Natural Antioxidants In Meat Products Research Articles

Effect of bioactive-rich mango peel extract on physicochemical, antioxidant and functional characteristics of chicken sausage

This research was focused to unveil the role of natural antioxidants in meat products based on the current inclination of consumers and food industries towards natural antioxidants. Chicken sausages MPE0, MPE2, MPE4 and MPE6, developed by the incorporation of 0%, 2%, 4% and 6% mango peel extract (MPE) respectively were investigated. Chicken sausages showed no significant changes in proximate composition, pH and cooking parameters however, significant (P < 0.05) improvement in lipid oxidative stability, antioxidant activity, phenolic content, overall color, and DPPH activity occurred due to MPE incorporation. MPE4 sausages witnessed least effect on color parameters, highest reduction in carbonyl content and radical scavenging activity, suggesting the incorporation of 4% MPE for quality amelioration of chicken sausages. The study showed that the MPE modified sausages exhibited superior thiol content and reduced carbonyl content that hampers protein oxidation; hence MPE incorporation could be considered an effective approach.

Effect of plant polyphenols on the physicochemical properties, residual nitrites, and N-nitrosamine formation in dry-fried bacon

Tea polyphenol (TP), apple polyphenol (AP), and cinnamon polyphenol (CP) are all enriched with antioxidant components, present enormous potential as natural antioxidants in meat products. The objective of this study was to evaluate the physicochemical properties, residual nitrites, and formation of N-nitrosamine (NA) in dry-fried bacons with three aforementioned plant polyphenols and ascorbic acid (AA). The results show that both plant polyphenols and AA significantly reduced pH, lipid oxidation and residual nitrite content when compared to the control (P < 0.05). Only AP exhibited a protective effect against protein oxidation-induced damage in bacon, and N-nitroso-methyl phenylamine (NMPhA) contents were significantly affected by plant polyphenols (P < 0.05). Bacon containing 300 mg/kg AP produced less thiobarbituric acid reactive substance (TBARS) (0.59 MDA/kg), carbonyl contents (2.30 nmol/mg protein) and NMPhA formation (1.211 ng/kg). In conclusion, plant polyphenols, particularly AP, have the potential to be used as natural antioxidants for reducing oxidation and nitrite application level while also improving the safety of bacon.

Evaluation of physicochemical properties and microbial counts of raw and cooked low‐fat patties added with eggplant powder prepared with different drying methods

SummaryEffects of different drying methods and different addition levels of eggplant (EP) on product quality of low‐fat patties (LFPs) were investigated during storage. EP was dried in an oven dryer at 60 °C or a freeze dryer at −50 °C. LFPs were prepared by replacing with 1.5% soy protein isolate (SPI). Six treatments were used in this study: (1) control (CTL), without addition of EP; (2) reference (REF), 0.1% ascorbic acid; (3) O1, 0.25% oven‐dried (OD) EP; (4) O2, 0.5% ODEP; (5) F1, 0.25% freeze‐dried (FD) EP; and (6) F2, 0.5% FDEP. Redness (a*) and lightness (L*) values in LFPs added with EP were lower than those of others (p &lt; 0.05) and decreased with increasing storage time. Yellowness (b*) values of cooked patties were increased during storage time (p &lt; 0.05), with control having the highest value. The addition of EP or ascorbic acid into LFPs lowered microbial counts than control (p &lt; 0.05). Thiobarbituric acid reactive substances (TBARS) was increased during storage, with REF having the lowest value, and patties added with EP had lower TBARS values than control during storage. Volatile basic nitrogen (VBN, mg%) contents of all patties also increased during storage time with O2 and F2 having lower values than control. Therefore, EP might have potential as a natural antioxidant in meat products during storage.

Preservation of meat products with natural antioxidants from rosemary

Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the formation of oxidation products but their use in muscle foods has been reconsidered among modern consumers willing to purchase clean label products. Rosemary is a relevant source of antioxidants that can be explored as natural additive in muscle foods. This review aims to provide an overview of the protective effect of rosemary active against the oxidative decay in meat products. The use of rosemary essential oil or extract can slow the progression of oxidative reactions and preserve redness, reduce the accumulation of primary and secondary lipid oxidation and protein oxidation products, and slow the increase of perceived rancidity in sensory analysis. These effects were reported during the storage of patties, burgers, meatballs, sausages, and nuggets. In this sense, rosemary extracts and essential oil can be explored as natural antioxidant in meat products.

