Effects of Addition of Hot-Air Dried Tomato Powder on the Physicochemical and Sensory Properties of Meat Patties During Freezing Storage

열풍 건조 토마토 분말 첨가가 돈육 패티의 냉동저장 중 이화학적 및 관능적 특성에 미치는 영향

  • Min, Hun-Sik (Gyeongnam Livestock Veterinary Research Institute) ;
  • Jin, Sang-Keun (Department of Animal Resource Technology, Jinju National University) ;
  • Kim, Il-Suk (Department of Animal Resource Technology, Jinju National University)
  • 민훈식 (경상남도 축산진흥연구소) ;
  • 진상근 (진주산업대학교 동물소재공학과) ;
  • 김일석 (진주산업대학교 동물소재공학과)
  • Received : 2008.01.23
  • Accepted : 2009.02.18
  • Published : 2009.02.01


The effects of hot-air dried tomato powder (HADTP) with 0% (C), 0.25 (T1), 0.50 (T2), 0.75 (T3) and 1.00% (T4) addition to the pork patties on the physicochemical and sensory properties during storage at $-20^{\circ}C$ for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and CIE $L^*$ values of all products were increased (p<0.05) significantly as the storage period increased, while the pH values were decreased (p<0.05). The CIE $a^*$ and $b^*$value of all samples showed a tendency of decreasing value through the storage days. The pH and cooking loss of T4 were significantly lower (p<0.05) than those of other treatments. The TBARS values of treatments were significantly lower (p<0.05) compared to those of control, but CIE $a^*$ and $b^*$ values of treatments were higher (p<0.05) than those of control at day 20 of storage. VBN values of treatments were significantly lower (p<0.05) than those of control at day 20 of storage. In the sensory evaluation, color and overall acceptability in T3 and T4 were higher (p<0.05) than the others until 15 days of storage. In conclusion, pork patties with 0.75~1.00% HADTP had a higher acceptability, redness and lipid oxidative stability during freeze storage than products without HADTP.


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