Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

Authors :: I. S. Kim
S. K. Jin
M. R. Yang
G. M. Chu
J. H. Park
R. H. I. Rashid
J. Y. Kim
S. N. Kang
Source :: Asian-Australasian Journal of Animal Sciences, Vol 26, Iss 9, Pp 1339-1346 (2013)
Publication Year :: 2013
Publisher :: Asian-Australasian Association of Animal Production Societies, 2013.
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