• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.182-187
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• 2003

Quality attributes of reconstructed pork patties with ISP were evaluated. Reconstructed pork patties with 30% meat plus ISP and 50% meat plus had significantly less cooking loss and dimensional changes than control. Sensory evaluation revealed patties with 30 or 50% meat had higher hardness and juiciness than control, patties with ISP, and patties with direct addition of ISP. Objective elasticities of patties with 30 or 50 % meat were high, whereas patties without ISP had higher values of hardness, gumminess, and chewiness. Color of patties with 30 or 50% meat were different from that of control. These result show addition of ISP to meat emulsion for pork patties markedly improved cooking loss, dimensional changes, hardness, and juiciness. When pork patties and cutlets prepared according to meat (30%) formula were frozen, cooking loss was significantly higher in slow-frozen patties, but freezing rate did not affect dimensional changes of patties and cutlets. Slow-frozen patties had higher hardness, but other textural properties were affected by the freezing rate. Quality of pork cutlets was not significantly changed by the freezing rate.