Changes in Quality Characteristics of Fresh Pork Patties Added with Tomato Powder during Storage

• 발행기관: 한국축산식품학회
• 저자명: Suk Nam Kang Sang Keun Jin Mira Yang Il Suk Kim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제2호, 216~222쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.04.30

영문 초록

This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at 5℃. pH values of T3 and T4 were lower (p＜0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p＜0.05) after 7 d of storage. Cooking loss values of treatments were lower (p＜0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p＜0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p＜0.05) for lightness (L*) but significantly higher values (p＜0.05) for redness (a*) and yellowness (b*) than the untreated samples during storage. Total plate counts of T4 were lower (p＜0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p＜0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p＞0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness (a*) and yellowness (b*), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.

키워드

tomato powder Lycopene non-cooked pork patty meat quality