DOI QR코드

DOI QR Code

Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties

  • Kim, I.S. ;
  • Jin, S.K. ;
  • Yang, M.R. ;
  • Chu, G.M. ;
  • Park, J.H. ;
  • Rashid, R.H.I. ;
  • Kim, J.Y. ;
  • Kang, S.N.
  • Received : 2013.01.31
  • Accepted : 2013.05.26
  • Published : 2013.09.01

Abstract

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at $10{\pm}1^{\circ}C$ 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 ($EC_{50}=16.76{\mu}g/mL$). 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<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness ($L^*$), but higher (p<0.05) values for redness ($a^*$) and yellowness ($b^*$) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.

Keywords

Tomato Powder;Natural Antioxidant;Pork Patties;Antioxidant Activity;Sensory Evaluation

References

  1. Bondet, V., W. Brand-Williams, and C. Berset. 1997. Kinetics and mechanisms of antioxidant activity using the DPPH free radical method. LWT-Food Sci. Technol. 30:609-615. https://doi.org/10.1006/fstl.1997.0240
  2. Brand-Williams, W., M. E. Cuvelier, and C. Berset. 1995. Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Technol. 28:25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
  3. Barba, A. I. O., M. C. Hurtado, M. C. S. Mata., V. F. Ruiz, and M. L. S. Tejada. 2006. Application of a UV-vis detection-HPLC method for a rapid determination of lycopene and b-carotene in vegetables. Food Chem. 95:328-336. https://doi.org/10.1016/j.foodchem.2005.02.028
  4. Calvo, M. M., M. L. Garciia, and D. M. Selgas. 2008. Dry fermented sausages enriched with lycopene from tomato peel. Meat Sci. 80:167-172. https://doi.org/10.1016/j.meatsci.2007.11.016
  5. Candogan, K. 2002. The effect of tomato paste on some quality characteristics of beef patties during refrigerated storage. Eur. Food Res. Technol. 215:305-309 https://doi.org/10.1007/s00217-002-0567-1
  6. CIE (Commission International de l'Eclairage). 1976. Official recommendations on uniform color spaces. Color difference equations and metric color terms, Suppl. No. 2. CIE Publication No. 15 Colorimetry. Paris.
  7. Deda, M. S., J. G. Bloukas, and G. A. Fista. 2007. Effect of tomato paste and nitrite level on processing and quality characteristics of frankfurters. Meat Sci. 76:501-508. https://doi.org/10.1016/j.meatsci.2007.01.004
  8. Field, R. A. and Y. D. Chang. 1969. Free amino acids in bovine muscle and their relationship to tenderness. J. Food Sci. 34:329-331. https://doi.org/10.1111/j.1365-2621.1969.tb10356.x
  9. Garcia-Closas, R., C. Gonzales, A. Aguda, and E. Riboli. 1999. Intake of specific carotenoids and flavonoids and the risk of gastric cancer in Spain. Cancer Causes Control 10:71-75. https://doi.org/10.1023/A:1008867108960
  10. Gartner, C., W. Stah, and H. Sies. 1997. Lycopene is more bioavailable from tomato paste than from fresh tomatoes. Am. J. Clin. Nutr. 66:116-122.
  11. Grieb, S. M. D., R. P. Theis, D. Burr, D. Benardot, T. Siddiqui, and N. R. Asal. 2009. Food groups and renal cell carcinoma: results from a case-control study. J. Am. Diet. Assoc. 109:656-667. https://doi.org/10.1016/j.jada.2008.12.020
  12. Gyamfi, M. A., M. Yonamine, and Y. Aniya. 1999. Free-radical scavenging action of medicinal herbs from Ghana: Thonningia sanguine on experimentally-induced liver injuries. Gen. Pharmacol. 32:661-667. https://doi.org/10.1016/S0306-3623(98)00238-9
  13. Han, K. H., I. S. Choi, and C. H. Lee. 2006. The physicochemical and storage characteristics of sausage added mugwort powder. Korean J. Food Sci. An. 26:356-361.
  14. Havsteen, B. 1983. Flavonoids, a class of natural-products of high pharmacological potency. Biochem. Pharmacol. 32:1141-1148. https://doi.org/10.1016/0006-2952(83)90262-9
  15. Hemi, K. E., A. R. Taigliaferro, and D. J. Bobilya. 2002. Flavonoids antioxidant chemistry, metabolism and structure activity relationship. J. Nutr. Biochem. 13:572-584. https://doi.org/10.1016/S0955-2863(02)00208-5
  16. Henry, L. K., G. L. Catignani, and S. J. Schwartz. 1998. Oxidative degradation kinetics of lycopene, lutein, and 9-cis and all-trans $\beta$-carotene. J. Am. Oil Chem. Soc. 75:823-829. https://doi.org/10.1007/s11746-998-0232-3
  17. Hertog, M. G. L., E. J. M. Feskens, P. C. H. Hollman, M. B. Katan, and D. Kromhout. 1993. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Eldery study. Lancet 342:1007-1011. https://doi.org/10.1016/0140-6736(93)92876-U
  18. Hoe, S. K., K. H. Park, M. R. Yang, K. J. Jeong, D. H. Kim, S. K. Choi, and I. S. Kim. 2006. Quality characteristics of low-fat emulsified sausage containing tomatoes during cold storage. Korean J. Food Sci. An. 26:297-305.
  19. Hollman, P. C. H., M. G. Hertog, and M. B. Katan. 1996. Analysis and health effects of flavonoids. Food Chem. 57:43-46. https://doi.org/10.1016/0308-8146(96)00065-9
