**7. The use of tomato additives fermented with** *Pediococcus pentosaceus* **KTU05-9 and** *Lactobacillus sakei* **KTU05-6 to improve the quality of readyto-cook minced meat products**

The influence of lactic acid fermentation with BLIS-producing lactobacilli (*Pediococcus pento‐ saceus* KTU05-9, *Lactobacillus sakei* KTU05-6) on the parameters of tomato powder and the impact of fermented tomato products on the acceptability, colour characteristics and carote‐ noid content of ready-to-cook minced pork meat products (RCMP) have been investigated [95]. In this experiment used tomato powder was obtained from "Obipectin AG" (Bischofszell, Switzerland). The lactic acid bacteria (LAB) P. pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6, previously isolated from spontaneous rye sourdoughs [96] revealed antimicrobial activity against undesirable microorganisms in the food industry by producing organic acids and BLIS [97,98,67] were used for tomato powder fermentation. The LAB were stored at –70 °C and cultured at temperatures of 35 °C (KTU05-9) or 30 °C (KTU05-6) for 48 h in MRS broth (CM0359, Oxoid Ltd, Hampshire, UK) supplemented with 40 mmol L-1 fructose and 20 mmol L-1 maltose. Solid state fermentation of tomato powder was used [95].

The cell growth results observed at 48 h of fermentation in tomato media are presented in Figure 4. We found the highest amount of LAB in samples treated with *L. sakei* (8.15 log10 CFU g-1). The spontaneously fermented samples yielded 6.69 log10 CFU g-1 of LAB. The lowest amount of LAB was found in samples fermented with *P. pentosaceus* (4.58 log10 CFU g-1).

Different substrates may affect microorganism growth and metabolism [99]. High viable counts are necessary to obtain the desired acid production and pH reduction, which affects the organoleptic properties and shelf-life of the products while preventing contamination. However, the success of fermented products does not rely solely on the ability to provide enough LAB cells; in addition, the consumer must find these organoleptic properties accept‐ able, which is related in many cases to the organic acid content. We found the lowest pH after 48 h of fermentation in samples fermented with *P. pentosaceus* (pH = 4.1) (Figure 5). Samples fermented with *L. sakei* or through spontaneous fermentation had a pH of 4.16 [95].

spontaneous rye sourdoughs [96] revealed antimicrobial activity against undesirable microorganisms in the food industry by producing organic acids and BLIS [97,98,67] were used for tomato powder fermentation. The LAB were stored at –70 °C and cultured at temperatures of 35 °C (KTU05-9) or 30 °C (KTU05-6) for 48 h in MRS broth (CM0359, Oxoid Ltd, Hampshire, UK) supplemented with 40 mmol L-1 fructose and 20 mmol L-1 maltose. Solid state fermentation

The cell growth results observed at 48 h of fermentation in tomato media are presented in Figure 4. We found the highest amount of LAB in samples treated with *L. sakei* (8.15 log10 CFU g-1). The spontaneously fermented samples yielded 6.69

spontaneous rye sourdoughs [96] revealed antimicrobial activity against undesirable microorganisms in the food industry by producing organic acids and BLIS [97,98,67] were used for tomato powder fermentation. The LAB were stored at –70 °C and cultured at temperatures of 35 °C (KTU05-9) or 30 °C (KTU05-6) for 48 h in MRS broth (CM0359, Oxoid Ltd, Hampshire, UK) supplemented with 40 mmol L-1 fructose and 20 mmol L-1 maltose. Solid state fermentation

The cell growth results observed at 48 h of fermentation in tomato media are presented in Figure 4. We found the highest amount of LAB in samples treated with *L. sakei* (8.15 log10 CFU g-1). The spontaneously fermented samples yielded 6.69

Different substrates may affect microorganism growth and metabolism [99]. High viable counts are necessary to obtain the desired acid production and pH reduction, which affects the organoleptic properties and shelf-life of the products

in many cases to the organic acid content. We found the lowest pH after 48 h of fermentation in samples fermented with

Different substrates may affect microorganism growth and metabolism [99]. High viable counts are necessary to obtain the desired acid production and pH reduction, which affects the organoleptic properties and shelf-life of the products while preventing contamination. However, the success of fermented products does not rely solely on the ability to provide enough LAB cells; in addition, the consumer must find these organoleptic properties acceptable, which is related in many cases to the organic acid content. We found the lowest pH after 48 h of fermentation in samples fermented with

1 of LAB. The lowest amount of LAB was found in samples fermented with *P. pentosaceus* (4.58 log10 CFU g-1).

