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http://dx.doi.org/10.5851/kosfa.2011.31.3.436

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

Kim, Hyeong-Sang (Department of Animal Science, Chonnam National University)
Chin, Koo-Bok (Functional Food Research Center, Chonnam National University)
Publication Information
Food Science of Animal Resources / v.31, no.3, 2011 , pp. 436-441 More about this Journal
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.
Keywords
tomato powder; water solubility; lipid oxidation; pork patty;
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