Browse > Article
http://dx.doi.org/10.5851/kosfa.2016.36.4.538

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking  

Jeong, Jong Youn (School of Food Biotechnology & Nutrition, Kyungsung University)
Lim, Seung Taek (Department of Food Science & Biotechnology of Animal Resources, Konkuk University)
Kim, Cheon Jei (Department of Food Science & Biotechnology of Animal Resources, Konkuk University)
Publication Information
Food Science of Animal Resources / v.36, no.4, 2016 , pp. 538-546 More about this Journal
Abstract
This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.
Keywords
ground pork patties; fat level; microwave cooking; NaCl; cooking properties;
Citations & Related Records
Times Cited By KSCI : 2  (Citation Analysis)
연도 인용수 순위
1 Anantheswaran, R. C. and Liu, L. (1994) Effect of electrical shielding on time-temperature distribution and flow profiles in water in a cylindrical container during microwave heating. J. Microw. Power Electromagn. Energy 29, 220-230.   DOI
2 Berry, B. W. (1998) Cooked color in high pH beef patties as related to fat content and cooking from the frozen or thawed state. J. Food Sci. 63, 797-800.   DOI
3 AOAC (2000) Official methods of analysis of AOAC International. 17th ed, Association of Analytical Communities. Gaithersburg, MD, USA.
4 Berry, B. W. (1993) Fat level and freezing temperature affect sensory, shear, cooking and compositional properties of ground beef patties. J. Food Sci. 58, 34-37, 42.   DOI
5 Berry, B. W. (1994) Fat level, high temperature cooking and degree of doneness affect sensory, chemical and physical properties of beef patties. J. Food Sci. 59, 10-14, 19.   DOI
6 Berry, B. W. (1992). Low fat level effects on sensory, shear, cooking, and chemical properties of ground beef patties. J. Food Sci. 57, 537-540, 574.   DOI
7 Berry, B. W. and Bigner-George, M. E. (2001) Postcooking temperature changes in beef patties. J. Food Prot. 64, 1405-1411.   DOI
8 Bigner, M. E. and Berry, B. W. (1997) Cooking and sensory properties of pork crumbles as affected by pregelatinized potato starch, crumble diameter and fat content. J. Food Sci. 62, 203-207.   DOI
9 Cannell, L. E., Savell, J. W., Smith, S. B., Cross, H. R., and St. John, L. C. (1989) Fatty acid composition and caloric value of ground beef containing low levels of fat. J. Food Sci. 54, 1163-1168.   DOI
10 Chamchong, M. and Datta, A. K. (1999) Thawing of food in a microwave oven: I. Effect of power levels and power cycling. J. Microw. Power Electromagn. Energy 34, 9-21.   DOI
11 Chandrasekaran, S., Ramanathan, S., and Basak, T. (2013) Microwave food processing-A review. Food Res. Int. 52, 243-261.   DOI
12 Decareau, R. V. (1985) Microwave in the food processing industry. Academic Press, Orlando, FL. pp. 1-234.
13 Cross, H. R., Berry, B. W., and Wells, L. H. (1980) Effects of fat level and source on the chemical, sensory, and cooking properties of ground beef patties. J. Food Sci. 45, 791-793.   DOI
14 Cross, H. R., Stanfield, M. S., and Franks, W. J. (1978) Guidelines for training and testing judges for sensory analysis of meat quality. Food Technol. 32, 48.
15 Das, A. K. and Rajkumar, V. (2013) Effect of different fat level on microwave cooking properties of goat meat patties. J. Food Sci. Technol. 50, 1206-1211.   DOI
16 Decareau, R. V. (1992) Microwave foods: New product development. Food & Nutrition Press, Inc., Trumbull, CT. pp. 1-213.
17 Dreeling, N., Allen, P., and Butler, F. (2000) Effect of cooking methods on sensory and instrumental texture attributes of low-fat beefburgers. Lebensm.-Wiss.u.-Technol. 33, 234-238.   DOI
18 George, R. M. and Burnett, S.-A. (1991) General guidelines for microwaveable products. Food Control 2, 35-43.   DOI
19 Dreeling, N., Allen, P., and Butler, F. (2002) The effect of post-cooking holding time on sensory assessment of low- and high-fat beefburgers. J. Food Sci. 67, 874-876.   DOI
20 Engelder, D. S. and Buffler, C. R. (1991) Measuring dielectric properties of food product at microwave frequencies. Microw. World 12, 2-11.
21 Gunasekaran, N. (2002) Effect of fat content and food type on heat transfer during microwave heating. M.S thesis. Virginia Polytechnic Institute and State Univ., Blacksburg, VA, USA.
22 Keeton, J. T. (1983) Effect of fat or sodium chloride or phosphate level on the chemical sensory properties of pork patties. J. Food Sci. 48, 878-881, 885.   DOI
23 Jeong, J. Y., Lee, E. S., Choi, J. H., Choi, Y. S., Yu, L. H., Lee, S. K., Lee, C. H., and Kim, C. J. (2009) Cooking pattern and quality properties of ground pork patties as affected by microwave power levels. Korean J. Food Sci. Ani. Resour. 29, 82-90.   DOI
24 Jeong, J. Y., Lee, E. S., Choi, J. H., Lee, J. Y., Kim, J. M., Min, S. G., Chae, Y. C., and Kim, C. J. (2007) Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy. Meat Sci. 75, 415-422.   DOI
25 Jeong, J. Y., Lee, E. S., Paik, H. D., Choi, J. H., and Kim, C. J. (2004) Microwave cooking properties of ground pork patties as affected by various fat levels. J. Food Sci. 69, C708-C712.