1 of LAB. The lowest amount of LAB was found in samples fermented with *P. pentosaceus* (4.58 log10 CFU g-1).

**24 h 48 h 0 h**

**Lactic acid bacteria amount in fermented tomato powder (cfu/g)** *P. pentosaceus* (pH = 4.1) (Figure 5). Samples fermented with *L. sakei* or through spontaneous fermentation had a pH of

of tomato powder was used [95].

of tomato powder was used [95].

log10 CFU g-

log10 CFU g-

4.16 [95].

**4,18**

**0**

**pH**

The overall results indicate that lycopene content could be measured simply and quite accurately across a wide range of tomato genotypes using chromaticity values taken from fruit puree [91]. In contrast, Liu et al. [93] reported that treating tomatoes with a daily light treatment enhances exocarp lycopene accumulation with minimal effect on the colour. Arias et al. [59] also observed that the b\* characteristic was not appropriate for predicting the lycopene content

the total carotenoid content in the evaluation of tomato products. We postulate that measuring the yellow coordinate (b\*) could be a simple and non-destructive method for predicting

**7. The use of tomato additives fermented with** *Pediococcus pentosaceus* **KTU05-9 and** *Lactobacillus sakei* **KTU05-6 to improve the quality of ready-**

The influence of lactic acid fermentation with BLIS-producing lactobacilli (*Pediococcus pento‐ saceus* KTU05-9, *Lactobacillus sakei* KTU05-6) on the parameters of tomato powder and the impact of fermented tomato products on the acceptability, colour characteristics and carote‐ noid content of ready-to-cook minced pork meat products (RCMP) have been investigated [95]. In this experiment used tomato powder was obtained from "Obipectin AG" (Bischofszell, Switzerland). The lactic acid bacteria (LAB) P. pentosaceus KTU05-9 and Lactobacillus sakei KTU05-6, previously isolated from spontaneous rye sourdoughs [96] revealed antimicrobial activity against undesirable microorganisms in the food industry by producing organic acids and BLIS [97,98,67] were used for tomato powder fermentation. The LAB were stored at –70 °C and cultured at temperatures of 35 °C (KTU05-9) or 30 °C (KTU05-6) for 48 h in MRS broth (CM0359, Oxoid Ltd, Hampshire, UK) supplemented with 40 mmol L-1 fructose and 20 mmol

The cell growth results observed at 48 h of fermentation in tomato media are presented in Figure 4. We found the highest amount of LAB in samples treated with *L. sakei* (8.15 log10 CFU g-1). The spontaneously fermented samples yielded 6.69 log10 CFU g-1 of LAB. The lowest amount of LAB was found in samples fermented with *P. pentosaceus* (4.58 log10 CFU g-1).

Different substrates may affect microorganism growth and metabolism [99]. High viable counts are necessary to obtain the desired acid production and pH reduction, which affects the organoleptic properties and shelf-life of the products while preventing contamination. However, the success of fermented products does not rely solely on the ability to provide enough LAB cells; in addition, the consumer must find these organoleptic properties accept‐ able, which is related in many cases to the organic acid content. We found the lowest pH after 48 h of fermentation in samples fermented with *P. pentosaceus* (pH = 4.1) (Figure 5). Samples

fermented with *L. sakei* or through spontaneous fermentation had a pH of 4.16 [95].

L-1 maltose. Solid state fermentation of tomato powder was used [95].

) and purity (C) are not suitable indicators of

of tomatoes.

148 Biotechnology

According to the obtained results, colour tone (ho

lycopene concentration in tomato products [94].

