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℃ 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