Physicochemical Properties and Shelf-Life of Raw and Cooked Patties Added with Various Levels of Grape Tomato Powder by Different Drying Methods

Abstract The objective of this study was to investigate antioxidant activities of various grape tomato powder (GTP) and then 0.25 and 0.5% oven-dried and freeze-dried GTP were applied to raw and cooked pork patties to investigate their physicochemical properties, texture, antioxidant activities, and antimicrobial activities. Oven-dried GTP dried at 100°C had the highest 1,1-diphenyl-2-pycrylhydrazyl (DPPH) scavenging activity, ferric reducing power ability (FRPA), ferrous iron chelating activity (FICA) and total phenolic contents (TPCs) except for reference during level of 0.25% to 1%. pH and microbial counts of raw patties decreased after GTP was added. Raw and cooked patties showed decreases of 2-thiobarbituric acid reactive substances (TBARS), lightness values, and volatile basic nitrogen (VBN) values, while their redness and yellowness showed increases after the addition of GTP. Enterobacteriaceae bacteria did not show any growth for cooked treatments during storage. Addition of GTP improved antimicrobial and antioxidant activities of pork patties, and 0.5% oven-dried GTP showed the highest antioxidant activities among treatments.