• Korean Journal of Fisheries and Aquatic Sciences
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• v.46 no.5
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• pp.520-527
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• 2013

This study developed patties using the Antarctic krill Euphausia superba and investigated the food quality of the patties. Three different types of krill patty were produced: krill patties with added 1) corn oil (CKP), 2) AA grade surimi (AKP), and FA grade surimi (FKP). Their proximate composition, Hunter color value, texture, sensory evaluation, and levels of astaxanthin, cholesterol, calories, total amino acids, fatty acids, and fluoride were investigated. The moisture and crude protein contents were highest in FKP. The calorie and astaxanthin contents were highest in CKP and lowest in AKP. The cholesterol content was highest in CKP and lowest in AKP. Measuring the Hunter color value of cross-sections of the patties, the L values were highest for FKP, and the a and b values highest for AKP. The total amino acids were highest in FKP and lowest in CKP. The major fatty acids were highest in FKP. The hardness and chewiness were highest in FKP and lowest in CKP. The fluoride content was highest in AKP and lowest in FKP. The sensory evaluation had the highest scores for FKP and lowest for CKP. Accordingly, FKP appears to have better food quality than the other two products.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.51-60
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• 2016

This study was performed to evaluate the antioxidant activity of oven-dried tomato powder (OTP) as affected by drying temperature and the effect of OTP on the product quality of pork patties. Three OTP products were obtained by drying of fresh tomato at 60, 80 and 100℃ oven until constant weight was obtained. Total phenolic content of three kinds of OTPs ranged from 1.95 to 5.94 g/100 g. The highest amount of total phenolic compound was observed in OTP dried at 100℃. Antioxidant activity of three kinds of OTPs was measured by 1,1-diphenyl-2-pycrylhydrazyl (DPPH)-radical scavenging activity, iron chelating ability, reducing power and measurement of lipid peroxide in linoleic acid emulsion system. In all parameters, OTP at 100℃ showed the higher antioxidant activity than other temperatures (p<0.05). Based on the model study, the physicochemical properties, and antioxidant and antimicrobial activities of pork patties containing 1% OTP were measured. Redness of pork patties were increased with the addition of OTPs (p<0.05). Thiobarbituric acid reactive substances (TBARS) values of raw pork patties containing OTPs were lower than those of control (CTL) until 7 d of storage, regardless of drying temperatures (p<0.05). Peroxide values of pork patties made with OTP (1%) were lower than those of CTL until the end of storage time (p<0.05). However, no antimicrobial activities were observed among the treatments (p>0.05). Therefore, OTPs could be used as a natural antioxidant in meat products.

• Journal of Animal Science and Technology
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• v.50 no.2
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• pp.255-264
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• 2008

The effects of hot air dried tomato powder on the physicochemical and sensory properties of meat patties were studied. The control(C, no addition) and 4 treatments with addition of hot air dried tomato powder(T1, 0.25; T2, 0.50; T3, 0.75; and T4, 1.00%) were prepared and stored for 7 days at 5℃. The pH values of T4 were significantly lower(p<0.05) than those of control and other treatments during initial storage, however, the pH values of T4 were higher(p<0.05) at 7 days of storage. The cooking loss was not significantly different between control and all treatments. The 2-thiobarbituric reactive substances (TBARS) of meat patties containing hot air dried tomato powder were significantly lower(p<0.05) compared to those for control during the whole storage. The volatile basic nitrogen(VBN) values of T2 increased(p<0.05) significantly as the storage period increased, but there was no difference in VBN between control and the other treatments(T1, T3, T4). In meat color, L*, a* and b* of meat patties containing hot air dried tomato powder showed slightly higher (p>0.05) than that of control. a* and b* of T4 were the highest(p<0.05) among the all products. Total plate counts(TPC) increased(p<0.05) significantly as the storage period increased. The result of TPC showed the range of 5.48(T2)~6.98(C) log CFU/g at the 7 day of storage. Sensory panels evaluated that pork patties containing hot air dried tomato powder had the slightly higher score in overall acceptability.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.588-595
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• 2015

