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Evaluation of different drying temperatures on physico‐chemical and antioxidant properties of water‐soluble tomato powders and on their use in pork patties
Author(s) -
Kim Hyeong Sang,
Chin Koo Bok
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7141
Subject(s) - antioxidant , food science , chemistry , lipid oxidation , antimicrobial , water activity , water content , organic chemistry , geotechnical engineering , engineering
BACKGROUND Tomato and tomato products provide various antioxidant activities, which could be changed by the processing method. This study was performed to evaluate the antioxidant activity of water‐soluble tomato powder ( WSTP ) as affected by different oven temperatures (60, 80 and 100°C), and to evaluate the physico‐chemical properties and antioxidative activities of pork patties containing these powders. RESULTS The contents of total phenolic compounds of WSTP ranged from 22.2 to 69.6 g kg −1 dry matter. The antioxidant activities increased significantly with increasing drying temperatures ( P < 0.05). The physico‐chemical properties of pork patties containing tomato powders were also evaluated. WSTP at 100°C showed the highest redness value compared to those dried at 60 and 80°C. Lipid oxidation of pork patties was retarded by 7 days with the addition of WSTP . In particular, pork patties containing WSTP showed antimicrobial activity at 14 days of refrigerated storage, regardless of drying temperatures. CONCLUSION WSTP , especially prepared at 100°C, could be used as a natural antioxidant and antimicrobial agent in meat products. © 2015 Society of Chemical Industry