• 한국식생활문화학회지
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• 제20권3호
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• pp.360-366
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• 2005

This study was conducted to investigate the quality characteristics of low- fat pork patties containing fat replacers. Carrageenan(CA) in combination with pectin(PE) or potato starch(PO) was added as fat replacers and physicochemical properties were evaluated in low-fat pork patties cooked by oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with fat replacers were higher in moisture and ash content and lower in fat content than those of control. The cooking yield and reduction in diameter of pork patties were significantly improved by the addition of fat replacers(p<0.05). Pork patties formulated with CA had the highest fat retention, while CA+PE had the highest water holding capacity. Hunter s L(lightness) value was not different from among patties and a(redness) and b(yellowness) values were higher in carrageenan-based patties than those of control patties. Hardness was higher in carrageenan-based patties than that of control and cohesiveness and springiness showed no difference among patties. Sensory analysis showed that flavor, juiciness and palatability of carrageenan-based patties were superior to control patties and combined use of CA with PE or PO provided improved acceptability of low-fat pork patties over that from using single carrageenan.

• 한국축산식품학회지
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• 제35권1호
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• pp.71-79
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• 2015

This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamal-dehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator ($5^{\circ}C$) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p<0.05). However, water-holding capacity and moisture content showed no remarkable difference between treatments and storage periods (p>0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids.

• Asian-Australasian Journal of Animal Sciences
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• 제16권4호
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• pp.588-595
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• 2003

The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control patties with 15 % added fat. The moisture and protein content of raw and cooked low-fat patties were significantly (p<0.05) higher than control. The incorporation of milk co-precipitate in low-fat patties improved cooking yield, fat and moisture retention and reduced shrinkage. The sensory properties of low-fat patties were comparable with control patties. The overall acceptability of low-fat patties formulated with 7% milk co-precipitate was significantly (p<0.05) higher than patties with 10% level and non-significantly (p<0.05) higher than low-fat patties containing 4% milk co-precipitate and control. Instrumental Texture Profiles of developed low-fat patties and control patties were comparable with slight increases in hardness and gumminess of the low-fat product. The developed low-fat ground pork patties (7% milk co-precipitate) had lower TBA values, better microbiological and sensory refrigerated storage stability than high-fat control patties packaged in air permeable films for 21 days.

• 한국축산식품학회지
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• 제23권2호
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• pp.97-102
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• 2003

본 연구는 쑥의 첨가와 도체등급이 돈육 patty의 품질에 미치는 영향을 규명하기 위하여 쑥을 첨가하지 않은 B등급육 patty(A patty), 쑥을 첨가한 B등급육 patty(B patty), 쑥을 첨가하지 않은 E등급육 patty(C patty) 및 쑥을 첨가한 E등급육 patty(D patty)를 제조하고 일반성분, 열량, 아질산 잔류량, 표면색도, 조직감, 보수력 및 관능성을 실험하였다. 수분함량은 시료들 사이에 유의한 차이가 없었으며, 조지방 함량과 열량은 B등급육 patty가 E등급육 patty보다 높았다. 조회분은 patty들 사이에 유의한 차이가 없었으며, 아질산 잔류량은 쑥을 첨가한 patty가 첨가하지 않은 것보다 낮았다. 명도(L)및 황색도(b)는 B등급육 patty가 높았으며, 적색도(a)는 E등급육 patty가 높았다. 경도, 응집성 및 씹힘성은 B등급육이 E등급육 patty보다 낮았다. 돈육 patty의 향기, 맛, 조직감, 다즙성, 색깔 및 종합적인 기호성은 patty들 사이에 유의한 차이가 없었다.

