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This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products.
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참고문헌 (42)
참고문헌 신청
Andjelkovi´c, M. / 2006 / Ironchelation properties of phenolic acids bearing catechol and galloyl groups / Food Chem 98:23~31
Brown, J. E. / 1998 / Structural dependence of avonoid interactions with Cu2+ ions: implications for their antioxidant properties / Biochem. J 330:1173~1178
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
Capanoglu, E. / 2010 / The effect of industrial food processing on potentially health-beneficial tomato antioxidants / Crit. Rev. Food Sci. Nutr 50:919~930
Chandra, H. M. / 2012 / Influence of genotypic variations on antioxidant properties in different fractions of tomato / J. Food Sci 77:C1174~C1178
Brown, J. E. / 1998 / Structural dependence of avonoid interactions with Cu2+ ions: implications for their antioxidant properties / Biochem. J 330:1173~1178
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
Capanoglu, E. / 2010 / The effect of industrial food processing on potentially health-beneficial tomato antioxidants / Crit. Rev. Food Sci. Nutr 50:919~930
Chandra, H. M. / 2012 / Influence of genotypic variations on antioxidant properties in different fractions of tomato / J. Food Sci 77:C1174~C1178
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