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http://dx.doi.org/10.5187/JAST.2008.50.2.255

Effect of Hot-Air Dried Tomato Powder on the Quality Properties of Pork Patties during Cold Storage  

Kim, Il-Suk (Dept. of Animal Resource Technology, Jinju National University)
Jin, Sang-Keun (Dept. of Animal Resource Technology, Jinju National University)
Nam, Sang-Hae (Dept. of Food Science, Jinju National University)
Nam, Young-Wook (Dept. of Animal Resource Technology, Jinju National University)
Yang, Mi-Ra (Dept. of Animal Resource Technology, Jinju National University)
Min, Hoon-Sik (Gyeongnam Livestock Veterinary Trsrarch Institute)
Kim, Dong-Hoon (National Institute of Animal Science, RDA)
Publication Information
Journal of Animal Science and Technology / v.50, no.2, 2008 , pp. 255-264 More about this Journal
Abstract
The effects of hot air dried tomato powder on the physicochemical and sensory properties of meat patties were studied. The control(C, no addition) and 4 treatments with addition of hot air dried tomato powder(T1, 0.25; T2, 0.50; T3, 0.75; and T4, 1.00%) were prepared and stored for 7 days at 5℃. The pH values of T4 were significantly lower(p<0.05) than those of control and other treatments during initial storage, however, the pH values of T4 were higher(p<0.05) at 7 days of storage. The cooking loss was not significantly different between control and all treatments. The 2-thiobarbituric reactive substances (TBARS) of meat patties containing hot air dried tomato powder were significantly lower(p<0.05) compared to those for control during the whole storage. The volatile basic nitrogen(VBN) values of T2 increased(p<0.05) significantly as the storage period increased, but there was no difference in VBN between control and the other treatments(T1, T3, T4). In meat color, L*, a* and b* of meat patties containing hot air dried tomato powder showed slightly higher (p>0.05) than that of control. a* and b* of T4 were the highest(p<0.05) among the all products. Total plate counts(TPC) increased(p<0.05) significantly as the storage period increased. The result of TPC showed the range of 5.48(T2)~6.98(C) log CFU/g at the 7 day of storage. Sensory panels evaluated that pork patties containing hot air dried tomato powder had the slightly higher score in overall acceptability.
Keywords
Hot Air Dried Tomato Powder; Physicochemical and Sensory Properties; Meat Patties
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