• Food Science of Animal Resources
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• v.32 no.1
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• pp.77-83
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• 2012

Physicochemical properties and palatability of pork patties prepared with 3 levels (1%, 2%, and 4%) of seaweeds, sea mustard, green laver, and seaweed fusiform were studied. The addition of seaweed powders to pork patties increased crude ash content of the patties. When the patties were heated at an internal temperature of $72^{\circ}C$ for 15 min, cooking loss was decreased as the amount of seaweed increased. Also, the addition of sea mustard showed the lowest cooking loss. Volatile basic nitrogen (VBN) of patties stored at $4^{\circ}C$ was lower in patties containing seaweed than in the control patties. Juiciness of the cooked patties was increased in patties with seaweeds, while springiness was decreased. The addition of seaweed did not affect flavor preference and overall acceptance scores in spite of sensing seaweed flavor. In summary, the addition of seaweed in preparation of pork patties is expected to have positive effects in supplementing minerals, a reduction in cooking loss, a decrease in VBN, and an increase in juiciness.

• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.307-313
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• 2012

This study was conducted to investigate the effects of glucomannan (GMN), carrageenan (CAR), carboxymethyl cellulose (CMC), and transglutaminase-B (TGB) on the quality and storage properties of pork patties manufactured with pork skin connective tissue during 21 d of storage at $4^{\circ}C$. Results showed that CIE color values like lightness, redness and yellowness did not differ significantly among the pork patties. Sensory attributes also did not differ between the treatments (P>0.05). However, cooking loss was significantly lower in the group with added GMN, CAR, CMC, and TGB compared to the control at 21 d of storage. The shear force value of GMN and TGB were lower than the control at 21 d of storage (P<0.05). The pork patties added with GMN and TGB had lower thiobarbituric acid reactive substances (TBARS) values than the control at 1 or 21 d of storage (P<0.05). Volatile basic nitrogen (VBN) values of all treatment samples was lower than the control at 21 d of storage (P<0.05). Therefore, result of cooking loss suggested that the decrease in shear force in GMN and TGB were due to higher moisture retention. Also, the pork skin connective tissue with added GMN and TGB decreased lipid oxidation of pork patties.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.741-747
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• 2011

Gardenia fructus has been reported to have bioactivities of lowering blood glucose, antitumor, antithrombosis, repression of neogenesis of blood vessels, antioxidant and antibiosis. However, the nitrite scavenging activity and utilization in meat products have not been studied. The substitution effect for nitrite and antibiosis of Gardenia fructus extract (GFE) were investigated by measuring the residual nitrite contents and storage properties of pork patties prepared with nitrite (50, 100, and 150 ppm) and GFE (0, 0.25, 0.5%). The CIE $L^*$ and CIE $a^*$ of pork patties decreased, while CIE $b^*$ increased as the addition of GFE increased. Patties with more GFE added tended to be lower in pH when stored at $4^{\circ}C$ for 6 wk, but TBARS and VBN were not affected by the addition of GFE. Residual nitrite in patties was lowered as the storage period was lengthened and as the GFE addition was increased. During the storage at $4^{\circ}C$, Escherichia coli was not detected, and the total aerobic bacterial count was decreased as more GFE was added, showing the substitution effect of GFE for nitrite in antimicrobial activity. In conclusion, the results show that GFE has nitrite scavenging and antibiotic activities in meat products, suggesting its potential use in healthy and sustainable foods with diverse biofunctionalities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.567-573
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• 2008

This study investigated the effects of sodium chloride, potassium chloride, potassium lactate and calcium ascorbate on the physico-chemical and sensory characteristics of sodium-reduced pork patties. Pork patties were prepared in 4 ways: T1 (control, 1.0% NaCl), T2 (0.6% NaCl, 0.4% KCl), T3 (0.7% NaCl, 0.3% potassium lactate) and T4 (0.7% NaCl, 0.3% calcium ascorbate). The pH, cooking loss, total plate counts, TBARS (2-thiobarbituric acid reactive substances), surface color (L, a, b) and sensory characteristics were evaluated. The partial substitution of NaCl with KCl and calcium ascorbate decreased the cooking loss and TBARS values, and enhanced microbial stability. The partial substitution of NaCl with potassium lactate significantly decreased TBARS values and enhanced microbial stability, but significantly increased cooking loss compared to the control after 1 and 4 days of storage. However, the surface color and sensory characteristics were not affected by any of the treatments.

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.478-485
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• 2015

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness ($L^*$) and redness ($a^*$), but increased in yellowness ($b^*$) in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.521-528
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• 2008

This study was performed to evaluate the quality change of pork patties containing silkworm powder and vegetable worm (Paecilomycis japonica) stored for 9 days at $5^{\circ}C$. pH values were higher in treatment groups than that in controls by storage day 6. L (lightness) and a (redness) value were decreased with increasing addition of silkworm powder and vegetable worm powder in pork patties (p<0.05). However, b value (yellowness) was increased with increasing addition amounts of the silkworm powder and the vegetable worm powder (p<0.05). Water holding capacity (WHC) of pork patties was not affected by the silkworm powder and the vegetable worm powder, while pork patties containing 0.4% silkworm powder (T2) showed low cooking loss (p<0.05). Pork patties containing either silkworm powder and vegetable worm alone or a combination of them showed lower lipid oxidation value than that of control (p<0.05). Sensory preference of pork patties was decreased with increased of storage days. The overall acceptance was higher in treatment groups than at control groups at the initial day (p<0.05), yet no significant difference was found during storage. From these results, 0.4% silkworm powder decreased not only cooking loss but also lipid oxidation of pork patties. Also, no adverse effect was found in water holding capacity (WHC) and sensory preference of pork patties. Therefore, the silkworm powder and the vegetable worm powder could be useful to pork meat product industry as additives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1189-1196
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• 2014

This study investigated the effects of saltwort powder on the antioxidant activity and quality characteristics of patties added with saltwort powder. Patties were prepared with different amounts (0, 1, 2, and 3%) of saltwort powder. The total phenolic content, DPPH free radical scavenging activity, and pH of patties increased with increasing saltwort powder content (P<0.05). In particular, the moisture content and cooking loss of the group added with 2% saltwort powder were the highest and lowest, respectively (P<0.05). As the content of saltwort powder increased, $L^*$ and $a^*$ values decreased while $b^*$ value increased. Texture analysis showed that the hardness, chewiness, and gumminess of the control group were lower than those of the treated group (P<0.05). Consumer acceptability showed that 1% and 2% saltwort powder groups scored higher in terms of overall preference, appearance, color, taste, and texture compared to the other groups. Characteristic intensity rating of saltwort patties showed that as more saltwort powder was added, saltwort taste intensified; however, the increase did not affect juiciness, off flavor, or salty taste of the patties. Judging from the results, it was concluded that the addition of saltwort powder to patties in processing can enhance the preference, quality, and antioxidant activities of the patties, which elevates the value of patties.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.149-155
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• 2005

This study was conducted to investigate effects of cooking method on physicochemical characteristics and qualities of hamburger patties processed with ground pork/beef meat $(20\%\;fat)$. Hamburger patties were cooked by electric griddling, fan frying, microwave, conventional cooking, and charbroiling. Cooking rates were affected by cooking methods, had the highest in patties cooked in microwave oven. Hamburger patties by microwaving were also higher moisture content, but were lower protein and fat content compared to other methods. Electric griddling and microwaving were higher cooking yield, lower diameter changes in patties than other methods, but pan frying showed the opposite effects. Higher values of hardness and brittleness in pan frying than those of other methods were showed, but pan frying had the highest overall acceptability in sensory evaluations.