Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
권호 표지
DOI QR코드

DOI QR Code

Physico-chemical Properties and Antioxidant Activity of Pork Patties Containing Various Tomato Powders of Solubility

용해성에 따른 토마토 건조 분말을 첨가한 돈육 패티의 이화학적 특성 및 항산화 활성

  • Kim, Hyeong-Sang (Department of Animal Science, Chonnam National University) ;
  • Chin, Koo-Bok (Functional Food Research Center, Chonnam National University)
  • 김형상 (전남대학교 동물자원학부) ;
  • 진구복 (전남대학교 기능성식품센터)
  • Received : 2011.03.26
  • Accepted : 2011.06.03
  • Published : 2011.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to evaluate physico-chemical properties and antioxidant activity of pork patties with tomato powder as affected by water solubility. Fresh tomatoes were homogenized and dried in a $60^{\circ}C$ oven. Dried tomato powder was added to double deionized-water and stirred. The soluble and insoluble portions were collected by freeze-drying. Thus, total dried powder (T1) and water soluble (T2) and insoluble powders (T3) were prepared for the experiment. Pork patties containing 0.5% water insoluble powder had the highest redness and yellowness values among the treatments (p<0.05). Thiobarbituric acid reactive substance values of pork patties containing 0.5% dried tomato powder were lower than those of the control (p<0.05) and not different from those of the reference (0.01% BHT). Total bacteria and Enterobacteriaceae (VRB) tended to increase with increasing storage time from 0 to 14 d; however, these values were not statistically different among treatments. These results suggest that lipid oxidation may be suppressed by adding tomato powder to pork patties; thus, tomato powder could be used as a natural antioxidant in meat products as a partial replacement for synthetic antioxidants.

본 연구는 건조 토마토 분말을 첨가하여 돈육패티를 제조하고 냉장 저장 중 이화학적 성상과 항산화 활성을 평가하기 위해 수행되었다. 신선한 토마토를 믹서로 갈아 $60^{\circ}C$ 오븐에 건조하였고, 이를 물과 함께 혼합하여 용해된 수용성 층과 잔사 두 가지로 나눈 다음 동결 건조하여 수용성 건조 분말과 비수용성 건조분말 총 세 가지 건조 분말을 회수하였다. 건조된 분말을 돈육 패티에 0.5%씩 첨가하여 $4^{\circ}C$ 조건에서 14일간 냉장저장 하면서 이화학적 성상과 지방산패도를 검사하였다. 세 가지 종류의 토마토 건조 분말을 첨가한 처리구와 대조구(CTL) 간의 pH 및 명도에는 차이는 없었으나, 불용성 분말을 첨가한 처리구(TRT3)만이 대조구보다 유의적으로 높은 적색도를 보였으며(p<0.05), 각 토마토 건조분말을 첨가한 처리구 모두 대조구보다 유의적으로 높은 황색도를 보였다(p<0.05). 그 중에서도 TRT3이 가장 높은 황색도를 나타냈다. 지방산 패도를 측정하기 위해 수행한 TBARS 결과, 세 가지 종류의 토마토 건조 분말을 첨가한 처리구 모두 생성된 maloldiandehyde(MDA) 함량이 무 첨가구인 CTL보다는 낮았고(p<0.05), butylated hydroxytoluene(BHT)를 첨가한 REF와는 차이가 없는 결과를 나타내어, 지방산화를 효과적으로 억제하였음을 확인하였다. 미생물 검사 결과 7일경과 후 미생물의 증식이 급격히 나타났으며, 처리구에 따른 총균수 및 대장균군수의 유의적인 차이는 나타나지 않았다. 이러한 결과를 바탕으로 토마토 건조 분말이 육제품에 적용되어 인공합성 항산화제를 대체할 수 있는 천연 항산화제로 사용될 수 있을 것으로 판단된다.

