• Korean journal of food and cookery science
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• v.27 no.6
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• pp.783-791
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• 2011

This study was carried out to investigate the effects of adding lotus root and leaf powder on the quality characteristics of cooked pork patties. The patties were of four types: unadulterated (control, T0), 0.5% lotus root powder (T1), 0.25% lotus root and 0.25% lotus leaf powder (T2), and 0.5% lotus leaf powder (T3). We found that the moisture content was highest in T1 group, and that the protein and fat contents were lowest in T1 (p<0.05). The ash content was lowest in T0 (p<0.05). The cooking yield and moisture retention level were not significantly different among the samples, but fat retention was the highest in T3 (p<0.05). The hardness, springiness, cohesiveness and chewiness were also highest in T3, and the gumminess was lowest in T0 (p<0.05). The $L^*$ values tended to increase with longer storage periods, and that of T0 was the highest after nine days of the storage (p<0.05). By contrast, the $a^*$ values decreased with longer storage periods (p<0.05), with that of T3 being the lowest (p<0.05) during storage periods. The water holding capacity decreased with longer storage periods, and that of T1 was the highest (p<0.05) during storage periods. The pH of T1 decreased, and those of T2 and T3 increased with a longer storage period (p<0.05). TBARS values increased with a longer storage period, and those of T0, T1, T2 and T3 were 8.69, 2.95, 0.88 and 0.55 mg/kg, respectively, after nine days of storage (p<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.355-360
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• 2007

This study was carried out to investigate the effects of adding wine on the quality and palatability of pork patties. Pork patties were prepared by four types: pork patty without wine (control), pork patty containing wine 1% (WP-1), pork patty containing wine 3% (WP-2), and pork patty containing wine 5% (WP-3). Moisture, crude protein, crude fat, crude ash, Hunter's $a^*$ value, calorie, water holding capacity, VBN content, total bacterial counts, amino acid composition, fatty acid composition, flavor, texture, and juiciness were not significantly different among the pork patties. The $L^*\;and\;b^*$ values of the control patty was higher than those of the WP-1, WP-2, and WP-3 (p<0.05). The pH and TBARS value of the WP-2 and WP-3 were lower than those of the control patty and WP-1 (p<0.05). The total amino acid content of the control patty, WP-1, WP-2, and WP-3 were 18.29, 17.83, 17.85, and 17.37%, respectively. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant unsaturated fatty acid in the four groups. The taste and palatability of the WP-2 and WP-3 were superior to the control patty and WP-1 (p<0.05).

• Food Science of Animal Resources
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• v.28 no.2
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• pp.122-129
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• 2008

The antioxidant and antimicrobial activities of pork patties supplemented with medicinal herb extract mix were investigated. The medicinal herb extract powder was mixed at a ratio of 48.5:48.5:3.0 for Morus alba L, Lonicera flos, and Coptis chinensis, respectively. The pork was prepared and supplemented with medicinal herb extract mix (0, 0.5, 1, or 2%) and the antioxidant and antimicrobial activities were tested during storage at $4^{\circ}C$. The pH value decreased during cold storage at $4^{\circ}C$ for allsamples, however the pH of samples supplemented with herb extract mix rapidly decreased by days 5 and 10 ($p{\leq}0.05$). The total phenol content in the pork patties with herb extract mix was higher than in the control patties. The ABTS+ radical scavenging activities increased with increasing concentrations of herb extract mix from 0.5% to 2%. In addition, pork patties supplemented with herb extract mix showed an approximately 1 decimal reduction in total aerobic counts. Therefore, the addition of herb extract mix into pork patties increased the antioxidant activity and slightly improved the antimicrobial activity of pork patties during cold storage. However, the levels of added medicinal herb extract mix should be considered prior to its use in order to maintain proper sensory acceptance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.140-144
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• 1999

The physicochemical and organoreptic characteristics of hamburger patties with 1~5% powder of Sargassum thunbergii(ST) or Gelidium amansii(GA) were investigated. The addition of seaweed powder resulted in significant changes of L, a and b values of the patty. Water content of the patty increased with GA but not changed with ST. As increasing the amount of the powder, more cooking yield was observed. Na was the most abundant mineral, followed by Ca, Mg, Fe and Zn. The hamburger patty with 3% GA showed similar sensory scores of color and overall acceptability to control.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.364-370
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• 2007

This study was carried out to investigate the effect of lipid type on the physicochemical properties and sensory score of pork patties. The samples consisted of pork patties containing 20% pork fat (PP), 20% olive oil (OP), and 20% soybean oil (SP). The surface color, water holding capacity, increased rate in thickness, decreased rate in diameter, rheological properties, pH, VBN content and TBARS value were determined for the pork patties as the physicochemical properties: the sensory scores were also evaluated. The $L^*$ value for PP was the highest, and the lowest for OP among the samples (p<0.05). For the $a^*$ value OP was the highest among the samples, and the $b^*$ value of OP was lower than that of the PP (p<0.05). The water holding capacity and increased rate of thickness were higher for PP than for OP and SP (p<0.05). The cooking loss and decreased rate of diameter of PP were lower than those of OP and SP (p<0.05). The hardness and springiness of OP and SP were higher than those of PP, and SP had the highest chewiness among the samples (p<0.05). However, cohesiveness and gumminess were not different among the samples. The pH of SP was the highest among the samples, and the TBARS value of OP was lowest (p<0.05). The VBN contents were not different among the samples. The amounts of raw color for OP and SP were higher than that of PP (p<0.05). The raw aroma was not different among the samples. Also, roasted aroma and taste were not different among the samples, but the tenderness, juiciness, and palatability of SP were the highest among the samples (p<0.05).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.43 no.4
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• pp.285-292
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• 2010

