Kim Hyeong Sang, Chin Koo Bok
Department of Animal Science and Functional Food Research Center, Chonnam National University, Gwangju 61186, Korea.
Korean J Food Sci Anim Resour. 2017;37(2):242-253. doi: 10.5851/kosfa.2017.37.2.242. Epub 2017 Apr 30.
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 (>0.05). Among the various concentrations, 50% and 75% EET powder showed the highest free radical scavenging and iron chelating activities (<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 (<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 (<0.05). Pork patties containing EET powder showed lower total bacterial and counts than control patties (<0.05). In conclusion, WET and EET (50%) could be used as a natural antioxidant and antimicrobial agent in meat products.
本研究旨在评估用不同浓度乙醇（0%、25%、50%、75%、100%）提取的番茄粉的抗氧化活性，并评估添加乙醇提取番茄（EET）粉的猪肉饼的理化性质和抗氧化活性。各处理组之间没观察到包括没食子酸和儿茶素在内的单个酚类化合物总量的差异（>0.05）。在不同浓度中，50%和75%的EET粉表现出最高的自由基清除和铁螯合活性（<0.05）。添加50%和75%的EET粉（0.1%）可延缓亚油酸乳液中的脂质过氧化。基于模型研究，实际制作了五种猪肉饼；对照肉饼、添加0.01%丁基羟基甲苯的参考肉饼、添加1%水提取番茄（WET）的肉饼以及添加0.5%和1.0% EET的肉饼。与对照组相比，添加1% WET和EET可降低猪肉饼的pH值，并增加其红度值（<0.05）。储存7天后，添加1.0% WET和0.5%及1.0% EET 的猪肉饼的硫代巴比妥酸反应物值低于对照肉饼（<0.05）。含有EET粉的猪肉饼的总细菌数低于对照肉饼（<0.05）。总之，WET和EET（50%）可作为肉类产品中的天然抗氧化剂和抗菌剂。