Antioxidant Properties of Lyophilized Rosemary and Sage Extracts and its Effect to Prevent Lipid Oxidation in Poultry Pátê.

This study aimed to evaluate the antioxidant activities (AA) of lyophilized rosemary extract and lyophilized sage extract, and their effects on the oxidative stability of poultry pátê. For this purpose, four poultry pátê formulations with rosemary, sage, sodium erythorbate and a control (without antioxidants) were produced. The rosemary and sage were characterized according to total phenolic compounds (TPC) and AA by several methods. The poultry pátês stored at 4 °C were evaluated by the lipid oxidation. High concentrations of TPC were detected in the rosemary extract and sage extract (46.48 and 41.61 mg GAE/g (Gallic acid equivalent), respectively). The AA of the rosemary and sage extracts determined by free radical-scavenging were 4745.72 and 2462.82 µmol TE/g (Trolox equivalents), respectively. The high concentrations of catechin, rutin, myricetin and p-coumaric acids in these extracts may be responsible for the strong inhibitory action against food pathogens. Besides this, these compounds can be responsible for the best performance in inhibiting lipid oxidation in poultry pátês during storage. This study suggests that rosemary and sage extracts may be used as a natural antioxidant in meat products.

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products.

Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of antioxidative materials varied from 7.8 ppm to 19.8%. Extracts and powders were used in small amounts (ppm to grams) and large amounts (grams to >1%), respectively. Antioxidative materials used in meat products are mainly composed of phenolic compounds and flavonoids, which are able to inhibit lipid peroxidation of meat products, thereby preserving meat quality. However, the main ingredients used in processed meat products are the traditional additives, such as sodium erythorbate, sodium hydrosulfite, and synthetic antioxidants, rather than natural antioxidants. This difference could be attributed to changes in the sensory quality or characteristics of meat products using natural antioxidants. Therefore, novel research paradigms to develop meat products are needed, focusing on the multifunctional aspects of natural antioxidants.

Incorporation of Food Materials as a Source of Dietary Fibres and Natural Antioxidants in Meat Products and their Effect on Product Quality and Human Health: A Mini Review

Meat and meat products share an important status among the various food products because of their high biological value with the goodness of nutritional compounds. Meat is a perfect source of protein along with minerals, vitamins, amino acids, essential fatty acids and many other specific nutrients. Socio-economic factors have to lead to a change in lifestyle, which in turn has increased the demand for ready to eat products, among which meat products are also rapidly gaining attraction of consumers. Although these meat products have good nutritional value, they generally contain a large amount of fat and added salts but are lack of dietary fibre which leads to various health problems in human consuming meat and meat products. Lack of dietary fibre in meat products gives birth to coronary heart diseases, diabetes, high blood pressure and intestinal cancer etc. Consumers are growing their consciousness towards the health aspect without compromising on nutritional benefits. Therefore, meat products fortified with significant levels of dietary fibre has been suggested. 28-36 g/day dietary fibre is recommended and which can be met by their incorporation in the diet of people consuming meat and meat products. The insoluble part of dietary fibre helps in regulation of intestinal function whereas soluble dietary fibre regarded as helpful in lowering cholesterol level by absorbing glucose in the intestine. Another critical problem concerning meat and meat products is the lipid oxidation which reduces the shelf life of product during storage. Natural antioxidants are suggested for retarding lipid oxidation and ultimately enhancing the shelf life of the product under storage. Synthetic antioxidants are losing publicity because they have revealed several toxicological effects during various studies. Thus there is a growing trend of use of natural antioxidants along with the dietary fibre obtained from plant sources in meat and meat products. Various food wastes such as fruit and vegetable by-products from food processing industries can serve the purpose of dietary fibre as well as natural antioxidants because of the polyphenolic compounds present in them. Generally, these by-products from fruit and vegetable processing industries are cheap, and their utilisation develops indirect income generation. The utilisation of vegetable and fruit wastes as a source of dietary fibre and natural antioxidants also reduces pollution to some extent which might be caused by their disposal. Thus along with waste reduction, cost reduction in economic terms, it also helps the environment by decreasing the load of their disposal. The incorporation of these by-products from various plant sources attracts consumers as they improve quality attributes viz. physicochemical, microbiological and organoleptic properties in meat and its products with health benefits and hence gives satisfaction to the consumers regarding their health consciousness.

