Abstract
The effect of 5%, 10%, or 15% tomato paste (TPA) addition on sensory, physical, and chemical characteristics of beef patties was evaluated during storage at 4±1 °C for 9 days. The pH decreased (p<0.05) with increasing TPA concentration. TPA addition at all concentrations resulted in reduced TBA value (p<0.05) over 9-day refrigerated storage relative to control as a result of its lycopene's antioxidative capacity; the control had a TBA value of 0.369 mgMA kg–1 and the TPA-containing patties 0.241–0.281 mgMA kg–1 at day 9. Patties formulated with TPA had higher a* (redness) and b* (yellowness) values and lower L* (lightness) value than control patties. Visual color scores for raw patties followed a pattern similar to instrumental color measures with no difference in color desirability scores among patties. TPA addition at 10% or 15% level increased juiciness. While the first detectable flavor descriptor was "grilled ground beef" for all patties, the most frequent second detectable flavor descriptors were "acidic" for TPA-added patties and "fresh/clean" for the control. There was no difference in desirability scores of TPA-containing patties and control.
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