Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Lipid Type Effects on the Quality Characteristics of Pork Patties

지방의 종류가 돈육 Patty 의 품질 특성에 미치는 영향

  • Park, Kyung-Sook (Division of Hotel Culinary Art and Nutrition, Daegu Technical College) ;
  • Youn, Dong-Hwa (Dept. of Skin Care, Daegu Technical College) ;
  • Moon, Yoon-Hee (Dept. of Food Science and Technology, Kyungsung University) ;
  • Lee, Kyung-Soo (Division of Food, Beverage and Culinary Art, Yeungnam College of Science and Technology) ;
  • Park, Hyun-Suk (Dept. of Food Cooking Service Management, Daegu Haany University) ;
  • Jung, In-Chul (Division of Food Beverage and Culinary Arts, Daegu Technical College)
  • 박경숙 (대구공업대학 호텔영양계열) ;
  • 윤동화 (대구공업대학 피부미용과) ;
  • 문윤희 (경성대학교 식품공학과) ;
  • 이경수 (영남이공대학 식음료조리계열) ;
  • 박현숙 (대구한의대학교 조리경영학과) ;
  • 정인철 (대구공업대학 식음료조리계열)
  • Published : 2007.06.30
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Abstract

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

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