**to-cook minced meat products**

Figure 4. Lactic acid bacteria (LAB) amount (cfu/g) in fermented tomato powder (Samples: Spontaneous – tomato powder fermented spontaneous; P. pentosaceus - tomato powder fermented with *P. pentosaceus;* L. sakei – tomato powder fermented with *L. sakei*; p> 0.05). **Figure 4.** Lactic acid bacteria (LAB) amount (cfu/g) in fermented tomato powder (Samples: Spontaneous – tomato pow‐ der fermented spontaneous; P. pentosaceus - tomato powder fermented with *P. pentosaceus;* L. sakei – tomato powder fermented with *L. sakei*; p < 0.05). **Spontaneous P. pentosaceus L. sakei**

Figure 4. Lactic acid bacteria (LAB) amount (cfu/g) in fermented tomato powder (Samples: Spontaneous – tomato powder fermented spontaneous; P. pentosaceus - tomato powder fermented with *P. pentosaceus;* L. sakei – tomato powder fermented with *L. sakei*; p> 0.05).

**Figure 5.** pH of fermented tomato powder (Samples: Spontaneous – tomato powder fermented spontaneous; P. pento‐ saceus - tomato powder fermented with *P. pentosaceus;* L. sakei – tomato powder fermented with *L. sakei*).

#### **7.1. Colour parameter relation with carotenoid content in fermented tomato products** Figure 5. pH of fermented tomato powder (Samples: Spontaneous – tomato powder fermented spontaneous; P. pentosaceus - tomato

By influencing consumer choice and preferences, colour is an important quality attribute in the food and bioprocessing industries. Food colour is governed by the chemical, biochemical, microbial and physical changes that occur during growth, maturation, post-harvest handling and processing. Measuring the colour of food products has been used as an indirect measure of other quality attributes, such as flavour and pigment contents, because it is simple, fast and correlates well with other physicochemical properties [100]. We found that fermentation influenced the colour characteristics and carotenoid content of tomato products (Figure 6) [95]. The highest concentration of carotenoids was found in samples fermented with LAB starters (*P. pentosaceus, L. sakei*). Spontaneous fermentation also increased the content of carotenoids in the tomato samples, but not as effectively (the total carotenoid content in the spontaneously treated samples was 54.78 mg/100 g). A strong and significant relation was found between colour tone (ho) and lycopene content and between colour tone (h°) and total carotenoid content (R2 = 0.9045; *p* = 0.0489 and R2 = 0.9035; *p* = 0.0495, respectively). We found correlations ranging from 0.8922 to 0.5091 between others colour characteristics and β-carotene, lycopene and total carotenoid content, but they were not significant [101]. powder fermented with *P. pentosaceus;* L. sakei – tomato powder fermented with *L. sakei*). **7.1. Colour parameter relation with carotenoid content in fermented tomato products** By influencing consumer choice and preferences, colour is an important quality attribute in the food and bioprocessing industries. Food colour is governed by the chemical, biochemical, microbial and physical changes that occur during growth, maturation, post-harvest handling and processing. Measuring the colour of food products has been used as an indirect measure of other quality attributes, such as flavour and pigment contents, because it is simple, fast and correlates well with other physicochemical properties [100]. We found that fermentation influenced the colour characteristics and carotenoid content of tomato products (Figure 6) [95]. The highest concentration of carotenoids was found in samples fermented with LAB starters (*P. pentosaceus, L. sakei*). Spontaneous fermentation also increased the content of carotenoids in the tomato samples, but not as effectively (the total carotenoid content in the spontaneously treated samples was 54.78 mg/100 g). A strong and significant relation was found between colour tone (ho) and lycopene content and between colour tone (h°) and total carotenoid content (R2 = 0.9045; p = 0.0489 and R2 = 0.9035; p = 0.0495, respectively). We found correlations ranging from 0.8922 to 0.5091 between others colour characteristics and β-carotene,

The beneficial effects of lycopene on health have been reviewed [102-104]. According to our results, fermentation with *L. sakei* and *P. pentosaceus* increases the carotenoid concentration in tomato products by two-fold. We did not study the effects on tomato product fermentation using different LAB starters, and more research is needed to explain the mechanism of increasing carotenoids in fermented tomato products [95]. lycopene and total carotenoid content, but they were not significant[101]. The beneficial effects of lycopene on health have been reviewed [102-104]. According to our results, fermentation with *L. sakei* and *P. pentosaceus* increases the carotenoid concentration in tomato products by two-fold. We did not study the effects on tomato product fermentation using different LAB starters, and more research is needed to explain the mechanism of increasing carotenoids in fermented tomato products [95].