  20. Hornero-Mendez, D. and M. I. Minguez-Mosquera. 2007 Bioaccessibility of carotenes from carrots: effect of cooking and addition of oil. Innov. Food Sci. Emerg. Technol. 8:407-412. https://doi.org/10.1016/j.ifset.2007.03.014
  21. Hudson, B. J. F. and J. I. Lewis. 1983. Polyhydroxy flavonoid anti-oxidant for edible oils-structural criteria for activity. Food Chem. 10:47-55. https://doi.org/10.1016/S0308-8146(83)80001-6
  22. Jay, J. M. 1992. Modern food microbiology. In: Chapman and Hall 4th ed., New York. pp. 820-821.
  23. Jo, C., D. H. Kim, H. Y. Kim, W. D. Lee, H. K. Lee, and M. W. Byun. 2004. Studies on the development of low-salted, fermented, and seasoned Changran Jeotkal using the intestines of Therage chalcogramma. Radiat. Phys. Chem. 71:123-126. https://doi.org/10.1016/j.radphyschem.2004.04.016
  24. Khachik, F., L. Carvalho, P. S. Bernstein, G. J. Muir, D. Y. Zhao, and N. B. Katz. 2002. Chemistry, distribution, and metabolism of tomato carotenoids and their impact on human health. Exp. Biol. Med. 227:845-851.
  25. Kim, I. S., S. K. Jin, S. N. Kang, I. C. Hur, and S. Y. Choi. 2009. Effect of olive-oil prepared tomato powder (OPTP) and refining lycopene on the physicochemical and sensory characteristics of seasoned raw pork during storage. Korean J. Food Sci. An. 29(3):334-339. https://doi.org/10.5851/kosfa.2009.29.3.334
  26. Knekt, P., R. Jarvinen, R. Seppanen, M. Heliovaara, L. Teppo, E. Pukkala, and A. Aromaa. 1997. Dietary flavonoids and the risk of lung cancer and other malignant neoplasms. Am. J. Epidemiol. 146:223-230. https://doi.org/10.1093/oxfordjournals.aje.a009257
  27. Meda, A., C. E. Lamien, M. Romito, J. Millogo, and O. G. Nacoulma. 2005. Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity. Food Chem. 91:571-577. https://doi.org/10.1016/j.foodchem.2004.10.006
  28. Osterlie, M. and J. Lerfall. 2005. Lycopene from tomato products added minced meat. Effect on storage quality and colour. Food Res. Int. 38:925-929. https://doi.org/10.1016/j.foodres.2004.12.003
  29. Padayatty, S., A. Katz, Y. Wang, P. Eck, O. Kwon, and J. Lee. 2003. Vitamin C as an antioxidant: Evaluation of its role in disease prevention. J. Am. College Nutr. 22:18-35. https://doi.org/10.1080/07315724.2003.10719272
  30. Pearson, D. 1968. Application of chemical methods for the assessments of beef quality. J. Sci. Food Agric. 19:366-369 https://doi.org/10.1002/jsfa.2740190703
  31. Sanchez-Escalante, A., G. Torrescano, D. Djenane, J. A. Beltran, and P. Roncales. 2003. Stabilization of colour and odour of beef patties using lycopene-rich tomato and peppers as a source of antioxidants. J. Sci. Food Agric. 83:187-194. https://doi.org/10.1002/jsfa.1298
  32. Sanchez-Moreno, C., J. A. Larrauri, and F. A. Saura-Calixto. 1998. A procedure to measure the antiradical efficiency of polyphenols. J. Sci. Food Agric. 76:270-276. https://doi.org/10.1002/(SICI)1097-0010(199802)76:2<270::AID-JSFA945>3.0.CO;2-9
  33. SAS. 1999. SAS/STAT Software for PC. Release 6.11, SAS Institute, Cary, NC, USA.
  34. Sies, H. and W. Stahl. 1998. Lycopeneantioxidant and biological effects and its bioavailability in the human. Proc. Soc. Exp. Biol. Med. 218:121-124. https://doi.org/10.3181/00379727-218-44285a
  35. Singleton, V. L. and J. R. Rossi. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am. J. Enol. Vitic. 16:144-158.
  36. Stahl, W. and H. Sies. 1992. Uptake of lycopene and its geometrical isomers is greater from heat-processed than from unprocessed tomato juice in humans. J. Nutr. 1122:2161-2166.
  37. Su, H. P. and C. W. Lin. 1988. A survey of the storage characteristics of dried sliced pork. J. Chin. Soc. Anim. Sci. 17:83-90.
  38. Tapiero, H., M. D. Townsend, and W. D. Tew. 2004. The role of carotenoids in the prevention of human pathologies. Biomed. Pharmacother. 58:100-110. https://doi.org/10.1016/j.biopha.2003.12.006
  39. Tarladgis, B. G., B. M. Watts, M. T. Younathan, and L. Dugan. 1960. A distillation method for the quantitative determination of malonaldehyde in racid foods. J. Am. Oil Chem. Soc. 37:44-48. https://doi.org/10.1007/BF02630824
  40. Toor, R. K. and G. P. Savage. 2005. Antioxidant activity in different fractions of tomatoes. Food Res. Int. 38:487-494. https://doi.org/10.1016/j.foodres.2004.10.016
  41. Vinson, J. A., Y. Hao, X. Su, L. Zubik, Y. Hao, and X. H. Su. 1998. Phenol antioxidant quantity and quality in foods: vegetables. J. Agri. Food Chem. 46:3630-3634. https://doi.org/10.1021/jf980295o
  42. Yilmaz, I., O. Simsek, and M. Isikli. 2002. Fatty acid composition and quality characteristics of low-fat cooked sausage made with beef and chicken meat, tomato juice and sunflower oil. Meat Sci. 62:253-258. https://doi.org/10.1016/S0309-1740(01)00255-8
  43. Zhang, C. X., S. C. Ho, Y. M. Chen, J. H. Fu, S. Z. Cheng, and F. Y. Lin. 2009. Greater vegetable and fruit intake is associated with a lower risk of breast cancer among Chinese women. Int. J. Cancer 125:181-188. https://doi.org/10.1002/ijc.24358

