Effect of hazelnut skin and dry tomato peel on the oxidative stability, chemical and sensory properties of pork burgers during refrigerated storage

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The quality deterioration of meat products due to lipid oxidation could be controlled by utilizing agri-food by-products rich in antioxidants. This study evaluated the effect of adding hazelnut skin and dry tomato peel to pork burgers against oxidation phenomena. Three types of burgers were prepared: a control (C) with a basic formulation, and two formulations with 2.5% hazelnut skin (HS) or with 2.5% dry tomato peel (DTP). Microbiological, sensorial, and physio-chemical analyses were performed during 7 days of refrigerated storage (0–4 °C). Results showed a high inhibition of oxidation in HS burgers at all sampling times, both raw and cooked burgers, while in DTP burgers this phenomenon occurred only when cooked. Both by-products provided a significant amount of fiber, increased the polyunsaturated fatty acids (PUFA) content, and improved the omega-6/omega-3 ratio.