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Effect of Tomato Powder on Meat Patties as Nitrite Alternatives
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 Title & Authors
Effect of Tomato Powder on Meat Patties as Nitrite Alternatives
Kim, Il-Suk; Jin, Sang-Keun; Hur, In-Chul; Choi, Seung-Yun; Jung, Hyun-Jung; Lee, Jung-Keun; Kang, Sang-Ha; Woo, Gyung-Min; Kang, Suk-Nam;
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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 and W than those of C and T1 during storage; T2 had the highest CIE (p<0.05); T4 had significantly higher CIE 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.
tomato powder;lycopene;nitrite;meat patties;storage;
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