Cited by

  1. Effect on Cryopreservation Stability of Kimchi Duruchigi Supplemented with Rubus coreanus Miquel Extract vol.25, pp.12, 2015, https://doi.org/10.5352/JLS.2015.25.12.1362
  2. Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage vol.35, pp.4, 2015, https://doi.org/10.5851/kosfa.2015.35.4.564
  3. Effect of pomegranate seed powder, grape seed extract and tomato powder on the quality characteristics of chicken nuggets vol.45, pp.4, 2015, https://doi.org/10.1108/NFS-01-2015-0008
  4. The quality and storage stability of chicken patties prepared with different additives vol.45, pp.5, 2015, https://doi.org/10.1108/NFS-01-2015-0009
  5. Utilization of pomegranate seed powder and tomato powder in the development of fiber-enriched chicken nuggets vol.45, pp.5, 2015, https://doi.org/10.1108/NFS-05-2015-0066
  6. Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties vol.36, pp.1, 2016, https://doi.org/10.5851/kosfa.2016.36.1.51
  7. Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage vol.36, pp.2, 2016, https://doi.org/10.5851/kosfa.2016.36.2.230
  8. Development of sweet and sour chicken meat spread based on sensory attributes: process optimization using response surface methodology vol.54, pp.13, 2017, https://doi.org/10.1007/s13197-017-2891-2
  9. Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage vol.54, pp.2, 2017, https://doi.org/10.1007/s13197-016-2465-8
  10. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products vol.82, pp.4, 2017, https://doi.org/10.1111/1750-3841.13682
  11. Improving quality and shelf-life of minced beef using irradiated olive leaf extract pp.01458892, 2018, https://doi.org/10.1111/jfpp.13789

Acknowledgement

Supported by : National Research Foundation of Korea (NRF)