Potential Application of Lycopene Extract from Tomato Waste for Pork Meat Preservation

Received: 23-04-2018

Accepted: 28-05-2018

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Issue: Vol. 16 No. 4 (2018)

Section:

KỸ THUẬT VÀ CÔNG NGHỆ

How to Cite:

Dinh, T., Lan, N., Quyen, N., Nhung, T., & Cuong, N. (2024). Potential Application of Lycopene Extract from Tomato Waste for Pork Meat Preservation. Vietnam Journal of Agricultural Sciences, 16(4), 382–388. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/448

Potential Application of Lycopene Extract from Tomato Waste for Pork Meat Preservation

Tran Thi Dinh (*) 1 , Nguyen Thi Hoang Lan 2 , Nguyen Thi Quyen 2 , Tran Thi Nhung 2 , Nguyen Ngoc Cuong 3

  • 1 Khoa Công nghệ thực phẩm, Học Viện Nông nghiệp Việt Nam
  • 2 Khoa Công nghệ thực phẩm, Học viện Nông nghiệp Việt Nam
  • 3 Khoa Cơ Điện, Học viện Nông nghiệp Việt Nam

    • Keywords

    Lycopene, tomato waste, pork meat, preservation

    Abstract


    The objective of this research was to study the effect of lycopene extracted from tomato waste on quality attributes such as pH, H2S, NH3, peroxide value, and total aerobic microorganisms of raw pork meat during preservation. The raw lean meat was sprayed with the lycopene solution of 0.1% and 0.3 % at 5 ml per 100g meat, then stored at 5±10C. The results showed that the lycopene extracted from tomato waste prolongedthe shelf life of lean meat during cold storage for 6 and 9 days at concentration of 0.1% and 0.3%,respectively. The supplement of lycopene to pork meat not only prolongs its shelf life but also provides human diet ofantioxidant sources.

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