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Effect of Olive-Oil Prepared Tomato Powder (OPTP) and Refining Lycopene on the Physicochemical and Sensory Characteristics of Seasoned Raw Pork During Storage
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 Title & Authors
Effect of Olive-Oil Prepared Tomato Powder (OPTP) and Refining Lycopene on the Physicochemical and Sensory Characteristics of Seasoned Raw Pork During Storage
Kim, Il-Suk; Jin, Sang-Keun; Kang, Suk-Nam; Hur, In-Chul; Choi, Seung-Youn;
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This study was carried out to determine the effects of olive-oil prepared tomato powder (OPTP) and lycopene on seasoned raw pork. 1.5% OPTP was added in T1 and 3.0% in T2; and 0.03% refining lycopene was added in T3. While in storage, pH values of the treated samples were lower (p<0.05) than those of the control samples. Upon increasing storage, salinity values of OPTP samples increased as well, however, the values of T3 did not change. There were significantly higher TBARS values observed in the OPTP samples compared to control, but no significant difference between T3 and the control samples in TBARS values during storage. VBN values of T2 samples were lower than that of other samples at Day 3 and Day 6 of storage. At Day 9 however, the VBN values of T1 and T2 were significantly higher than those of the control and T3. There was no significant difference between the control and the treated samples in the total plate counts. There were relatively higher redness, yellowness and chromatic values observed in the treated samples than in control. In sensory evaluation, there was no significant difference between the control and the treated samples in color, tenderness, juiciness and overall acceptability.
tomato powder;lycopene;salinity values;TBARS;VBN;meat quality;
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