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- Title
Evaluation of different drying temperatures on physico-chemical and antioxidant properties of water-soluble tomato powders and on their use in pork patties.
- Authors
Kim, Hyeong Sang; Chin, Koo Bok
- Abstract
BACKGROUND Tomato and tomato products provide various antioxidant activities, which could be changed by the processing method. This study was performed to evaluate the antioxidant activity of water-soluble tomato powder ( WSTP) as affected by different oven temperatures (60, 80 and 100°C), and to evaluate the physico-chemical properties and antioxidative activities of pork patties containing these powders. RESULTS The contents of total phenolic compounds of WSTP ranged from 22.2 to 69.6 g kg−1 dry matter. The antioxidant activities increased significantly with increasing drying temperatures ( P < 0.05). The physico-chemical properties of pork patties containing tomato powders were also evaluated. WSTP at 100°C showed the highest redness value compared to those dried at 60 and 80°C. Lipid oxidation of pork patties was retarded by 7 days with the addition of WSTP. In particular, pork patties containing WSTP showed antimicrobial activity at 14 days of refrigerated storage, regardless of drying temperatures. CONCLUSION WSTP, especially prepared at 100°C, could be used as a natural antioxidant and antimicrobial agent in meat products. © 2015 Society of Chemical Industry
- Subjects
TOMATOES; ANTIOXIDANTS; FRUIT drying; COOKING with pork; MEAT contamination; ANTI-infective agents
- Publication
Journal of the Science of Food & Agriculture, 2016, Vol 96, Issue 3, p742
- ISSN
0022-5142
- Publication type
Article
- DOI
10.1002/jsfa.7141