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Bologna sausage with added citrus fiber was improved nutritionally in fiber content and had decreased residual nitrite levels and a delay in the oxidation process as determined by TBA values and red color.Only TBA values and redness were influenced by storage conditions (light and darkness) mainly due to the oxidant effect attributable to light. In both cases these effects were minimized by the citrus fiber. Citrus fiber at all concentrations made the products harder and less springy and chewy. All samples had similar satisfactory quality scores except bologna with 2% citrus fiber, which had the lowest scores. Microbial growth was not modified by citrus fiber during storage.

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L L L LV V V V VAREZ AREZ AREZ AREZ AREZ ces in the agroo-o-oofood industry direct it more and more to the design and production of functional foods. food industry direct it more and more to the design and production of functional foods. food industry direct it more and more to the design and production of functional foods. food industry direct it more and more to the design and production of functional foods. food industry direct it more and more to the design and production of functional foods.

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During recent decades, the food industry, consumers, and regulatory authorities have developed a significant interest in functional foods because of their potential benefits for human health over and above their basic nutritional value. Tomato is the second most important vegetable crop in the world. The amount of the related wastes is estimated at up to 50,000 tons per year, representing a serious disposal problem with a consequent negative impact on the environment. Tomato byproducts contain a great variety of biologically active substances, principally lycopene, which have been demonstrated by in vitro and in vivo studies to possess antioxidant, hypolipidemic, and anticarcinogenic activities. The aim of this review is to present an overview of the functional and physiological properties of the principal bioactive compound present in tomato and tomato byproducts, lycopene, its addition to meat, and meat products.