Methods for improving the preservation of natural antioxidants in meat products

The article presents the results of a study into methods for increasing the preservation of polyphenolic compounds in the composition of meat products in terms of expanding product ranges and improving the functional effectiveness of foods. Various quality indicators of a dry extract of lingonberry (DLE) grown in Transbaikal regions were studied. The extract, obtained from lingonberry husks, was characterised by a mass fraction of moisture of 4.52 % and acidity of 5.6 %, having a burgundy colour, a sweet and sour taste and characteristic lingonberry aroma, as well as a free-flowing powder consistency. The DLE was established to have a high total antioxidant content of 382.5 mg / g. With the introduction of 0.2 % DLE into a meat steak recipe, the total content of antioxidants following thermal processing in the final product decreased by 18.7%. In order to increase the antioxidant activity and corresponding preservative effectiveness in the ready-to-serve products, various methods for increasing bioavailability, including sorption and encapsulation of biologically active substances of DLE were used. An offal paste based on beef honeycomb tripe, lung and diaphragm was developed for sorption of DLE polyphenols. The matrix consisted of collagen proteins of offal connective tissue having high sorption ability; moreover, fine grinding of by-products into a homogeneous consistency provided good conditions for the immobilisation of polyphenols. The results demonstrate that the use of this method reduced the loss of antioxidants to 7.4 %. Next, the possibility of using an encapsulated form of DLE was considered. Liposomal forms of an extract dissolved in a buffer solution and water were developed. Soy lecithin was used as a liposome forming agent. The obtained data indicated that the introduction of the liposomal form of plant polyphenols contributed to the greater preservation of antioxidants. Specifically, when dissolving the dry lingonberry husks extract in water, the loss of antioxidants was 5.3 %, and when dissolved in a buffer solution, only 3.4 %.

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage.

Flavonoid and phenolic acid profile of chrysanthemum morifolium flower extract (CME) was analyzed by using ultra-performance liquid chromatography (Q-TOF-MS, Xevo G2-S; Milford, MA, USA, Waters) system in tandem with a quadruple time-of-flight mass spectrometer. The effect of CME on lipid and protein oxidation was investigated in goat patties during 9 days of refrigerated storage (4±1°C). Patties were prepared from freshly minced meat with the addition of 0.1% and 0.2% CME and compared with the butylated hydroxytoluene (BHT) (0.01%) and control. High level of thiol and lower level of thiobarbituric acid reactive substances and carbonyl content were observed in CME-treated samples compared to control during storage period. The incorporation of CME in patties reduced the pH and water activity values markedly, but no effect was found on color and sensory analyses. These results show that increased level of CME is more effective against lipid and protein oxidation and therefore can be used as a natural antioxidant in meat products without affecting product acceptability. PRACTICAL APPLICATION: Chrysanthemum morifolium flower belongs to the family "Asteraceae" and is a novel natural antioxidant for meat processing industry. It possesses strong antioxidant activities having many phenolic compounds including gallocatechin, apigenin, rosmarinic acid, caffeic acid, rhamnetin, and quercetin, and can be used for development and production of functional food as a natural antioxidant agent.

Fortification of beef burger with the addition of bee pollen from Apis mellifera L.

The effect of adding bee pollen in beef burger on the oxidative stability was investigated. Antioxidant properties, chemical composition and vitamins were also determined. The antioxidant activity of bee pollen by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging and β-carotene-linoleic acid methods were high. The predominant minerals in bee pollen were Mg, followed by Ca, K and Mn. Bee pollen can be considered a rich source of B6 vitamin (4.96 mg/100 g bee pollen) and the concentrations of vitamin B1 and B2 were 0.74 mg/100 g and 0.78 mg/100 g, respectively. Regarding lipid oxidation of beef burgers, assessed by thiobarbituric acid reactive substances (TBARS), it value increased at 2.09 mg malondialdehyde /kg of beef burger after 42 days storage at -12 °C. Beef burgers containing bee pollen extract inhibited 31.78 % of lipid oxidation at the end of the experiment. Thus, the strong anti-oxidative effect and high nutritive value of bee pollen suggests its potential application as natural antioxidant in meat products.

Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products

The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole inflorescence) were evaluated in the first part of this study. The extract made with male flowers (EMF) had a higher content of phenolics and flavonoids, lower IC50 value, and higher FRAP value. Thus, EMF was selected to be used in sausage formulations at the concentrations of 0, 0.5, 1, 1.5, and 2%. The effect of this reformulation on the physicochemical, oxidative, and sensory characteristics of the sausages was evaluated during the refrigerated storage (28 days). EMF presented an effective antioxidant activity, with no major changes on pH, aw, and color parameters. In addition, the sensory quality of the product was not affected by the addition of up to 2% EMF. Therefore, EMF has great potential to be used as a natural antioxidant in meat products.

Effect of mulberry (Morus alba) polyphenols as antioxidant on physiochemical properties, oxidation and bio-safety in Cantonese sausages

Mulberry polyphenol (MP), enriched with antioxidant ingredients, presents enormous potential as a natural antioxidant in meat products. This study investigated the effect of MP on physicochemical properties, antioxidant activity and bio-safety of Cantonese sausages during storage at room temperature (approximately 25 °C) for 28 days. Sausages were prepared with the addition of MP (0.5 or 1.0 g/kg), sodium nitrite (0.1 g/kg, positive control) and no antioxidant (negative control), respectively. The results showed that MP had little negative effect on the sausage physicochemical properties though it decreased the lightness and redness of the sample. MP exhibited a protective effect against lipid and protein oxidation-induced damage in sausage as sample incorporated with 1.0 g/kg MP showed rather lower thiobarbituric acid reactive substances (TBARS) (0.60 mg MDA/kg sausage dw.) and carbonyl contents (5.88 nmol/mg protein), and higher sulfhydryl value (42.99 nmol/mg protein) than the negative control. Besides, MP could effectively control the increment of the volatile base nitrogen (TVB-N) value and microbial stability in sausage during storage. These results indicate that MP could be valorized as promising natural antioxidant to reduce oxidation and improve safety in Cantonese sausages.

Bee pollen as a natural antioxidant source to prevent lipid oxidation in black pudding

The antioxidant activity of bee pollen (mainly composed by Cistus ladanifer pellets) was explored in the context of black pudding production. For this purpose, three black pudding formulations comprising varying antioxidant compounds (sodium ascorbate, bee pollen and bee pollen extract) were produced.Bee pollen was characterized according to the botanical origin, antioxidant activity, total phenol and flavonoid contents and phenolic profile. Black pudding was characterized by the microbiological safety, lipid oxidation, pH, water activity and humidity at 1, 10, 21, 30 and 37 days. Sensory acceptance was evaluated on the four first periods of storage. Salmonella spp., Escherichia coli and Listeria monocytogenes were absent in all samples. Small variations on humidity and pH were observed during the black pudding's storage. Regarding lipid oxidation, it increased, on average, from 1.36 mg to 2.11 mg malondialdehyde/kg meat. Differences among the three formulations were only significant on the first days of storage. The sensory assessment did not differ between products. This study suggests that bee pollen may be used as a natural antioxidant in meat products, yet a careful labelling is essential to alert allergic consumers.

Berries extracts as natural antioxidants in meat products: A review

The aim was to evaluate antioxidants from berries as replacement food additives for inhibition of lipid and protein oxidation in meat and meat products, since meats are highly susceptible to oxidation. Oxidation can be delayed/retarded by synthetic antioxidants with phenolic structures (e.g. butylated hydroxytoluene). However, new natural alternatives are needed for synthetic antioxidants due to the controversy regarding their possible negative health effects and consumers' demand for more ‘natural’ food additives. Berries are a good source of phenolic compounds, especially anthocyanins, which can be used as the potential alternative. Reviewed berries included bearberry (Arctostaphylos sp.), blueberry (Vaccinium sp.), blackberry (Rubus sp.), blackcurrant (Ribes nigrum), cranberry (Vaccinium sp.), cloudberry (Rubus chamaemorus), strawberry (Fragaria ananassa), and grape berries (Vitis sp.). Data implied that blueberries, blackberries, cranberries, and grapes can be useful for replacing/decreasing synthetic antioxidants in meat products. Their extracts have antioxidant polyphenols with health benefits that are useful for stabilizing meat products.

