돈육 패티에 열풍 건조 토마토 분말을 각각 0.00% (C), 0.25% (T1), 0.50% (T2), 0.75 (T3) 및 1.00% (T4) 첨가하여 제품을 제조한 후 냉동 저장 중 물리화학적 및 관능적 품질특성을 조사하였다. 모든 제품에 있어서 저장기간이 길어짐에 따라 가열감량, TBARS, VBN, $L^*$값은 유의적으로 증가하였으나(p<0.05), pH는 유의적으로 감소하였고(p<0.05), $a^*$, $b^*$값은 감소하는 경향을 보였다(p>0.05). T4의 pH와 가열감량은 다른 처리구에 비해 유의적으로 낮았다(p<0.05). TBARS는 저장 20일 동안 대조구에 비해 첨가구들이 유의적으로 낮았고(p<0.05), $a^*$와 $b^*$값은 첨가구에서 높게 나타났다(p<0.05). VBN은 저장 20일차에 대조구가 처리구보다 유의적으로 높았다(p<0.05). 관능검사 면에서 냉동 15일까지 육색 및 전체적인 기호도가 T3 및 T4가 다른 시험구보다 유의적으로 높게 나타났다. 결론적으로 열풍건조 토마토 분말을 첨가한 돈육 패티는 냉동 저장 중 무첨가 제품에 비해 적색도와 황색도가 높아 기호도가 양호하였고 또한 지방산화 안전성을 가지는 것으로 나타났다.
The effects of hot-air dried tomato powder (HADTP) with 0% (C), 0.25 (T1), 0.50 (T2), 0.75 (T3) and 1.00% (T4) addition to the pork patties on the physicochemical and sensory properties during storage at $-20^{circ}C$ for 20 days were studied. Cooking loss, thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen (VBN) and CIE $L^*$ values of all products were increased (p<0.05) significantly as the storage period increased, while the pH values were decreased (p<0.05). The CIE $a^*$ and $b^*$value of all samples showed a tendency of decreasing value through the storage days. The pH and cooking loss of T4 were significantly lower (p<0.05) than those of other treatments. The TBARS values of treatments were significantly lower (p<0.05) compared to those of control, but CIE $a^*$ and $b^*$ values of treatments were higher (p<0.05) than those of control at day 20 of storage. VBN values of treatments were significantly lower (p<0.05) than those of control at day 20 of storage. In the sensory evaluation, color and overall acceptability in T3 and T4 were higher (p<0.05) than the others until 15 days of storage. In conclusion, pork patties with 0.75~1.00% HADTP had a higher acceptability, redness and lipid oxidative stability during freeze storage than products without HADTP.
