Browse > Article
http://dx.doi.org/10.5713/ajas.2011.11280

Effects of Hydrated Potato Starch on the Quality of Low-fat Ttoekgalbi (Korean Traditional Patty) Packaged in Modified Atmosphere Conditions during Storage  

Muhlisin, Muhlisin (Department of Animal Products and Food Science, Kangwon National University)
Kang, S.M. (National Institute of Animal Science, Rural Development Administration)
Choi, W.H. (Department of Animal Products and Food Science, Kangwon National University)
Lee, K.T. (Department of Food Processing and Distribution, Gangneung-Wonju National University)
Cheong, S.H. (Geo Food Tech Institute)
Lee, S.K. (Department of Animal Products and Food Science, Kangwon National University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.25, no.5, 2012 , pp. 725-732 More about this Journal
Abstract
This study was carried out to investigate the effects of hydrated potato starch on the quality of low-fat ttoekgalbi (Korean traditional patty) packaged in modified atmosphere conditions during storage. The ttoekgalbi was prepared from 53.2% lean beef, 13.9% lean pork, 9.3% pork fat, and 23.6% other ingredients. Two low-fat ttoekgalbi treatments were prepared by substituting pork fat with hydrated potato starch; either by 50% fat replacement (50% FR) or 100% fat replacement (100% FR). Both 50% and 100% FR increased the moisture, crude protein, and decreased fat content, cooking loss, and hardness. For MAP studies, 200 g of ttoekgalbi were placed on the tray and filled with gas composed of 70% $O_2$: 30% $CO_2$ (70% $O_2$-MAP) and 30% $CO_2$: 70% $N_2$ (70% $N_2$-MAP), and were stored at $5^{\circ}C$ for 12 d. During the storage time, both 50% and 100% FR showed higher protein deterioration, while no differences were found in CIE $a^*$, CIE $L^*$, lipid oxidation, and bacterial counts in comparison to control. The ttoekgalbi with 70% $O_2$-MAP was more red, lighter in color, and showed higher TBARS values compared with 70% $N_2$-MAP. The meat with 70% $N_2$-MAP showed lower aerobic bacterial counts in control than those with 70% $O_2$-MAP. The lower anaerobic bacterial counts were observed only in 50% FR and 100% FR packed with 70% $N_2$-MAP in comparison with 70% $O_2$-MAP. In conclusion, the fat replacement with hydrated potato starch showed no negative effects on the quality of low fat ttoekgalbi during storage and 70% $N_2$-MAP was better than 70% $O_2$-MAP for low-fat ttoekgalbi packaging.
Keywords
Low-fat Ttoekgalbi (Korean Traditional Patty); Hydrated Potato Starch; Modified Atmosphere Packaging (MAP);
Citations & Related Records
연도 인용수 순위
1 Ruiz-Capillas, C. and A. Monal. 2001. Correlation between biochemical and sensory quality indices in hake stored in ice. Food Res. Int. 34:441-447.   DOI   ScienceOn
2 Sebranek, J. G. and T. A. Houser. 2006. Modified atmosphere packaging. In: advance technology for meat processing (Ed. L. M. L. Nollet and F. Toldra). Taylor & Francis Group, Florida, pp. 419-447.
3 Sinhuber, R. O. and T. C. Yu. 1977. The 2-thiobarbituric acid reaction, an objective measure of the oxidative deterioration occurring in fat and oil. J. Jap. Soc. Fish Sci. 26:259-267.
4 Skibsted, L. H., A. Mikkelsen and G. Bertelsen. 1998. Lipid-derived off-flavours in meat. In: flavor of meat, meat products and seafoods (Ed. F. Shahidi). Blackie Academic & professional, London, pp. 217-248.
5 Smith, J. P., H. S. Ramaswamy and B. K. Simpson. 1990. Development in food packaging technology. Part II. Storage aspects. Trends Food Sci. Technol. 5:111-118.
6 Suman, S. P., R. A. Mancini, P. Joseph, R. Ramanathan, M. K. R. Konda, G. Dady, B. M. Naveena and I. Lopez-Lopez. 2010. Color-stabilizing effect of lactate on ground beef is packaging-dependent. Meat Sci. 84:329-333.   DOI   ScienceOn
7 Troutt, E. S., M. C. Hunt, D. E. Johnson, J. R. Claus, C. L. Kastner and D. H. Kropf. 1992. Characteristics of low-fat ground beef containing texture-modifying ingredients. J. Food Sci. 57:19-24.   DOI
8 Viana, E. S., L. A. M. Gomide and M. C. D. Vanetti. 2005. Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Sci. 71:696-705.   DOI   ScienceOn
9 Mansour, E. H. and A. H. Khalil. 1997. Characteristics of low-fat beefburger as influenced by various types of wheat fibers. Food Res. Int. 30:199-205.   DOI   ScienceOn
10 Martinez, L., D. Djenane, I. Cilla, J. A. Beltran and P. Roncales. 2005. Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere. Meat Sci. 71:563-570.   DOI   ScienceOn
11 McMillin, K. W. 2008. Where is MAP Going? A review and future potential of modified atmosphere packaging for meat: review. Meat Sci. 80:43-65.   DOI   ScienceOn
12 Muguerza, E., O. Gimeno, D. Ansorena, J. G. Bloukas and I. Astiasaran. 2001. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona-a traditional Spanish fermented sausage. Meat Sci. 59:251-258.   DOI   ScienceOn
13 Muhlisin, S. M. Kang, W. H. Choi, K. T. Lee, S. H. Cheong and S. K. Lee. 2010. Combined effects of modified atmosphere packaging on organic acid salts (sodium acetate and calcium lactate) on the quality and shelf-life of Hanwoo ground beef patties. Korean J. Food Sci. Anim. Resour. 30:658-694.
