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KMID : 1025520090510010061
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Journal of Animal Science and Technology
2009 Volume.51 No. 1 p.61 ~ p.68
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Effects of Addition of Hot-Air Dried Tomato Powder on the Physicochemical and Sensory Properties of Meat Patties During Freezing Storage
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Min Hun-Sik
Jin Sang-Keun
Kim Il-Suk
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Abstract
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The effects of hot-air dried tomato powder(HADTP) with 0%(C), 0.25(T1), 0.50(T2), 0.75(T3) and 1.00%(T4) addition to the pork patties on the physicochemical and sensory properties during storage at －20℃ for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances(TBARS), volatile basic nitrogen(VBN) and CIE L* values of all products were increased(p<0.05) significantly as the storage period increased, while the pH values were decreased (p<0.05). The CIE a* and b*value of all samples showed a tendency of decreasing value through the storage days. The pH and cooking loss of T4 were significantly lower(p<0.05) than those of other treatments. The TBARS values of treatments were significantly lower(p<0.05) compared to those of control, but CIE a* and b* values of treatments were higher(p<0.05) than those of control at day 20 of storage. VBN values of treatments were significantly lower(p<0.05) than those of control at day 20 of storage. In the sensory evaluation, color and overall acceptability in T3 and T4 were higher(p<0.05) than the others until 15 days of storage. In conclusion, pork patties with 0.75～1.00% HADTP had a higher acceptability, redness and lipid oxidative stability during freeze storage than products without HADTP.
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KEYWORD
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Hot Air Dried Tomato Powder, Physicochemical and Sensory Properties, Meat patties
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