The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.359-368
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• 2016

The brown soybean extract (BE, extracted by distilled water, 50%, 75%, and 95% ethanol) were analyzed for their total phenol, flavonoid, anthocyanin content, and DPPH radical-scavenging activity to determine antioxidant activities. Brown soybean extract with 75% ethanol showed significantly higher DPPH radical scavenging activity, total phenol and anthocyanin content compared to the other treatments (p<0.05). Then, brown soybean extract with 75% ethanol was applied to pork patties at different concentration (0.05%, 0.1%, and 0.2%) and lipid oxidation was evaluated during 15 d of refrigerated storage. Addition of BE significantly increased redness and pH values, respectively (p<0.05). Moreover, TBARS value of pork patties decreased significantly (p<0.05) as BE concentration increased. In sensory evaluation, pork patties with 0.1% BE had significantly higher score than other treatments in flavor and overall acceptability (p<0.05). Consequently, these results indicate that 0.1% BE could be an effective natural antioxidant to inhibit lipid oxidation in pork patties.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.593-605
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• 2018

The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat. Based on the sensory attributes, pork patties with 4% incorporation of SP was found optimum and selected for further storage studies with control under aerobic and modified atmosphere packaging at refrigeration temperature ($4{\pm}1^{\circ}C$) for 42 days for assessing its antioxidant and antimicrobial efficiency. During entire storage period, indicators of lipid oxidative parameters such as thiobarbituric acid reactive substances (TBARS), free fatty acids (FFA) and peroxide value (PV) followed an increasing trend for control as well as treated products; however, treated product showed a significantly (p<0.05) lower value than control. A significantly lower (p<0.05) microbial count in treated patties than control was noted during entire storage. The sensory attributes are better retained in treated product as compared to control and even on $42^{nd}$ day, overall acceptability of treated patties was found to fall in moderately acceptable category (5.95 in aerobic packets and 5.91 in modified atmosphere packets). Therefore SP has potential to enhance antioxidant and antimicrobial properties of pork patties during storage.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.567-574
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• 2010

Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness ($L^*$) and redness ($a^*$), and there were significant differences in yellowness ($b^*$) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.

• Preventive Nutrition and Food Science
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• v.13 no.4
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• pp.348-353
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• 2008

Aerobic bacterial growth on Korean pan.fried meat patties as a primary quality deterioration factor was modeled as a function of temperature to estimate microbial spoilage on a real.time basis under dynamic storage conditions. Bacteria counts in the stretch.wrapped foods held at constant temperatures of 0, 5, 10 and $15^{\circ}C$ were measured throughout storage. The bootstrapping method was applied to generate many resampled data sets of mean microbial counts, which were then used to estimate the parameters of the microbial growth model of Baranyi & Roberts in the form of differential equations. The temperature functions of the primary model parameters were set up with confidence limits. Incorporating the temperature dependent parameters into the differential equations of bacterial growth could produce predictions closely representing the experimental data under constant and fluctuating temperature conditions.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.959-964
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• 2008

The principal objective of this study was to assess the effects of the addition of natural plant materials on the color and lipid oxidation of ground pork. Ground pork was blended with 0.3% (w/w) of cactus, fennel seed, orange peel, and rosemary, respectively, and stored for 8 days at $2^{\circ}C$. The pH, meat color, thiobarbituric acid reactive substances (TBARS) values, and metmyoglobin (MetMb) contents were measured. A gradual increase in pH was noted with increases in the storage time. The Hunter a (redness) value decreased until 6 days of storage, and evidenced no noticeable changes there after, and the cactus evidenced significantly higher a values than other groups over time (p<0.05). The TBARS formation was effectively inhibited by the addition of rosemary for 6 days of storage, reflective of strong antioxidative activity (p<0.05). The antioxidative activity on the lipid oxidation of cooked pork patties was noted in the following order: rosemary, fennel seed, cactus, and orange peel. The MetMb contents increased according to storage period, and no significant differences were noted among the meat patties.

• 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.