title: Evaluation of different drying temperatures on physico-chemical and antioxidant properties of water-soluble tomato powders and on their use in pork patties.
abstract: BACKGROUND
  Tomato and tomato products provide various antioxidant activities, which could be changed by the processing method. This study was performed to evaluate the antioxidant activity of water-soluble tomato powder (WSTP) as affected by different oven temperatures (60, 80 and 100°C), and to evaluate the physico-chemical properties and antioxidative activities of pork patties containing these powders.
  
  
  RESULTS
  The contents of total phenolic compounds of WSTP ranged from 22.2 to 69.6 g kg(-1) dry matter. The antioxidant activities increased significantly with increasing drying temperatures (P < 0.05). The physico-chemical properties of pork patties containing tomato powders were also evaluated. WSTP at 100°C showed the highest redness value compared to those dried at 60 and 80°C. Lipid oxidation of pork patties was retarded by 7 days with the addition of WSTP. In particular, pork patties containing WSTP showed antimicrobial activity at 14 days of refrigerated storage, regardless of drying temperatures.
  
  
  CONCLUSIONS
  WSTP, especially prepared at 100°C, could be used as a natural antioxidant and antimicrobial agent in meat products.
authors.affiliation: Department of Animal Science and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea.
authors.forename: Hyeong Sang
authors.initials: HS
authors.lastname: Kim
authors.affiliation: Department of Animal Science and Functional Food Research Center, Chonnam National University, Gwangju 500-757, Korea.
authors.forename: Koo Bok
authors.initials: KB
authors.lastname: Chin
mesh_terms: D000818:Animals; D000890:Anti-Infective Agents; D000975:Antioxidants / Q000032:analysis*; D055598:Chemical Phenomena; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D057141:Food, Preserved / Q000032:analysis; D005638:Fruit / Q000737:chemistry; D015227:Lipid Peroxidation; D018551:Solanum lycopersicum / Q000737:chemistry*; D008460:Meat / Q000032:analysis; D012995:Solubility; D013552:Swine; D013696:Temperature; D014867:Water
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D014867:Water
keywords: antioxidant effect; different drying temperatures; pork patty; water-soluble tomato powder