Journal
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
Volume 26, Issue 9, Pages 1339-1346Publisher
ASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
DOI: 10.5713/ajas.2013.13079
Keywords
Tomato Powder; Natural Antioxidant; Pork Patties; Antioxidant Activity; Sensory Evaluation
Categories
Funding
- National Research Foundation of Korea (NRF)
- Ministry of Education, Science and Technology [2012-0006683]
- Export Promotion Technology Development Program
- Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea
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This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10 1 C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 mu g/mL). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness (L*), but higher (p<0.05) values for redness (a*) and yellowness (b*) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.
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