TY  - SER
AU  - Osman,M.F.
AU  - Abd El-Hady,Sahar
TI  - Using of tomato wastes as a source for lycopene , natural antioxidants and antimicrobial agents in minced meat
KW  - Meat
KW  - Preservation
KW  - Antioxidants
KW  - Color of meat
KW  - Waste products
KW  - Recycling
N1  - Includes reference
N2  - This investigation was carried out to study the possibility of utilization of tomato processing wastes (peel and pulp residue) as a source for lycopene, natural antioxidants and antimicrobial agents in minced meat. In this respect, the optimum conditions for lycopene extraction were studied. A mixture of petroleum ether and acetone (1: 1, v/v) as a solvent at a ratio of (1: 25, w/v) sample to solvent for 5 min were the optimum extraction conditions; which gave 95.47 and 67.23 mg lycopene/100g dry peel and pulp residue; respectively. Lycopene stability was observed at 75°C for 90 min when dissolved in sunflower oil. However, total polyphenols were as follows: 223.45 and 345.72 mg/100g dry peel and pulp residue; respectively. The antioxidant effects (as thiobarbituric acid value) of synthetic and natural additives mixed with minced meat and stored at _18°C for 6 months were in the following order: pulp residue 250ppm > pulp residue 200ppm = peel 200ppm = peel 250ppm > pulp residue 150ppm > butylated hydroxyl toluene (BHT, 200ppm) = butylated hydroxyl anisole (BHA, 200ppm) = peel 150ppm > control. Disc- diffusion method was used for examination of the phenolic extracts at 200ppm diluted in 70% ethanol (1, 50 and 100%) of wastes and synthetic additives as antimicrobial agents in minced meat against some microbial strains namely, Bacillus subitils, Pseudomonas spp, AspergillUS niger and Candida gUilerimondii FTI 20037
UR  - http://nile.enal.sci.eg/EALE/2009/MJAR/3409/3/1119.pdf
ER  -