14 Nassos, P. S., A. D. King and A. E. Stafford. 1983. Relationships between lactic concentration and bacterial spoilage in ground beef. Appl. Environ. Microbiol. 46:894-900.
15 Osburn, W. N. and J. T. Keeton. 1994. Konjac four Gel as fat substitute in low-fat prerigor fresh pork sausage. J. Food Sci. 59:484-489.   DOI   ScienceOn
16 Hoffman, L. C. and F. D. Mellet. 2003. Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water. Meat Sci. 65:869-875.   DOI   ScienceOn
17 Papadima, S. N. and J. G. Bloukas. 1999. Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages. Meat Sci. 51:103-113.   DOI   ScienceOn
18 Park, J. C., J. Y. Jeong, E. S. Lee, J. H. Choi, Y. S. Choi and L. H. Yu. 2005. Effects of replaced plant oils on the quality properties in low-fat hamburger patties. Korean J. Food Sci. Technol. 37:412-417.
19 Prabhu, G. A. and J. G. Sebranek. 1997. Quality characteristics of ham formulated with modified corn starch and kappa-carrageenin. J. Food Sci. 62:198-202.   DOI   ScienceOn
20 Hong, G. P., S. Lee and S. G. Min. 2004. Effect of substituted level of added water for fat on the quality characteristics of spreadable liver sausage. Food Sci. Biotechnol. 13:397-402.
21 Hughes, E., A. M. Mullen and D. J. Troy. 1998. Effects of fat level, tapioca starch and whey protein in frankfurters formulated with 5% and 12% fat. Meat Sci. 48:169-180.   DOI   ScienceOn
22 John, L., D. Cornforth, C. E. Carpenter, O. Sorheim, B. C. Pettee and D. R. Whittier. 2005. Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum. Meat Sci. 69:441-449.   DOI   ScienceOn
23 Khalil, A. H. 2000. Quality characteristics of low-fat beef patties formulated with modified corn starch and water. Food Chem. 68:61-68.   DOI   ScienceOn
24 Kim, J. M. and C. M. Lee. 1987. Effect of starch on textural properties of surimi gel. J. Food Sci. 52:722-725.   DOI
25 Kohsaka, K. 1975. Freshness preservation of food and measurement. Food Ind. 18:105-111.
26 Taylor, P. E., G. B. Scott and S. P. Rose. 2003. The ability of domestic hens to jump between horizontal perches: effects of light intensity and perch color. Appl. Anim. Behav. Sci. 83:99-108.   DOI   ScienceOn
27 Lin, K. W. and S. H. Lin. 2002. Effects of sodium lactate and tri-sodium phosphate on the physicochemical properties and shelf-life of low-fat Chinese-style sausage. Meat Sci. 60:147-154.   DOI   ScienceOn
28 Lund, M. N., M. S. Hviid and L. H. Skibsted. 2007. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage. Meat Sci. 76:226-233.   DOI   ScienceOn
29 Luruena-Martinez, M. A., A. M. Vivar-Quintana and I. Revilla. 2004. Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters. Meat Sci. 68:383-389.   DOI   ScienceOn
30 AOAC. 1995. Official methods of analysis. Association of Official Analytical Chemists, Washington DC, USA.
31 Arashihar, X., O. Hisar, M. Kaya and T. Yanik. 2004. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets. Int. J. Food Microbiol. 97:209-214.   DOI   ScienceOn
32 Berry, B. W. and W. P. Wergin. 1993. Modified pregelatinized potato starch in low-fat ground beef patties. J. Muscle Foods 4:305-320.   DOI   ScienceOn
33 Blakistone, B. A. 1999. Meats and poultry. In: Principles and applications of modified atmosphere packaging of foods (Ed. B. A. Blakistone), Aspen Publisher, Maryland, pp. 240-290.
34 Garzon, G. A., F. K. McKeith, J. P. Gooding, F. C. Felker, D. E. Palmquist and M. S. Brewer. 2003. Characteristics of low-fat beef patties formulated with carbohydrate-lipid composite. Food Sci. 68:2050-2056.   DOI   ScienceOn
35 Cayuela, J. M., M. D. Gil, S. Banon and M. D. Garrido. 2004. Effect of vacuum and modified atmosphere packaging on the quality of pork loin. Eur. Food Res. Technol. 219:316-320.
36 Choi, Y. S., J. H. Choi, D. J. Han, H. Y. Kim, M. A. Lee and H. W. Kim. 2009. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Sci. 82:266-271.   DOI   ScienceOn
37 Choi, Y. S., J. H. Choi, D. J. Han, H. Y. Kim, M. A. Lee, H. W. Kim, J. W. Lee, H. J. Chung and C. J. Kim. 2010. Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems. Meat Sci. 84:212-218.   DOI   ScienceOn