title: Efficacy of tomato powder as antioxidant in cooked pork patties.
abstract: This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°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 (EC50 = 16.76 μg/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.
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea.
authors: I S
authors: IS
authors: Kim
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea.
authors: S K
authors: SK
authors: Jin
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea.
authors: M R
authors: MR
authors: Yang
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea.
authors: G M
authors: GM
authors: Chu
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea.
authors: J H
authors: JH
authors: Park
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea.
authors: R H I
authors: RH
authors: Rashid
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea.
authors: J Y
authors: JY
authors: Kim
authors: Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Gyeongnam, 660-758, Korea.
authors: S N
authors: SN
authors: Kang
keywords: Antioxidant Activity; Natural Antioxidant; Pork Patties; Sensory Evaluation; Tomato Powder