injector20 ml, quater- sample)
nary pump, UV/VIS detector) on Atlantis dC 18 column (5 mm, Nitrite level (mg/kg)a
4.6e250 mm), and detected at 470 nm (1 ml/min ow rate). 45 ml/ 150 65.21a 10.78a 61.16a 0.499a
100 ml solution THF, 45 ml/100 ml solution acetonitrile and 10 ml/ 100 65.32a 10.55b 62.09b 0.681b
100 ml solution methanol (MetOH) were used as isocratic mobile 50 65.93b 9.39c 65.57c 0.791c
LSD:0.05
phase. 10 g of samples were weighted and extracted with 30 ml of
THF and ltered through whatman no:4 lter paper, the obtained Tomato powder level (g/100 g)b
0 67.62a 6.28a 68.55a 0.654a
ltrate was then complemented to 50 ml with THF. The extractions
2 65.47b 10.80b 61.12b 0.648a
were performed once in three parallels. Samples were stored at 4 63.37c 13.65c 59.16c 0.670b
18  C until they were analyzed. LSD:0.05

Storage time (days)c

2.8. Sensory evaluation 1 64.48a 9.29a 66.72a 0.625a
7 65.64b 9.56b 65.33b 0.624a
Sensory analyses were performed with 10 panellists (5 male 14 65.07c 10.52c 62.25c 0.663b
30 66.08d 9.98d 62.01c 0.607a
and 5 female), who were members of the faculty aged between 25 45 65.92d 11.03e 60.71d 0.688c
and 30 years old. Hedonic Scale was used for the sensory test. The 60 65.74b 11.06e 60.63d 0.737d
sensory evaluations were performed at the 7th day of storage. LSD:0.05
A small session before the evaluation was made with the panellists Means within the same factor and the same column with different letters are
in order for them to become familiar with the evaluation. Panel- different (p < 0.05).
a
lists were offered both unsalted crackers and water to use Each number represents the average value of each parameter for all samples
between the testing of samples. In the numerological scale, with the same nitrite level.
b
Each number represents the average value of each parameter for all samples
1 dislike extremely and 5 like extremely. Samples were with the same tomato powder level.
evaluated both as raw and after cooking 10min. at boiling water, c
Each number represent the average value of each parameter for all samples with
and were served cut. the same storage time (day).
310 E. Eyiler, A. Oztan / LWT - Food Science and Technology 44 (2011) 307e311
was found to be in the 7th sample which was 4.12 and 6.51 in the
beginning and in the end of the storage respectively. The highest
value of a* was found for the sample including 150 mg/kg nitrite
and 4 g/100 g tomato powder as expected. Addition of tomato
powder also increased the yellowness of the samples as reported by
Deda et al. (2007), Candogan (2002) and sterlie and Lerfall (2005).
According to Turkish Food Codex, the highest pH value of
frankfurters should be 6.40 (Anonymous, 2000). The pHs of frank-
furters produced in this study were found to be lower than this
value during the storage. The pH value of the samples 1, 4 and 7
were 6.30, 6.28 and 6.29, respectively showing that lowering the
amount of nitrite did not affect the pH value of the frankfurters. The
samples 1, 2 and 3 had pH values of 6.30, 6.17 and 6.06 respectively
indicating that addition of tomato powder decreased the pH of
frankfurters and this decrease was concentration dependent. As the
concentration of the tomato powder was increased, the decrease in
the pH was also increased. The observed effect of tomato powder
on the pH was in agreement with the results of sterlie and Lerfall
(2005), Deda et al. (2007) and Candogan (2002). It is possibly
related with the acidic characteristics of the tomato powder (pH:
4.48e5.02). The pH of the samples was not changed signicantly
during storage time.
3.2. The effect of tomato powder on oxidation
According to Greene and Cumuze (1982), the minimum TBA
value which causes the off-avour in meat and meat products is
2 mg Malonaldehyde (MA)/kg sample. The samples did not exceed
1 mg MA/kg sample content during the 60 days of storage (Table 1).
Increasing the nitrite level in the samples caused a decreased
TBA value in them. 150 mg/kg of nitrite signicantly reduced the
oxidation in the samples; nevertheless, decreasing the level of
nitrite to 50 mg/kg did not increase the TBA level over 2 mg MA/kg
sample. However, increasing at the amount of added tomato
powder to 4 g/100 g resulted in the increased value of TBA in the
samples. Addition of 2 g/100 g of tomato powder to samples
decreased the TBA value slightly; however it was not signicantly
different from the samples which did not contain tomato powder
(Table 1). No acidic taste was also reported in the sensory analysis
by the panellists. It was thought that the increase at TBA value
caused by the tomato powder was possibly due to the drying
process of tomatoes carried out under the sun. Deda et al. (2007)
also reported that addition of tomato paste to frankfurters
increased the TBA value. The oxidation level of frankfurters was
increased considerably at the end of the storage however; the
change was not signicant until the 30th day of storage. After
1 month of storage, the increase was more signicant. Although the
TBA values were increased during the storage, results did not
exceed the 1 mg MA/kg sample. According to these results it can be
concluded that the samples containing 2 g/100 g of tomato powder
were not adequate to retard oxidation.
3.3. Results of lycopene analyses
The lycopene content of the samples was determined by using
RP-HPLC. The lycopene content of the tomato powder used in the
study was found to be 205.52 mg/kg of tomato powder. The amount
of lycopene in the samples containing lower amount of nitrite, was
higher than the samples having higher level of nitrite (Table 2). It
possibly means that nitrite affects the lycopene anyway. sterlie
(2005) reported that nitrite decomposes the lycopene. Nitrite is
converted to nitric oxide during curing process and it is believed
that during this conversion nitric oxide decomposes the lycopene.
It was also found that, while the level of nitrite was increased, the
level of lycopene was decreased, even at the same amount of
Table 2
Effect of nitrite level and tomato powder level on lycopene and NOMb content of
frankfurters.
Main factors Lycopene content NOMb content
(mg/kg) (g/100 g)
Nitrite level (mg/kg)a
150 4.96a 64.98a
100 5.99b 61.93b
50 6.98c 57.81c
LSD:0.05
Tomato powder level (g/100 g)b
0 0.00a 60.74a
2 5.64b 61.67b
4 12.31c 62.31c
LSD:0.05
Means within same factor and the same column with different letters are different
(p < 0.05).
a
Each number represents the average value of each parameter for all samples
with the same nitrite level.
b
Each number represents the average value of each parameter for all samples
with the same tomato powder level.
tomato powder. It can be clearly seen from the Table 2 that as the
level of tomato powder was increased the level of the lycopene was
increased as expected.
3.4. NOMb content of the frankfurters
The conversion of nitrite to nitrosomyoglobin was decreased as
the level of nitrite was decreased, and the lowest NOMb content
was for the samples containing 50 mg/kg nitrite (Table 2).
Decreased NOMb formation due to the decreased level of nitrite
was an expected outcome. However, addition of tomato powder to
frankfurters increased the conversion of nitrite to NOMb slightly. It
is well known that Myoglobin is converted to nitrosomyoglobin
during the curing of frankfurters. During curing, HNO2 is converted
to nitric oxide (NO) which is then combined with globin and forms
nitrosomyoglobin. The conversion of HNO2 to NO is very low, if the
pH is not reduced to 5.25.4. L-ascorbic acids are generally used to
increase this conversion, and thus, the formation of nitro-
somyoglobin is also increased. In this study ascorbic acid was not
used, yet it can be used to increase the NOMb formation together
with tomato powder. This should also affect the colour of the
frankfurters by increasing the redness of samples as a result of
increased level of nitrosomyoglobin.
3.5. Results of sensory evaluation
Sensory evaluation results showed that the inside and the
outside colour of the frankfurters containing tomato powder were
more acceptable by consumers, both for cooked and uncooked
samples and the scores were increased as the tomato powder level
was increased (Table 3). Sensory scores were increased both for
cooked and uncooked samples, as the nitrite and the tomato
powder level were increased together except for the tenderness.
The tenderness of the samples was decreased when the nitrite and
the tomato powder level were increased. The inner and outer
colour scores were increased as the level of tomato powder was
increased and as a result, the frankfurters were found more
acceptable by the panellists. The frankfurters produced commer-
cially have a pink colour due to the synthetic colorants used. Owing
to this fact, panellists stated that the taste and the odour of all the
samples were as usual; however, the colour of the samples which
did not contain tomato powder did not seem acceptable. Addition
of tomato powder increased the acceptability of the frankfurters.
 E. Eyiler, A. Oztan / LWT - Food Science and Technology 44 (2011) 307e311 311