Natural antioxidants in meat products

The lipid oxidation results in changes in the desirable sensory characteristics of fresh beef and meat food and is also linked to potential health hazards, such as heart disease, strokes and cancer. The addition of antioxidants is more common practice to increase the stability of lipids, and, recently, research has intensified the search for natural antioxidants. The objective with this review of literature show the most frequently used natural antioxidants in the meat products industry, focusing on molecular structure, mechanism of action and research that demonstrated the activity and antioxidant potential of each.

로즈마리 추출분말을 첨가한 돈육 떡갈비의 품질 및 저장특성

This study was carried out to investigate the effects of adding rosemary extract powder (REP) to pork teokgalbi on its quality and storage characteristics. Five types of teokgalbi were tested, viz. with no REP added (normal, N), with 0.05% ascorbic acid added (control, C) and with 0.05% (R1), 0.1% (R2) and 0.2% (R3) of REP added. The proximate composition, calorific value, water holding capacity and cooking loss were not significantly different among the different types of pork teokgalbi. The L and a values of the teokgalbi containing REP were significantly lower than those of the N and C groups. As regards the textural characteristics, the addition of 0.2% REP increased the springiness value. In the sensory evaluation, the teokgalbi with the addition of 0.1% REP had higher scores in flavor and total acceptability. The 2-thiobarbituric acid (TBA) value, total microbial count and volatile basic nitrogen content of the teokgalbi containing 0.2% REP were lower than those of the N group. In conclusion, R3 was significantly more effective in delaying lipid peroxidation than the other treatment groups. Therefore, rosemary extract could be used as a natural antioxidant in meat products.

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Spain is the biggest olive oil producer in the world what means that this area is especially affected by olive mill waste pollution. The main system used for extracting olive oil is the continuous two-phase centrifugation system, which generates olive wet cake waste. This wastage has disposal problems due to its phytotoxicity and high moisture content, so strategies for its use and revalorization are needed. One of these strategies is the extraction of bioactive compounds, as is the case of polyphenols present in the waste, which could be used as natural antioxidants in food.This study evaluated the effect of adding an olive waste extract (100, 200 or 400 mg gallic acid equivalents/kg muscle), as a possible natural polyphenol-rich antioxidant on the stability of lamb meat patties enriched with omega-3 fatty acids, and stored in high-oxygen modified atmosphere packs for up to 9 days at 4 °C. Addition of the extract delayed meat discolouration, lipid oxidation (p ≤ 0.001) and protein carbonylation (p ≤ 0.001), and increased loss of thiol groups (p ≤ 0.05) relative to controls. Fish odour (p ≤ 0.01) and flavour (p ≤ 0.05) were lower and odd odour and flavour (p ≤ 0.001) higher in patties with added the extract compared to controls, but the overall liking score was not affected. The addition of the extract resulted in acceptable lamb meat patties (in terms of oxidation) after 6 days of storage, while patties without extract did not.The results pointed out the potential for using olive waste extracts as natural antioxidants in meat products. With this strategy, the olive oil industry would encourage to follow an eco-friendlier olive oil production chain obtaining marketable products from the wastes generated. At the same time, the shelf-life (in terms of oxidation process) of the lamb patties would be increased reducing food wastes at the point-of-sale and at consumer level, which is especially important in a high perishable food such as minced meat products, and reducing the environmental impact that food waste causes along the food supply chain.

Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties.

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products.

