Antioxidant Activity of Tomato Powders as Affected by Water Solubility and Application to the Pork Sausages

Abstract

This study was conducted to evaluate the antioxidant activity of oven-dried (60 o C) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at 60 o C oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

Effect of Tomato Pomace Extracts on the Shelf-Life of Modified Atmosphere-Packaged Lamb Meat

“…The lack of effect of tomato waste extracts on microbial growing inhibition in lamb meat is also described by Kim and Chin (2013) in pork sausages when they used tomato powder and by S anchez-Escalante et al (2003) when they added lycopene-rich tomato pulp in beef patties. In this respect, the addition of other type of extract in pork patties, as seaweed and chestnut extracts, neither affected microbial counts of samples when they were compared with the control ones (Lorenzo et al 2014).…”

Tomato as Potential Source of Natural Additives for Meat Industry. A Review

“…In similar way, the addition of tomato powder at 4%, also in frankfurters, resulted in a significant increase of TBARS values, while the addition of 2% did not affect lipid oxidation in comparison with control sausages [20]. In cooked sausages the addition of tomato powder did not show influence in the first 21 storage days, while at day 28, the addition of powder resulted in a potent inhibition of lipid oxidation, which demonstrate that the tomato powder retarded lipid oxidation until the end of storage [100]. Similarly, the addition of tomato powder [98] and tomato paste [99] to cooked sausages reduced significantly the lipid oxidation.…”

Effect of Freeze Storage on the Quality of Lamb Meat Treated With Tomato Peel and Sumac Extracts

“…The dried material is ground in a laboratory grinder (Silver Crest, Model :223fs, China) to obtain fine particles of tomato peel powder. A solution of (10%) tomato peel powder was prepared with distilled water and used to soak meat samples (Kim and Chin, 2013). Sumac extract Sumac extract was prepared using the method of Al-Muwaly et al (2013).…”