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http://dx.doi.org/10.5851/kosfa.2009.29.3.382

Effect of Tomato Powder on Meat Patties as Nitrite Alternatives  

Kim, Il-Suk (Department of Animal Resources Technology, Jinju National University)
Jin, Sang-Keun (Department of Animal Resources Technology, Jinju National University)
Hur, In-Chul (Department of Animal Resources Technology, Jinju National University)
Choi, Seung-Yun (Department of Animal Resources Technology, Jinju National University)
Jung, Hyun-Jung (Department of Animal Resources Technology, Jinju National University)
Lee, Jung-Keun (Department of Animal Resources Technology, Jinju National University)
Kang, Sang-Ha (Department of Animal Resources Technology, Jinju National University)
Woo, Gyung-Min (Department of Animal Resources Technology, Jinju National University)
Kang, Suk-Nam (Department of Animal Resources Technology, Jinju National University)
Publication Information
Food Science of Animal Resources / v.29, no.3, 2009 , pp. 382-390 More about this Journal
Abstract
This study was carried out to determine the effects of tomato powder (TP) as nitrite (NT) on pork patties. The following treatments were made: 0.01% NT (Tl), 0.01% NT and 1.0% TP (T2), 0.5% TP (T3), 1.0% TP (T4), and 0.01% NT and 1.0% TP (T5) were in basal formula (C). The following observations were made: T5 displayed lower gumminess and adhesiveness values than those of C and T1 (p<0.05) on Day 1 of storage; the hardness and surface hardness of T3 and T4 were relatively lower and the surface hardness and gumminess of T3 were relatively higher than the others (p<0.05) on Day 21 of storage; Y4 had significantly lower TBARS values than the others during storage; VBN values of the tested groups were significantly lower than the control samples on Day 7 and 21 of storage; T3 and T4 samples displayed lower pH values (p<0.05) than the control samples on Day 21 of storage; T3, T4 and T5 revealed lower CIE $L^*$ and W than those of C and T1 during storage; T2 had the highest CIE $a^*$ (p<0.05); T4 had significantly higher CIE $b^*$ and chroma values than those of others; T3 and T4 had significantly lower total plate counts than the others; T1 had significantly lower yeast and mold and Staphylococcus sp. counts than the other groups'; and T1 and T2 displayed significantly higher color acceptability than the others.
Keywords
tomato powder; lycopene; nitrite; meat patties; storage;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
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