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http://dx.doi.org/10.9799/ksfan.2014.27.2.256

Optimization Processing and Quality Characteristics of Pork Patty Prepared with Soybean Oil  

Jung, Eunkyung (Dept. of Food an Nutrition, Yuhan University)
Joo, Nami (Dept. of Food and Nutrition, Sookmyung Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.27, no.2, 2014 , pp. 256-266 More about this Journal
Abstract
The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.
Keywords
soybean oil; pork patty; optimization; response surface methodology (RSM);
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Times Cited By KSCI : 9  (Citation Analysis)
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