الفهرس 
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Abstract
This study was proposed to investigate the effect of using potato, tomato and orange peels as fat replacers on the quality of some meat products (burger, sausage and luncheon). Chemical composition and minerals of the three peels were determined. Amino acids, fatty acids and phenolic compounds of peels were analyzed. Sensory attributes, physical properties and chemical composition of final meat products (burger, sausages and luncheon) were determined. The results revealed that the three investigated peels are rich in ash and crude fiber content. The most predominant elements in the three peels were potassium, phosphorus and magnesium. Iron values were 1.56, 0.79 and 0.40 mg/100g of potato, tomato and orange peels, respectively. The protein of three peels contains all essential and nonessential amino acids in favorable amounts. The fatty acids profile shows that myristic in potato peels, palmatic in tomato peels and lauric in orange peels were the predominant fatty acids. It was identified and quantified 23 phenolic compounds in the three investigated peels with total content 111.54, 114.34 and 1039.35 mg/100g in potato, tomato and orange peels, respectively. The dried peels were added to burger, sausages and luncheon at levels of 5, 10 and 15% as replacement of fat. The results of sensory evaluation indicated that the meat products contained these peels until 15% substitution of fat were in a good acceptability. Also, using potato, tomato or orange peels as fat replacers decreased the fat content on the final meat products and increased protein, ash and fiber contents, consequently, the energy value decreased. Using of these peels up to 15% as fat replacers had positive effects on the physical properties of tested meat products as well as reduces the environmental pollution.