Figure 6. Colour characteristics and carotenoids content (mg/100g) of fermented and untreated tomato products (Samples: Untreated – untreated tomato powder; Spontaneous – tomato powder fermented spontaneous; P. pentosaceus - tomato powder fermented with *P.*  **Figure 6.** Colour characteristics and carotenoids content (mg/100 g) of fermented and untreated tomato products (Sam‐ ples: Untreated – untreated tomato powder; Spontaneous – tomato powder fermented spontaneous; P. pentosaceus tomato powder fermented with *P. pentosaceus*; L. sakei – tomato powder fermented with *L. sakei*; *p*< 0.05).

**7.2. The influence of fermented tomato additives on the acceptability of Ready-to-cook Minced** 

We found significant differences in the acceptability of RCMP with and without 10 or 30 % tomato powder treated with different LAB (*L. sakei* KTU05-06, *P. pentosaceus* KTU05-09) or spontaneous fermentation (Figure 7) [95]. The highest RCMP acceptability was found with 10 % L. sakei fermented tomato powder (an average score of 9.38). Control samples (without additives) were found to be less acceptable (an average score of 5.86) compared to samples with 10 % fermented tomato additives. Ready-to-cook minced pork meat products with 30 % additive were found to be less acceptable than samples with 10 % additive. Compared to samples with 30 % additive, the most acceptable samples were those without

*pentosaceus*; L. sakei – tomato powder fermented with *L. sakei*; p> 0.05).

fermented tomato products (an average score of 7.72) [95].

**Meat Products (RCMP)**

#### **7.2. The influence of fermented tomato additives on the acceptability of Ready-to-cook Minced Meat Products (RCMP)**

**7.1. Colour parameter relation with carotenoid content in fermented tomato products**

powder fermented with *P. pentosaceus;* L. sakei – tomato powder fermented with *L. sakei*).

content (R2

150 Biotechnology

**0**

**Meat Products (RCMP)**

**5**

**10**

**15**

**20**

**Colour charasteristics**

**25**

**30**

**35**

**40**

= 0.9045; *p* = 0.0489 and R2

and total carotenoid content, but they were not significant [101].

lycopene and total carotenoid content, but they were not significant[101].

mechanism of increasing carotenoids in fermented tomato products [95].

increasing carotenoids in fermented tomato products [95].

*pentosaceus*; L. sakei – tomato powder fermented with *L. sakei*; p> 0.05).

fermented tomato products (an average score of 7.72) [95].

By influencing consumer choice and preferences, colour is an important quality attribute in the food and bioprocessing industries. Food colour is governed by the chemical, biochemical, microbial and physical changes that occur during growth, maturation, post-harvest handling and processing. Measuring the colour of food products has been used as an indirect measure of other quality attributes, such as flavour and pigment contents, because it is simple, fast and correlates well with other physicochemical properties [100]. We found that fermentation influenced the colour characteristics and carotenoid content of tomato products (Figure 6) [95]. The highest concentration of carotenoids was found in samples fermented with LAB starters (*P. pentosaceus, L. sakei*). Spontaneous fermentation also increased the content of carotenoids in the tomato samples, but not as effectively (the total carotenoid content in the spontaneously treated samples was 54.78 mg/100 g). A strong and significant relation was found between colour tone (ho) and lycopene content and between colour tone (h°) and total carotenoid

**7.1. Colour parameter relation with carotenoid content in fermented tomato products**

Figure 5. pH of fermented tomato powder (Samples: Spontaneous – tomato powder fermented spontaneous; P. pentosaceus - tomato

By influencing consumer choice and preferences, colour is an important quality attribute in the food and bioprocessing industries. Food colour is governed by the chemical, biochemical, microbial and physical changes that occur during growth, maturation, post-harvest handling and processing. Measuring the colour of food products has been used as an indirect measure of other quality attributes, such as flavour and pigment contents, because it is simple, fast and correlates well with other physicochemical properties [100]. We found that fermentation influenced the colour

found in samples fermented with LAB starters (*P. pentosaceus, L. sakei*). Spontaneous fermentation also increased the content of carotenoids in the tomato samples, but not as effectively (the total carotenoid content in the spontaneously treated samples was 54.78 mg/100 g). A strong and significant relation was found between colour tone (ho) and lycopene content and between colour tone (h°) and total carotenoid content (R2 = 0.9045; p = 0.0489 and R2 = 0.9035; p = 0.0495, respectively). We found correlations ranging from 0.8922 to 0.5091 between others colour characteristics and β-carotene,