26 Kirchner, J. M., Beasley, L. C., Harris, K. B., and Savell, J. W. (2000) Evaluating the cooking and chemical characteristics of low-fat ground beef patties. J. Food Comp. Anal. 13, 253-264.   DOI
27 KS Q ISO (2009). International standard 5496. Sensory analysis. Methodology. Initiation and training of assessors in the detection and recognition of odours. International Organization for Standardization.
28 Knutson, K. N., Marth, E. H., and Wagner, M. K. (1987) Microwave heating on the food. Lebensm.-Wiss. Technol. 22, 101-110.
29 Kregel, K. K., Prusa, K. J., and Hughes, K. V. (1986) Cholesterol content and sensory analysis of ground beef as influenced by fat level, heating and storage. J. Food Sci. 51, 1162-1165, 1190.   DOI
30 KS Q ISO (2003). International standard 8586-1. Sensory analysis. General guidance for the selection, training and monitoring of assessors. Part 1: selected assessors. International Organization for Standardization.
31 Ni, H., Datta, A. K., and Parmeswar, R. (1999) Moisture loss as related to heating uniformity in microwave processing of solid foods. J. Food Process. Eng. 22, 368-382.
32 Mohammad, N. P. U., Chatli, M. K., Sharma, D. K., and Sahoo, J. (2010) Effect of cooking methods and fat levels on the physico-chemical, processing, sensory and microbial quality of buffalo meat patties. Asian-Aust. J. Anim. Sci. 23, 1380-1385.   DOI
33 Mudgett, R. E. (1986) Microwave properties and heating characteristics of foods. Food Technol. 40, 84-93, 98.
34 Mudgett, R. E. (1989) Microwave food processing. Food Technol. 43, 117-126.
35 Ohlsson, T. and Bengtsson, N. (2001) Microwave technology and foods. In: Advances in food and nutrition research. Taylor, S. L. (ed) Academic Press, San Diego, CA. Vol. 43, pp. 65-140.
36 Puolanne, E. and Ruusunen, M. (1980) Kochsalz und phosphata in ihrer wirkung auf das vasserbindungsvermögen von brühwurst. Fleischwirschaft 60, 1359-1362.
37 Parizek, E. A., Ramsey, C. B., Galyean, R. D., and Tatum, J. D. (1981) Sensory properties and cooking losses of beef/pork hamburger patties. J. Food Sci. 46, 860-862, 867.   DOI
38 Picouet, P. A., Fernández, A., Serra, X., Suñol, J. J., and Arnau, J. (2007) Microwave heating of cooked pork patties as a function of fat content. J. Food Sci. 72, E57-E63.   DOI
39 Puligundla, P., Abdullah, S. A., Choi, W., Jun, S., Oh, S. E., and Ko, S. (2013) Potentials of microwave heating technology for select food processing applications - A brief overview and update. J. Food Process Technol. 4: 278. doi:10.4172/2157-7110.1000278.   DOI
40 Rhee, K. S., Griffith-Bradle, H. A., and Ziprin, Y. A. (1993) Nutrient composition and retention in browned ground beef, lamb and pork. J. Food Comp. Anal. 6, 268-277.   DOI
41 Ryyänen, S., Risman, P. O., and Ohlsson, T. (2004) Hamburger composition and microwave heating uniformity. J. Food Sci. 69, M187-M196.
42 Ruusunen, M., Vainionpää, J., Lyly, M., Lähteenmäki, L., Niemistö, M., Ahvenainen, R., and Puolanne, E. (2005) Reduction the sodium content in meat products: the effect of the formulation in low-sodium ground meat patties. Meat Sci. 69, 53-60.   DOI
43 Ryyänen, S. (1995) The electromagnetic properties of food materials: a review of the basic principles. J. Food Eng. 26, 409-429.   DOI
44 Ryyänen, S. and Ohlsson, T. (1996) Microwave heating uniformity of ready meals as affected by placement, composition, and geometry. J. Food Sci. 61, 620-624.   DOI
45 Sebranek, J. G. (2009) Basic curing ingredients. In: Ingredients in meat products. Tarté, R. (ed) Springer Science + Business Media LLC, NY, pp. 1-24.
46 SAS (1999) SAS/STAT Software for PC. Release 8.01. SAS Institute Inc., Cary, NC, USA.
47 Schiffmann, R. F. (1986) Food product development for microwave processing. Food Technol. 40, 94-98.
48 Schiffmann, R. F. (1990) Microwave foods: basic design considerations. Tappi J. 73, 209-212.
49 Suman, S. P. and Sharma, B. D. (2003) Effect of grind size and fat levels on the physico-chemical and sensory characteristics of low-fat ground buffalo meat patties. Meat Sci. 65, 973-976.   DOI
50 Troutt, E. S., Hunt, M. C., Johnson, D. E., Claus, J. R., Kastner, C. L., Kropf, D. H., and Stroda, S. (1992) Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat. J. Food Sci. 57, 25-29.   DOI
51 Vadivambal, R. and Jayas, D. S. (2010) Non-uniform temperature distribution during microwave heating of food materials-A review. Food Bioprocess Technol. 3, 161-171.   DOI
52 van Laack, R. L. J. M., Berry, B. W., and Solomon, M. B. (1996) Variations in internal color of cooked beef patties. J. Food Sci. 61, 410-414.   DOI
53 Young, L. L., Garcia, J. M., Lillard, H. S., Lyon, C. E., and Papa, C. M. (1991) Fat content effects on yield, quality, and microbiological characteristics of chicken patties. J. Food Sci. 56, 1527-1528, 1541.   DOI