To prepare high-quality fast foods using salmon, this study developed a docosahexaenoic acid (DHA)-enriched salmon patty, and compared its quality with soybean oil-added patty and commercial patty. The moisture and lipid contents of the DHA-enriched patty were 61.9% and 7.7%, respectively. The moisture content was lower than in the commercial patty, while the lipid content was higher. The lipophilic and hydrophilic browning indices of the DHA-enriched patty were 0.10 and 0.05, respectively, which were lower than those of the commercial patty. The DHA-enriched patty had 5% less trichloroacetic acid (TCA)-soluble nitrogen than the commercial patty, and it was firmer. There were no differences in the proximate composition, browning indices, TCA-soluble nitrogen content, and hardness between the soybean-added and DHA-enriched patties prepared in this experiment. Examining the fatty acid compositions of the patties, the saturated acid and monoenoic acid compositions decreased in the following order: DHA-enriched patty > soybean oil-added patty > commercial patty, while the polyenoic acid composition increased in that order. The total amino acid content of the DHA-enriched patty was 19.13 g/100 g, which was 32% higher than that of the commercial patty (14.47 g/100 g). No enriching effect of minerals would be expected on eating a 100 g DHA-enriched patty, except for phosphorus. The sensory evaluation indicated that the DHA-enriched patty was superior in color and taste to the commercial patty, while there was no difference in flavor between the patties.

• 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.

• Food Science of Animal Resources
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• v.29 no.1
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• pp.34-39
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• 2009

The objective of this study was investigated to apply the fucoidan and laminarin extract from low-grade Undaria pinnatifida to real food product, a pork patty. Pork patties added with fucoidan and laminarin showed lower lipid oxidation and the inhibition against lipid oxidation was shown to be dependent on the irradiation doses. The Hunter color values of pork patty added with fucoidan increased significantly with an increase of irradiation dose. The hardness profiles of the patties with fucoidan and laminarin was decreased, but the amount of water in the patties was increased. Also, the combination of gamma irradiation and addition of fucoidan and laminarin was shown to be effective for the microbiological control. These results suggested that gamma irradiation and fucoidan and laminarin treatment showed the positive effect on microbial stability and quality of the pork patty.

• Journal of the East Asian Society of Dietary Life
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• v.4 no.3
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• pp.123-133
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• 1994

The ground pork patties were made to add two level of sodium chloride(2.5%, 3.0%) and replace part(50%) of the sodium chloride(NaCl) with either potassium chloride(KCl), magnesium chloride(MgCl2) or calcium chloride(CaCl2). These samples were analyzed for their chemical composition, VBN value, TBA value, microbial counts, and cooking loss. The ground pork with NaCl 2.5% was more desirable in saltness than the ground pork with NaCl 3.0%. Replacing 50% of the sodium chloride with potassium chloride was more desirable to flavor, color, juiciness, and overall acceptability than replacing 50% of the sodium chloride with either magnesium chloride or calcium chloride. The ground pork with NaCl 2.5% or NaCl 1.25% ＋KCI 1.60% had higher pH value than the ground pork with NaCl 1.25% ＋MgCl2 0.67% or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with the ground pork with NaCl 2.5% had lower VBN value than the ground pork with either NaCl 1.25%＋KCI 1.60%, NaCl 1.25% ＋ MgCl2 0.67%, or NaCl 1.25% ＋CaCl2 0.79%. The ground pork with NaCl 1.25% ＋ CaCl2 0.67% had higher increase in total colony count than the ground pork with NaCl 2.5% or NaCl 1.25% ＋ CaCl2 0.79%. Cooking loss of ground pork with NaCl 2.5% was lowest and cooking loss of ground pork with NaCl 1.25% ＋ KCl 1.60% was highest. Potassium chloride would not be a substitute for sodium chloride in cooking loss and total colony count but potassium chloride more closely approximated the sensory properties of sodium chloride than either magnesium chloride or calcium chloride.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.514-520
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• 2008

This study addresses the development of a soy hamburger patty containing enzyme-treated textured soy protein (TSP) as a meat analogue. In order to reduce the beany flavor and enhance the texture, TSP was treated with 0.3% Flavourzyme for 5, 10, 20, or 30 min. The degree of hydrolysis and the water holding capacity of the TSP increased with increasing hydrolysis time. The oil binding capacity of the TSP also increased with increasing hydrolysis time, approaching the maximal value, 175.82%, at 30 min, whereas that of pork scored with the lowest value of 128.67%. The volume of pork was reduced to 81.5% as the result of heat treatment, whereas that of the TSP increased to 140.57%. The values of 'L', 'b', and '${\Delta}E$' differed significantly (p<0.001) with heat treatment, but the 'a' values did not differ significantly. With regard to texture, the hardness values were highest in the pork hamburger patty (PHP), and were lowest in the soy hamburger patty (SHP) containing untreated TSP. The hardness of the SHP containing TSP treated for 20 min did not differ significantly from that of the PHP. The cohesiveness and gumminess of the SHP treated for 20 min were highest, whereas those treated for 10 min were the lowest. The gumminess of the SHP treated for 20 min did not differ significantly from that of pork. The chewiness of the PHP was the highest, whereas that of the SHP treated for 5 min was the lowest. In our sensory evaluation, PHP evidenced the highest scores, followed by the SHP treated for 30 min, as color, texture, beany flavor, and overall quality all improved as the consequence of increasing enzyme treatment duration. In conclusion, it is believed that SHP has great potential as a substitute for meat, in that the flavor, texture, and beany flavor of SHP did not differ significantly from those of PHP.