Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

  • Kim, I.S. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Jin, S.K. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Yang, M.R. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Chu, G.M. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Park, J.H. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Rashid, R.H.I. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kim, J.Y. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology) ;
  • Kang, S.N. (Department of Animal Resources Technology, Gyeongnam National University of Science and Technology)
  • Received : 2013.01.31
  • Accepted : 2013.05.26
  • Published : 2013.09.01
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Abstract

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at $10{\pm}1^{\circ}C$ 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 ($EC_{50}=16.76{\mu}g/mL$). 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.

Keywords

References

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