용해성에 따른 토마토 건조 분말을 첨가한 돈육 패티의 이화학적 특성 및 항산화 활성

• 발행기관: 한국축산식품학회
• 저자명: 김형상 진구복
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제31권 제3호, 436~441쪽, 전체 6쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2011.06.30

영문 초록

This study was performed to evaluate physico-chemical properties and antioxidant activity of pork patties with tomato powder as affected by water solubility. Fresh tomatoes were homogenized and dried in a 60℃ oven. Dried tomato powder was added to double deionized-water and stirred. The soluble and insoluble portions were collected by freeze-drying. Thus, total dried powder (T1) and water soluble (T2) and insoluble powders (T3) were prepared for the experiment. Pork patties containing 0.5% water insoluble powder had the highest redness and yellowness values among the treatments (p

키워드

tomato powder water solubility Lipid oxidation pork patty