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KMID : 1024620090290030382
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Food Science of Animal Resources
2009 Volume.29 No. 3 p.382 ~ p.390
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Effect of Tomato Powder on Meat Patties as Nitrite Alternatives
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Kim Il-Suk
Jin Sang-Keun
Hur In-Chul
Choi Seung-Youn
Chung Hyun-Jung
Lee Jung-Keun
Kang, Sang-Ha
Woo Gyung-Min
Kang Suk-Nam
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Abstract
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This study was carried out to determine the effects of tomato powder (TP) as nitrite (NT) on pork patties. The following treatments were made: 0.01% NT (Tl), 0.01% NT and 1.0% TP (T2), 0.5% TP (T3), 1.0% TP (T4), and 0.01% NT and 1.0% TP (T5) were in basal formula (C). The following observations were made: T5 displayed lower gumminess and adhesiveness values than those of C and T1 (p<0.05) on Day 1 of storage; the hardness and surface hardness of T3 and T4 were relatively lower and the surface hardness and gumminess of T3 were relatively higher than the others (p<0.05) on Day 21 of storage; Y4 had significantly lower TBARS values than the others during storage; VBN values of the tested groups were significantly lower than the control samples on Day 7 and 21 of storage; T3 and T4 samples displayed lower pH values (p<0.05) than the control samples on Day 21 of storage; T3, T4 and T5 revealed lower CIE and W than those of C and T1 during storage; T2 had the highest CIE (p<0.05); T4 had significantly higher CIE and chroma values than those of others; T3 and T4 had significantly lower total plate counts than the others; T1 had significantly lower yeast and mold and Staphylococcus sp. counts than the other groups’; and T1 and T2 displayed significantly higher color acceptability than the others.
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KEYWORD
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tomato powder, lycopene, nitrite, meat patties, storage
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