Abstract
ABSTRACT The effects of hot air dried tomato powder on the physicochemical and sensory properties of meat patties were studied. The control (C, no addition) and 4 treatments with addition of hot air dried tomato powder (T1, 0.25; T2, 0.50; T3, 0.75; and T4, 1.00%) were prepared and stored for 7 days at 5. The pH values of T4 were significantly lower (p 0.05) than that of control. a* and b* of T4 were the highest (p<0.05) among the all products. Total plate counts (TPC) increased (p<0.05) significantly as the storage period increased. The result of TPC showed the range of 5.48 (T2)~6.98 (C) log CFU/g at the 7 day of storage. Sensory panels evaluated that pork patties containing hot air dried tomato powder had the slightly higher score in overall acceptability. (
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