The beneficial effects of lycopene on health have been reviewed [102-104]. According to our results, fermentation with *L. sakei* and *P. pentosaceus* increases the carotenoid concentration in tomato products by two-fold. We did not study the effects on tomato product fermentation using different LAB starters, and more research is needed to explain the

Figure 6. Colour characteristics and carotenoids content (mg/100g) of fermented and untreated tomato products (Samples: Untreated – untreated tomato powder; Spontaneous – tomato powder fermented spontaneous; P. pentosaceus - tomato powder fermented with *P.* 

**7.2. The influence of fermented tomato additives on the acceptability of Ready-to-cook Minced** 

We found significant differences in the acceptability of RCMP with and without 10 or 30 % tomato powder treated with different LAB (*L. sakei* KTU05-06, *P. pentosaceus* KTU05-09) or spontaneous fermentation (Figure 7) [95]. The highest RCMP acceptability was found with 10 % L. sakei fermented tomato powder (an average score of 9.38). Control samples (without additives) were found to be less acceptable (an average score of 5.86) compared to samples with 10 % fermented tomato additives. Ready-to-cook minced pork meat products with 30 % additive were found to be less acceptable than samples with 10 % additive. Compared to samples with 30 % additive, the most acceptable samples were those without

ranging from 0.8922 to 0.5091 between others colour characteristics and β-carotene, lycopene

The beneficial effects of lycopene on health have been reviewed [102-104]. According to our results, fermentation with *L. sakei* and *P. pentosaceus* increases the carotenoid concentration in tomato products by two-fold. We did not study the effects on tomato product fermentation using different LAB starters, and more research is needed to explain the mechanism of

**L\* a\* b\* C\* ho**

tomato powder fermented with *P. pentosaceus*; L. sakei – tomato powder fermented with *L. sakei*; *p*< 0.05).

**Figure 6.** Colour characteristics and carotenoids content (mg/100 g) of fermented and untreated tomato products (Sam‐ ples: Untreated – untreated tomato powder; Spontaneous – tomato powder fermented spontaneous; P. pentosaceus -

= 0.9035; *p* = 0.0495, respectively). We found correlations

**L. sakei P. pentosaceus Spontaneous Untreated**

characteristics and carotenoid content of tomato products (Figure 6) [95]. The highest concentration of carotenoids was We found significant differences in the acceptability of RCMP with and without 10 or 30 % tomato powder treated with different LAB (*L. sakei* KTU05-06, *P. pentosaceus* KTU05-09) or spontaneous fermentation (Figure 7) [95]. The highest RCMP acceptability was found with 10 % L. sakei fermented tomato powder (an average score of 9.38). Control samples (without additives) were found to be less acceptable (an average score of 5.86) compared to samples with 10 % fermented tomato additives. Ready-to-cook minced pork meat products with 30 % additive were found to be less acceptable than samples with 10 % additive. Compared to samples with 30 % additive, the most acceptable samples were those without fermented tomato products (an average score of 7.72) [95].

#### **7.3. The influence of fermented tomato additives on the colour characteristics of Ready-tocook Minced Meat Products (RCMP), and the influence of carotenoid content on thermaltreated and untreated RCMP**

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) previously endorsed the use of lycopene (both natural and synthetic) as a food colour at its eighth, eighteenth, and twenty-first meetings [106-108] but was not able to establish an Acceptable Daily Intake (ADI) due to the limited information available. At its sixty-seventh meeting, JECFA agreed that both synthetic lycopene and lycopene extracted from *Blakeslea trispora* are acceptable as food colours and established a group ADI of 0-0.5 mg/kg bw/day for both preparations [109]. Adding tomato, tomato products or lycopene to meat could lead to products with health benefits. Few studies have been reported regarding the use of tomato products or lycopene in meat products. Candogan [110] reported on the use of tomato paste in beef patties, while Deda, Bloukas, and Fista [111] investigated its use in frankfurters. Calvo et al. [112] reported on the use of lycopene from tomato peel in dry fermented sausages. However, we could not find data on tomato product fermentation with different LAB starters or how fermented tomato products influence RCMP quality parameters [95].

