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This study was performed to evaluate antioxidant activity of tomato powder extracted by various concentrations of ethanol (0, 25, 50, 75, 100%) and to evaluate the physicochemical properties and antioxidant activities of pork patties with ethanol extracted tomato (EET) powder. No differences in the contents of total of individual phenolic compounds including gallic acid and catechin, were observed among the treatments ( p &gt;0.05). Among the various concentrations, 50% and 75% EET powder showed the highest free radical scavenging and iron chelating activities ( p &lt;0.05). Lipid peroxidation was retarded in linoleic acid emulsion with the addition of 50% and 75% EET powder (0.1%). Based on the model study, five pork patties were actually manufactured; control patty, reference patty with 0.01% of butylated hydroxytoluene, patty with 1% of water extracted tomato (WET), and patties with 0.5 and 1.0% of EET. Addition of 1% WET and EET decreased pH value, and increased redness values of pork patties, as compared to the control ( p &lt;0.05). Pork patties with WET (1.0%) and EET (0.5% and 1.0%) had lower 2-thiobarbituric acid reactive substances values compared with control patties after 7 d of storage ( p &lt;0.05). Pork patties containing EET powder showed lower total bacterial and Enterobacteriaceae counts than control patties ( p &lt;0.05). In conclusion, WET and EET (50%) could be used as a natural antioxidant and antimicrobial agent in meat products.

Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties