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KMID : 1024620100300020216
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Food Science of Animal Resources
2010 Volume.30 No. 2 p.216 ~ p.222
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Changes in Quality Characteristics of Fresh Pork Patties Added with Tomato Powder during Storage
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Kang Suk-Nam
Jin Sang-Keun
Yang Mi-Ra
Kim Il-Suk
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Abstract
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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 5oC. 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.
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KEYWORD
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tomato powder, Lycopene, non-cooked pork patty, meat quality
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