We found that the addition of tomato products significantly affected (*p* < 0.05) all colour parameters (Table 4) of the final product (thermal-treated and untreated). The controls had the highest (*p* < 0.05) lightness and the lowest (*p* < 0.05) redness and yellowness as a consequence of lower hue angle and saturation index. These tendencies were found for both thermal-treated and untreated products [95].

High variation in the colour parameters of fermented meat products has been reported [113-115]. These variations could be due to the calibration plate used in the determinations, the composition of the meat products, the size of the meat particles and the ripening time.

Furthermore, the addition of tomato products affects the carotenoid content of RCMP (Table 5) [95]. We found that thermal treatment decreases the carotenoid concentration in RCMP. After thermal treatment, we found 23.71 and 52.03 % less ß-carotene (in samples with 10 % spontaneously treated products and in samples with 30 % L. sakei-fermented tomato products, respectively). Additionally, 10.78 and 50.00 % less lycopene was found in samples with 30 % **untreated RCMP**

**7.3. The influence of fermented tomato additives on the colour characteristics of Ready-to-cook Minced Meat Products (RCMP), and the influence of carotenoid content on thermal-treated and** 

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) previously endorsed the use of lycopene (both natural and synthetic) as a food colour at its eighth, eighteenth, and twenty-first meetings [106-108] but was not able to establish an Acceptable Daily Intake (ADI) due to the limited information available. At its sixty-seventh meeting, JECFA agreed that both synthetic lycopene and lycopene extracted from *Blakeslea trispora* are acceptable as food colours and established a group ADI of 0-0.5 mg/kg bw/day for both preparations [109]. Adding tomato, tomato products or lycopene to meat could lead to products with health benefits. Few studies have been reported regarding the use of tomato products or lycopene in meat products. Candogan [110] reported on the use of tomato paste in beef patties, while Deda, Bloukas, and Fista [111] investigated its use in frankfurters. Calvo et al. [112] reported on the use of lycopene from

Figure 7. Acceptability of ready-to- cook minced meat products (RCMP) (Samples: C0 % - RCMP without tomato products; P.p. 10 % - RCMP with 10 % with P. pentosaceus fermented tomato products; P.p. 30 % - RCMP with 30 % with P. pentosaceus fermented tomato products; L.s. 10 % - RCMP with 10 % with L. sakei fermented tomato products; L.s. 30 % - RCMP with 30 % with L. sakei fermented tomato products; Sp. 10 % - RCMP with 10 % spontaneous fermented tomato products; Sp. 30 % - RCMP with 30 % spontaneous fermented tomato products; Untr. 10 % - RCMP with 10 % untreated tomato powder; Untr. 30 % - RCMP with 30 % untreated tomato **Figure 7.** Acceptability of ready-to- cook minced meat products (RCMP) (Samples: C0 % - RCMP without tomato prod‐ ucts; P.p. 10 % - RCMP with 10 % with P. pentosaceus fermented tomato products; P.p. 30 % - RCMP with 30 % with P. pentosaceus fermented tomato products; L.s. 10 % - RCMP with 10 % with L. sakei fermented tomato products; L.s. 30 % - RCMP with 30 % with L. sakei fermented tomato products; Sp. 10 % - RCMP with 10 % spontaneous fermented tomato products; Sp. 30 % - RCMP with 30 % spontaneous fermented tomato products; Untr. 10 % - RCMP with 10 % untreated tomato powder; Untr. 30 % - RCMP with 30 % untreated tomato powder; *p*> 0.05)

spontaneously treated products and in samples with 30 % untreated tomato products, respectively, and as a consequence, the highest loss of total carotenoid content was found in samples with 30 % untreated tomato product (49.25 %) [95]. powder; p> 0.05) We found that the addition of tomato products significantly affected (p < 0.05) all colour parameters (Table 4) of the final product (thermal-treated and untreated). The controls had the highest (p < 0.05) lightness and the lowest (p < 0.05) redness and yellowness as a consequence of lower hue angle and saturation index. These tendencies were found for both

thermal-treated and untreated products [95].



Samples: C 0 % - RCMP without tomato products; P.p. 10 % - RCMP with 10 % with *P. pentosaceus* fermented tomato products; P.p. 30 % - RCMP with 30 % with *P. pentosaceus* fermented tomato products; L.s. 10 % - RCMP with 10 % with *L. sakei* fermented tomato products; *L.s.* 30 % - RCMP with 30 % with *L. sakei* fermented tomato products; Sp. 10 % - RCMP with 10 % spontaneous fermented tomato products; Sp. 30 % - RCMP with 30 % spontaneous fermented toma‐ to products; Untr. 10 % - RCMP with 10 % untreated tomato powder; Untr. 30 % - RCMP with 30 % untreated tomato powder.

