Effect of tomato paste addition and high pressure processing to preserve pork burgers

The effect of the addition of different levels of tomato paste for the manufacture of pork burgers after high pressure processing (HPP) was studied after the treatment and during the refrigerated storage. HPP was effective for the inactivation of microorganisms, and the incorporation of tomato paste into the burger retarded the growth of microorganisms. Textural parameters and colour of burgers were affected by HPP although changes were not perceived after cooking. On the other hand, the inclusion of tomato paste allowed the incorporation of lycopene to meat products and it also increased the lipid oxidation stability of burgers during storage. Therefore, the addition of tomato paste to burgers retarded microbial growth and increased the oxidative stability, which combined with the application of HPP would be an interesting alternative to extend the shelf-life of burgers and incorporate bioactive compounds in burgers such as lycopene.