Keywords

References

  1. AOCS (1987) Official methods of analysis, 14th ed. The Official Methods and Recommended Practices of the American Oil Chemists' Society, Champaign, Illinois, Cd 12-57.
  2. Arab, L. and Steck, S. (2000) Lycopene and cardiovascular disease. Am. J. Clin. Nutr. 71, 1691-1695.
  3. Bauman, R. W. (2004) Microbiology. Brief ed, Pearson Benjamin Cummings, San Francisco, CA, p. 38.
  4. Ben-Amotz, A. and Fisher, R. (1997) Analysis of carotenoids with emphasis on 9-cis β-carotene in vegetables and fruits commonly consumed in Israel. Food Chem. 62, 515-520.
  5. Candogan, K. (2002) The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. Eur. Food Res. Technol. 215, 305-309. https://doi.org/10.1007/s00217-002-0567-1
  6. Chin, K. B., Kim, K. H., and Lee, H. C. (2006) Physicochemical and textural properties, and microbial counts of meat products sold at Korean markets. Korean J. Food Sci. Ani. Resour. 26, 98-105.
  7. Deda, M. S., Bloukas, J. G., and Fista, G. A. (2007) Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76, 501-508. https://doi.org/10.1016/j.meatsci.2007.01.004
  8. Folch, J., Lees, M., and Stanley, G. H. S. (1957) A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226, 497-509.
  9. Garcia, M. L., Calvo, M. M., and Selgas, M. D. (2009) Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient. Meat Sci. 83, 45-49. https://doi.org/10.1016/j.meatsci.2009.03.009
  10. Gartner, C., Stahl, W., and Sies, H. (1997) Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am. J. Clin. Nutr. 66, 116-122.
  11. Giovannucci, E., Rimm, E. B., Liu, Y., Stampfer, M. J., and Willett, W. C. (2002) A prospective study of tomato products, lycopene, and prostate cancer risk. J. Natl. Cancer I. 94, 391-398. https://doi.org/10.1093/jnci/94.5.391
  12. Hakala, S. H. and Heinonen, I. M. (1993) Chromatographic purification of natural lycopene. J. Agric. Food Chem. 42, 1314-1316.
  13. Hart, D. J. and Scott, K. J. (1995) Development and evaluation of an HPLC method for the analysis of carotenoids in foods, and the measurement of the carotenoid content of vegetables and fruits commonly consumed in the UK. Food Chem. 54, 101-111. https://doi.org/10.1016/0308-8146(95)92669-B
  14. Janero, D. (1990) Malondialdehyde and thiobarbituric acidreactivity as diagnostic indices of lipid peroxidation and peroxidative tissue injury. Free Radic. Biol. Med. 9, 515-540. https://doi.org/10.1016/0891-5849(90)90131-2
  15. Kim, I. S., Jin, S. K., Nam, S. H., Nam, Y. W., Yang, M. R., Min, H. S., and Kim, D. H. (2008) Effect of hot-air dried tomato powder on the quality properties of pork patties during cold storage. J. Anim. Sci. Tech. 50, 255-264. https://doi.org/10.5187/JAST.2008.50.2.255
  16. Lavelli, V., Peri, C., and Rizzolo, A. (2000) Antioxidant activity of tomato products as studied by model reactions using xanthine oxidase, myeloperoxidase, and copperinduced lipid peroxidation. J. Agric. Food Chem. 48, 1442-1448. https://doi.org/10.1021/jf990782j
  17. Lea, C. H. (1952) Methods for determining peroxide in lipids. J. Sci. Food Agric. 3, 586-594. https://doi.org/10.1002/jsfa.2740031205
  18. Liu, J., Yeo, H. C., Daniger, S. J., and Ames, B. N. (1997) Assay of aldehydes from lipid peroxidation: Gas chromatography-mass spectrometry compared with thiobarbituric acid. Anal. Biochem. 245, 161-166. https://doi.org/10.1006/abio.1996.9990
  19. Mascio, P. D., Kaiser, S., and Sies, H. (1989) Lycopene as the most efficient biological carotenoid singlet oxygen quencher. Arch. Biochem. Biophys. 274, 532-538. https://doi.org/10.1016/0003-9861(89)90467-0
  20. Osterlie, M. and Lerfall, J. (2005) Lycopene from tomato products added minced meat: Effect on storage quality and colour. Food Res. Int. 38, 925-929. https://doi.org/10.1016/j.foodres.2004.12.003
  21. Shi, J. (2002) Lycopene: Biochemistry and functionality. Food Sci. Biotechnol. 11, 574-581.
  22. Shinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fats and oils. J. Jpn. Oil Chem. Soc. 26, 259-267. https://doi.org/10.5650/jos1956.26.259
  23. SPSS (2008) SPSS 17.0 for Windows. SPSS, Inc., USA.
  24. Tonucci, L. H., Holden, J. M., Beecher, G. R., Khachik, F., Davis, C. S., and Mulokozi, G. (1995) Carotenoid content of thermally processed tomato-based food products. J. Agric. Food Chem. 43, 579-586. https://doi.org/10.1021/jf00051a005
  25. van het Hof, K. H., de Boer, B. C. J., Tijburg, L. B. M., Lucius, B. R. H. M., Zijp, I., West, C. E., Hautvast, J. G. A. J., and Westrade, J. A. (2000) Carotenoid bioavailability in humans from tomatoes processed in different ways determined from the carotenoid response in the triglyceride-rich lipoprotein fraction of plasma after a single consumption and in plasma after four days of consumption. J. Nutr. 130, 1189-1196.
  26. Yilmaz, I., Simsek, O., and Isikli, M. (2002) Fatty acid composition and quality characteristics of low-fat cooked sausage made with beef and chicken meat, tomato juice and sunflower oil. Meat Sci. 62, 253-258. https://doi.org/10.1016/S0309-1740(01)00255-8
  27. 전도근, 안미숙, 이현숙 (2005) 3색 파워 푸드 토마토, 마늘, 녹차. 성안당, pp. 32-34.