• 한국축산식품학회지
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• 제36권4호
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• pp.538-546
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• 2016

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

• 한국축산식품학회지
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• 제34권4호
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• 생명과학회지
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• 제14권1호
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• pp.198-203
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• 2004

본 연구는 쑥 분말 첨가와 도체 등급이 돈육 패티의 저장성에 미치는 영향을 검토하기 위하여, B 및 I 등급 원료육에 쑥 분말을 첨가한 것과 첨가하지 않은 것 네 종류의 돈육 패티를 제조하였다. 쑥 분말을 첨가한 돈육 패티의 아질산 잔류량은 저장 2주까지 큰 폭으로 감소하였으나, 첨가하지 않은 것은 4주까지 큰 폭으로 감소하여서 쑥 분말의 첨가가 아질산 잔류량에 영향을 미쳤다. 돈육 패티의 L＊값은 제조직후가 가장 높았으며, 쑥 분말을 첨가한 것이 낮았고, B등급 패티가 E 등급보다 높았다. 돈육 패티의 a＊값은 E 등급육이 B등급육보다 높았으며, 저장 중 변화는 없었고, b＊값은 B등급 육으로 제조한 패티가 E 등급육으로 제조한 것보다 높았다. 돈육 패티의 pH는 저장기간이 경과하면서 낮아졌다. VBN, TBARS 및 총균수는 저장기간에 따라 증가하였으며, 쑥 분말의 영향은 없었다.

• Asian-Australasian Journal of Animal Sciences
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• 제29권1호
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• pp.109-118
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• 2016

The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]) along with 0.02% ascorbic acid as a positive control (V) were added to ground pork and pork patties were prepared. Incorporation of VAL extract decreased (p<0.05) the pH of the pork patties throughout the storage time and reduced (p<0.01) the thiobarbituric acid reactive substance values after day 14 of storage. Total plate counts of the VAL extract-treated samples and V-treated samples were also significantly lower (p<0.01) than that of the control (C) throughout the storage period. In addition, odor scores of the VAL extract-treated patties were lower than those of the C- or V-treated samples on 3rd day of the storage period. These results demonstrated that the VAL extract acts as a natural antioxidant in uncooked pork products.

• Food Science and Biotechnology
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• 제18권5호
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• pp.1138-1144
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• 2009

This study was carried out to investigate the cooking properties and lipid oxidation stability during storage at $4{\pm}1^{\circ}C$ when the various levels (5 to 20%) of doenjang (Korean fermented soybean paste) were added to pork patties cooked by pan frying (PF) and convection oven (CO). With increasing the addition of doenjang, cooking properties of pork patties revealed the improved cooking yield, less diameter reduction, and less thickness increase. Also, the shear force, hardness, and chewiness of pork patties were reduced. The PF cooking method showed better cooking properties than CO. Lipid oxidation expressed by the thiobarbituric acid reactive substances (TBARS) values was significantly reduced by the addition of more than 5% doenjang (p<0.05). The TBARS values of cooked pork patties by PF were significantly lower than CO during the 8 days of the storage (p<0.05). The development of warmed-over flavor (WOF) in cooked pork patties was delayed as the amount of the doenjang was increased. It was suggested that the addition of doenjang and PF favorably affected the cooking properties and stability of lipid oxidation in pork patties.

• 한국축산식품학회지
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• 제40권6호
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• pp.881-895
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• 2020

The objective of this study was to assess antioxidant activities of leaves and fruit powder of Cudrania tricuspidata (CT) with different particle sizes (crude, 500 ㎛, 150 ㎛), and determine the physicochemical properties and microbial counts of pork patties with various levels of CT fruit powder (CTFP) during refrigerated storage. Total phenolic content of crude leaves had the highest value of 3.54 g/100 g (p<0.05). Overall, CT leaves (CTLP) had higher total phenolic content than CTFP (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of CTFP was higher than that of CTLP (p<0.05), which showed higher iron chelating ability and reducing power than CTFP (p<0.05). After pork patties were manufactured with 0.5% and 1.0% of CTFP at 500 ㎛, pH, color values, thiobarbituric acid reactive substance (TBARS), and peroxide values (POV) were then measured. The addition of CTFP into pork patties significantly (p<0.05) increased redness and yellowness values of patties. TBARS values of pork patties containing CTFP were lower (p<0.05) than those of CTFP-0 patties after 10 days of storage. Pork patties added with CTFP showed no significant (p>0.05) difference TBARS values among different storage periods. POV values of pork patties containing CTFP were lower than those of the control from 3 days up to the end of refrigerated storage (p<0.05). These results suggest that CTFP could be used as a natural antioxidant to retard lipid oxidation in meat products during refrigerated storage.