Effect of Hot-Air Dried Tomato Powder on the Quality Properties of Pork Patties during Cold Storage

Kim, Il Suk; Jin, Sang-Keun; Nam, Sang Hae; Nam, Young Wook; Yang, Mi Ra; Min, Hoon Sik; Kim, Dong Hoon

doi:10.5187/jast.2008.50.2.255

Cited by 5 publications

(1 citation statement)

References 14 publications

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“…Studies have conducted to improve the functional and antioxidant properties of meat products using tomato (Candogan, 2002; Deda et al , 2007; Garcia et al , 2009; Kim et al , 2008; Østerlie and Lerfall, 2005). However, no studies have evaluated the antioxidant activity of tomato extracts depending on the concentration of ethanol as a solvent.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

Kim¹,

Chin²

2017

Korean Journal for Food Science of Animal Resources

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This study was performed to evaluate antioxidant activity of tomato powder extracted by various concentrations of ethanol (0, 25, 50, 75, 100%) and to evaluate the physicochemical properties and antioxidant activities of pork patties with ethanol extracted tomato (EET) powder. No differences in the contents of total of individual phenolic compounds including gallic acid and catechin, were observed among the treatments (p>0.05). Among the various concentrations, 50% and 75% EET powder showed the highest free radical scavenging and iron chelating activities (p<0.05). Lipid peroxidation was retarded in linoleic acid emulsion with the addition of 50% and 75% EET powder (0.1%). Based on the model study, five pork patties were actually manufactured; control patty, reference patty with 0.01% of butylated hydroxytoluene, patty with 1% of water extracted tomato (WET), and patties with 0.5 and 1.0% of EET. Addition of 1% WET and EET decreased pH value, and increased redness values of pork patties, as compared to the control (p<0.05). Pork patties with WET (1.0%) and EET (0.5% and 1.0%) had lower 2-thiobarbituric acid reactive substances values compared with control patties after 7 d of storage (p<0.05). Pork patties containing EET powder showed lower total bacterial and Enterobacteriaceae counts than control patties (p<0.05). In conclusion, WET and EET (50%) could be used as a natural antioxidant and antimicrobial agent in meat products.

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Section: Introductionmentioning

confidence: 99%

Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

Kim¹,

Chin²

2017

Korean Journal for Food Science of Animal Resources

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Effects of in vitro Human Digestion on the Antioxidant Activity and Stability of Lycopene and Phenolic Compounds in Pork Patties Containing Dried Tomato Prepared at Different Temperatures

Kim

Hur

2018

Journal of Food Science

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Effects of Rice Bran Fiber on Changes in the Quality Characteristics of Raw Ground Pork during Chilled Storage

Kim¹,

Choi²,

Choi³

et al. 2011

Korean Journal for Food Science of Animal Resources

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Ground pork containing 0, 1, 2, or 3% rice bran fiber was prepared. pH increased as the amount of rice bran fiber added increased (p<0.05) but decreased during storage. The lightness and redness values of the raw ground pork decreased with the addition of rice bran fiber, and ground pork containing 3% rice bran fiber had the highest yellowness value during early storage (p<0.05). Moreover, adding rice bran fiber was not associated with color stability during storage. Samples containing 2 or 3% rice bran fiber had improved cooking loss, hardness, gumminess, and chewiness. Furthermore, rice bran fiber enhanced tenderness, juiciness, and overall acceptability on a sensory evaluation. These physico-chemical properties were maintained to the final storage period. The best results were obtained with ground pork containing 2 or 3% rice bran fiber. Rice bran fiber combined with useful antioxidants may be a more effective approach to increase the stability of ground pork during cold storage.

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Effect of Hot-Air Dried Tomato Powder on the Quality Properties of Pork Patties during Cold Storage

Cited by 5 publications

References 14 publications

Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties

Effects of in vitro Human Digestion on the Antioxidant Activity and Stability of Lycopene and Phenolic Compounds in Pork Patties Containing Dried Tomato Prepared at Different Temperatures

Effects of Rice Bran Fiber on Changes in the Quality Characteristics of Raw Ground Pork during Chilled Storage

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