1. Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties
- Author
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I. S. Kim, S. K. Jin, M. R. Yang, G. M. Chu, J. H. Park, R. H. I. Rashid, J. Y. Kim, and S. N. Kang
- Subjects
Tomato Powder ,Natural Antioxidant ,Pork Patties ,Antioxidant Activity ,Sensory Evaluation ,Animal culture ,SF1-1100 ,Animal biochemistry ,QP501-801 - Abstract
This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay (EC50 = 16.76 μg/mL). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p
- Published
- 2013
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