Means in column with common letter are not different (*p*> 0.05).

**Figure 7.** Acceptability of ready-to- cook minced meat products (RCMP) (Samples: C0 % - RCMP without tomato prod‐ ucts; P.p. 10 % - RCMP with 10 % with P. pentosaceus fermented tomato products; P.p. 30 % - RCMP with 30 % with P. pentosaceus fermented tomato products; L.s. 10 % - RCMP with 10 % with L. sakei fermented tomato products; L.s. 30 % - RCMP with 30 % with L. sakei fermented tomato products; Sp. 10 % - RCMP with 10 % spontaneous fermented tomato products; Sp. 30 % - RCMP with 30 % spontaneous fermented tomato products; Untr. 10 % - RCMP with 10 %

**C 0 % P. p. 10 % P. p. 30 % L. s. 10 % L. s. 30 % Sp. 10 % Sp. 30 % Untr. 10**

**%**

**Untr. 30 %**

LAB starters or how fermented tomato products influence RCMP quality parameters [95].

Figure 7. Acceptability of ready-to- cook minced meat products (RCMP) (Samples: C0 % - RCMP without tomato products; P.p. 10 % - RCMP with 10 % with P. pentosaceus fermented tomato products; P.p. 30 % - RCMP with 30 % with P. pentosaceus fermented tomato products; L.s. 10 % - RCMP with 10 % with L. sakei fermented tomato products; L.s. 30 % - RCMP with 30 % with L. sakei fermented tomato products; Sp. 10 % - RCMP with 10 % spontaneous fermented tomato products; Sp. 30 % - RCMP with 30 % spontaneous fermented tomato products; Untr. 10 % - RCMP with 10 % untreated tomato powder; Untr. 30 % - RCMP with 30 % untreated tomato

**7.3. The influence of fermented tomato additives on the colour characteristics of Ready-to-cook Minced Meat Products (RCMP), and the influence of carotenoid content on thermal-treated and** 

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) previously endorsed the use of lycopene (both natural and synthetic) as a food colour at its eighth, eighteenth, and twenty-first meetings [106-108] but was not able to establish an Acceptable Daily Intake (ADI) due to the limited information available. At its sixty-seventh meeting, JECFA agreed that both synthetic lycopene and lycopene extracted from *Blakeslea trispora* are acceptable as food colours and established a group ADI of 0-0.5 mg/kg bw/day for both preparations [109]. Adding tomato, tomato products or lycopene to meat could lead to products with health benefits. Few studies have been reported regarding the use of tomato products or lycopene in meat products. Candogan [110] reported on the use of tomato paste in beef patties, while Deda, Bloukas, and Fista [111] investigated its use in frankfurters. Calvo et al. [112] reported on the use of lycopene from tomato peel in dry fermented sausages. However, we could not find data on tomato product fermentation with different

**Acceptability (scores)**

152 Biotechnology

**untreated RCMP**

**Table 4.** Colour coordinates (a\*, b\*), L\* - lightness, colour tone (ho ) and purity (C) of thermal treated (10 min in 100 °C temperature water) and untreated ready- to-cook minced meat products (RCMP)



Samples: C0 % - RCMP without tomato products; P.p. 10 % - RCMP with 10 % with *P. pentosaceus* fermented tomato products; P.p. 30 % - RCMP with 30 % with *P. pentosaceus* fermented tomato products; L.s. 10 % - RCMP with 10 % with *L. sakei* fermented tomato products; *L.s.* 30 % - RCMP with 30 % with *L. sakei* fermented tomato products; Sp. 10 % - RCMP with 10 % spontaneous fermented tomato products; Sp. 30 % - RCMP with 30 % spontaneous fermented tomato products; Untr. 10 % - RCMP with 10 % untreated tomato powder; Untr. 30 % - RCMP with 30 % untreated tomato powder.

Means in column with common letter are not different (p> 0.05).

**Table 5.** ß–carotene, lycopene and total carotenoids content in thermal treated and untreated *ready- to-cook minced meat products (RCMP)*