Table 3 4 g/100 g tomato powder; however, the antioxidant effect and the
The effect of nitrite level and tomato powder level on sensory evaluation of colour were more signicant at 100 mg/kg nitrite and 2 g/100 g of
frankfurters.
tomato powder. The effect of products produced with tomato
Main Appearance Outside Inside Tenderness Odour Taste powder on health should also be investigated considering the many
factors colour colour
positive effects of tomato powder on human health.
Raw frankfurters
Nitrite level (mg/kg)a
150 2.56a 2.56a 2.34a 3.33a Acknowledgement
100 3.11b 1.45b 1.22b 3.44 ab
50 2.00c 2.00c 1.89c 3.55b
Support of the workers in LEZZET Meat Industry (Antalya
LSD:0.05
Turkey) was gratefully appreciated.
Tomato powder (g/100 g)b
0 2.11a 1.44a 1.44a 3.77a
2 2.56b 2.11b 2.00b 3.44b References
4 2.99c 2.44c 2.00b 3.11c
LSD:0.05 Anonymous. (2000). Turkish food codex no: 2000/4. Ankara: Republic of Turkey
Ministry of Agriculture and Rural Affairs.
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Nitrite level (mg/kg)c with lycopene from tomato peel. Meat Science, 80, 167e172.
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100 1.77b 1.77b 1.78b 3.44a 3.58b 3.00a beef patties during refrigerated storage. European Food Research Technology, 215,
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a
Each number represents the average value of each parameter for all samples of tomato pulp. LWTe Food Science and Technology, 38, 479e487.
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