Cited by

  1. Antioxidant Activity of the Oven-dried Paprika Powders with Various Colors and Phycochemical Properties and Antioxidant Activity of Pork Patty Containing Various Paprika Powder vol.33, pp.5, 2013, https://doi.org/10.5851/kosfa.2013.33.5.626
  2. Quality Properties and Storage Characteristics of Hamburger Patty Added with Purple Kohlrabi (Brassica oleracea var. gongylodes) vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.1994
  3. The Quality Characteristics of Beef Patty with the Addition of Gynura procumbens vol.27, pp.5, 2014, https://doi.org/10.9799/ksfan.2014.27.5.929
  4. Effects of Die Temperature and CO2Injection on Physical Properties and Antioxidant Activity of Extruded Rice with Tomato Flour vol.44, pp.6, 2015, https://doi.org/10.3746/jkfn.2015.44.6.912
  5. Monitoring of Wine Quality by using Environmentally friendly Tomato Concentrate and Commercial Wines vol.29, pp.3, 2014, https://doi.org/10.7318/KJFC/2014.29.3.278
  6. Processing Optimization and Antioxidant Activity of Sausage Prepared with Tomato Powder vol.28, pp.2, 2012, https://doi.org/10.9724/kfcs.2012.28.2.195
  7. Effects of Die Temperature and CO2Gas Injection on Physical Properties of Extruded Brown Rice-Vegetable Mix vol.42, pp.11, 2013, https://doi.org/10.3746/jkfn.2013.42.11.1848
  8. The Health Benefits of Porridge with Tomato Powder vol.31, pp.3, 2015, https://doi.org/10.9724/kfcs.2015.31.3.233
  9. Comparison of Antioxidant Activities of Extruded Rice with Vegetables by Cold and Conventional Extrusion vol.44, pp.8, 2015, https://doi.org/10.3746/jkfn.2015.44.8.1212
  10. 토마토 농축액을 이용한 무가당 알코올 발효를 위한 효모의 선발 vol.23, pp.4, 2011, https://doi.org/10.11002/kjfp.2016.23.4.591
  11. 노니(Morinda citrifolia)분말을 첨가한 분쇄돈육의 이화학적 특성 및 항산화 활성 vol.33, pp.3, 2011, https://doi.org/10.9799/ksfan.2020.33.3.331
  12. Controlling Ingredients for Healthier Meat Products: Clean Label vol.4, pp.2, 2020, https://doi.org/10.22175/mmb.9520
  13. Quality Properties of HMR-type Pork Tteokgalbi Added with Red Chinese Cabbage Powder During Cold Storage vol.31, pp.3, 2011, https://doi.org/10.7856/kjcls.2020.31.3.375
  14. Effect of Cherry Tomato Paste for Nitrite Replacement on Emulsion-Type Pork Sausage vol.50, pp.5, 2011, https://doi.org/10.3746/jkfn.2021.50.5.506
  15. Effect of Red Cabbage on the Quality and Storage Characteristics of Emulsion-Type Pork Sausage vol.50, pp.11, 2021, https://doi.org/10.3746/jkfn.2021.50.11.1218