파프리카의 색이 열풍 건조한 파프리카 분말을 첨가한 돈육 분쇄육의 이화학적 특성과 항산화 활성 평가

본 연구는 색깔별로 열풍 건조한 파프리카 분말의 항산화 활성을 알아보고, 열풍 건조한 파프리카 분말을 돈육분쇄육에 첨가하여 이화학적인 특성과 항산화 효과를 알아보기 위하여 수행하였다. 파프리카의 총 페놀성화합물 함량은 파프리카의 색과 추출용매에 따라서 유의적으로 차이를 나타내지 않았다(p>0.05). 파프리카 분말의 DPPH에 대한 전자공여능은 파프리카 색깔에 따라 차이를 보이지 않았고, 파프리카의 색깔과 관계없이 물 추출물보다 메탄올 추출물이 더 높은 전자공여능을 보였고, 특히 0.5% 이상에서 메탄올 추출물이 대조구인 ascorbic acid와 유의적으로 차이를 나타내지 않음으로써 높은 항산화 활성을 보였다. 철이온 흡착력은 파프리카의 색깔이나 용매에 상관없이 모든 처리구들에서 농도가 높아짐에 따라 철 흡착 활성이 높아지는 경향을 보였고, 특히 1.0%에서는 메탄올 오렌지 추출물(MOP)과 물로 추출한 붉은 파프리카(WRP) 처리구가 EDTA와 유의적인 차이를 보이지 않았고, EDTA를 제외한 모든 처리구에서도 유의적인 차이를 보이지 않았다(p>0.05). 환원력은 모든 농도에서 처리구간에 유의적으로 차이를 나타내지 않았고(p>0.05), 농도가 증가함에 따라 환원력도 증가함을 보였다. 열풍 건조한 파프리카 분말이 첨가된 돈육 분쇄육에 냉장저장 중 이화학적인 특성에서는 적색도는 붉은색 파프리카 분말을 첨가한 처리구가 높게 나타났고, 반대로 황색도는 주황색 파프리카 분말을 첨가한 처리구에서 높게 나타났다. TBARS값은 파프리카 색에 관계 없이 분말의 함량이 증가할수록 낮게 나타났고, 특히 1% 첨가한 처리구의 경우에는 참조구인 REF와 유의적인 차이를 보이지 않음으로써 우수한 항산화력을 나타내었다. 미생물 실험 결과 파프리카 분말 첨가가 미생물을 억제하는데 기여하지 않았다. 이와 같은 결과로 볼 때 색에 관계없이 파프리카 분말은 천연 항산화 물질로서의 우수한 항산화 효과를 나타내어 육가공품 가공에 천연 항산화제로서의 이용이 가능할 것으로 판단된다. This study was performed to determine the antioxidant activity of the oven-dried paprika powder as affected by the color differences of paprika and to evaluate physicochemical characteristics and antioxidant activity of pork patties with various levels of paprika powders. The total phenolic contents of the paprika were not affected by color and solvent (p>0.05). The methanol extracted paprika powder showed higher DPPH radical scavenging activity than water extracted counterpart, and no differences were observed at concentration of 0.5% as compared to the reference (ascorbic acid) (p>0.05). In all treatments, the iron chelating ability increased with increasing concentrations. At a concentration of 1.0%, methanol extracts of orange paprika (MOP) and water extracts of red paprika (WRP) were not different from the reference, (ethylendiaminetetraacetic acid, EDTA). The paprika color and extraction solvent didn't affect reducing power of paprika powder at each concentration (p>0.05). Pork patties with red paprika powder were higher redness values than those with orange ones, regardless of addition level. The addition of red paprika increased the yellowness, and patties with 1.0% orange paprika powder showed the highest value. TBARS values were decreased with increasing paprika powder, especially, patties with 1.0% paprika powder were lower TBARS than those with 0.5% paprika powder, resulting in similar to those with ascorbic acid (p>0.05). Although the microbial counts increased with storage time, paprika powders did not inhibit microorganisms during storage. In conclusion, paprika powders could be used as a natural antioxidant in meat products, regardless of paprika color.

용해성에 따른 토마토 건조 분말을 첨가한 돈육 패티의 이화학적 특성 및 항산화 활성

This study was performed to evaluate physico-chemical properties and antioxidant activity of pork patties with tomato powder as affected by water solubility. Fresh tomatoes were homogenized and dried in a 60°C oven. Dried tomato powder was added to double deionized-water and stirred. The soluble and insoluble portions were collected by freeze-drying. Thus, total dried powder (T1) and water soluble (T2) and insoluble powders (T3) were prepared for the experiment. Pork patties containing 0.5% water insoluble powder had the highest redness and yellowness values among the treatments (p<0.05). Thiobarbituric acid reactive substance values of pork patties containing 0.5% dried tomato powder were lower than those of the control (p < 0.05) and not different from those of the reference (0.01% BHT). Total bacteria and Enterobacteriaceae (VRB) tended to increase with increasing storage time from 0 to 14 d; however, these values were not statistically different among treatments. These results suggest that lipid oxidation may be suppressed by adding tomato powder to pork patties; thus, tomato powder could be used as a natural antioxidant in meat products as a partial replacement for synthetic antioxidants.