Physico-chemical Properties and Antioxidant Activity of Pork Patties Containing Various Tomato Powders of Solubility

Abstract

This study was performed to evaluate physico-chemical properties and antioxidant activity of pork patties with tomato powder as affected by water solubility. Fresh tomatoes were homogenized and dried in a 60°C oven. Dried tomato powder was added to double deionized-water and stirred. The soluble and insoluble portions were collected by freeze-drying. Thus, total dried powder (T1) and water soluble (T2) and insoluble powders (T3) were prepared for the experiment. Pork patties containing 0.5% water insoluble powder had the highest redness and yellowness values among the treatments (p<0.05). Thiobarbituric acid reactive substance values of pork patties containing 0.5% dried tomato powder were lower than those of the control (p < 0.05) and not different from those of the reference (0.01% BHT). Total bacteria and Enterobacteriaceae (VRB) tended to increase with increasing storage time from 0 to 14 d; however, these values were not statistically different among treatments. These results suggest that lipid oxidation may be suppressed by adding tomato powder to pork patties; thus, tomato powder could be used as a natural antioxidant in meat products as a partial replacement for synthetic antioxidants.

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“…Antioxidant properties have also been demonstrated for Southern black blueberry Vaccinium ashei Reade (BB) (anthocyanin; Jeong et al, 2012), persimmon Diospyros kaki L. (PM) (polyphenols; Hwang et al, 2011;Zhang et al, 2011), tomato Solanum lycopersicum L. (TT) (lycopene; Kim and Chin, 2011;Goyal et al, 2013), broccoli Brassica oleracea L. (BC) (gluconsinolates; Banerjee et al, 2012) and yacon Polymnia sonchifolia Poeppig and Endlicher (YC) (polyphenols; Kim et al, 2010a;Park et al, 2012). The effectiveness of oral application in animals was shown for all of these species (BB: Dunlap et al, 2006;Molan et al, 2008;Papandreou et al, 2009;PM: Kim et al, 2003;Chen et al, 2012;TT: Bobek, 1999;Moreira et al, 2005;BC: Muller et al, 2012;Tomofuji et al, 2012;YC: Kim, 2013).…”

Controlling Ingredients for Healthier Meat Products: Clean Label

“…Therefore, they concluded that garlic and red cabbage could be used in meat products for their antioxidants. Kim and Chin (2011) dried tomatoes in a dry oven at 60°C and separated water-soluble and -insoluble tomato powders, added them to pork patties, and measured lipid oxidation during refrigerated storage. Pork patties containing dried tomato powder inhibited lipid oxidation during storage; however, the antioxidant activity of the pork patties containing 0.5% dried tomato powder did not differ from that of the reference (0.01% butylated hydroxytoluene).…”

Screening of yeast for alcoholic fermentation of no sugar-added tomato concentrate

“…틴, 루틴 등을 함유하고 있다. 토마토에 풍부한 라이코펜은 천연물에서 찾을 수 있는 카로티노이드의 일종으로 수박, 구아바, 붉은 고추 등에 비해 라이코펜을 많이 함유하고 있다 (4). 토마토에만 유일하게 존재하는 물질로는 tomatine 과 dehydrotomatine이 있으며 이들은 항암 화학요법에 효과 가 있는 것으로 보고되고 있다 (5).…”