The effects of hot air dried tomato powder on the physicochemical and sensory properties of meat patties were studied. The control (C, no addition) and 4 treatments with addition of hot air dried tomato powder (T1, 0.25; T2, 0.50; T3, 0.75; and T4, 1.00%) were prepared and stored for 7 days at 5 . The pH values of T4 were significantly lower (p<0.05) than those of control and other treatments during initial storage, however, the pH values of T4 were higher (p<0.05) at 7 days of storage. The cooking loss was not significantly different between control and all treatments. The 2-thiobarbituric reactive substances (TBARS) of meat patties containing hot air dried tomato powder were significantly lower (p<0.05) compared to those for control during the whole storage. The volatile basic nitrogen (VBN) values of T2 increased (p<0.05) significantly as the storage period increased, but there was no difference in VBN between control and the other treatments (T1, T3, T4). In meat color, L*, a* and b* of meat patties containing hot air dried tomato powder showed slightly higher (p>0.05) than that of control. a* and b* of T4 were the highest (p<0.05) among the all products. Total plate counts (TPC) increased (p<0.05) significantly as the storage period increased. The result of TPC showed the range of 5.48 (T2)~6.98 (C) log CFU/g at the 7 day of storage. Sensory panels evaluated that pork patties containing hot air dried tomato powder had the slightly higher score in overall acceptability.
Four different pork loaves were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP (hot air dried sweet persimmon powder) / FP (freezer dried sweet persimmon powder), respectively. HP and FP (3% and 6%) were added into ground pork loin separately. A control without persimmon powder were used for comparison. Patties were cooked to 74 in electric oven, after cooling, the aerobic packaged meat loaves were stored at 5 . The moisture and crude ash were higher in the FP-6%, and the crude protein and crude fat were no different among the samples. The pH in control sample was significantly higher (p<0.05) than those of treatment group, however no significant difference was found among the 4 treatments. The TBARS (thiobarbituric reactive substance) values of all samples showed a tendency of increasing value along the storage days. The TBARS and a* value increased (p<0.05) as the addition ratio of HP/FP increased, respectively. With regard to microorganisms, the number of total aerobic bacteria were lower than 3.11 log10 CFU/g. In sensory evaluation, meat loaves containing persimmon powder resulted in a high overall acceptability, although they were not significantly different in overall acceptability.
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