• 한국축산식품학회지
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• 제35권3호
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• pp.307-314
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• 2015

In this study, we evaluated the effects of dietary fiber extracted from Algelica keiskei Koidz on the chemical composition, cooking characteristics, and sensory properties of chicken patties. The chicken patties with Algelica keiskei Koidz dietary fiber had significantly higher moisture and ash content, and yellowness than the control sample (p<0.05). Energy value, cooking loss, reduction in diameter, reduction in thickness, lightness, redness, hardness, cohesiveness, gumminess, and chewiness of the control samples was significantly higher than chicken patties with Algelica keiskei Koidz dietary fiber (p<0.05). The sensory evaluation indicated that the greatest overall acceptability in chicken patties was achieved at Algelica keiskei Koidz dietary fiber levels of 1% and 2%. Chicken patties supplemented with 2% Algelica keiskei Koidz dietary fiber had improved quality characteristics.

• 한국축산식품학회지
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• 제39권6호
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• pp.918-933
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• 2019

Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extracts (CEs) on suppression of fat oxidation and enhancement of quality characteristics of pork patties. Cacao nib powder was extracted in distilled water or 50%, 70%, or 99% ethanol. CEs prepared using 70% ethanol had the highest total phenolic and total flavonoid contents, and the highest 1,1-diphenyl-2-picrylhytdrazyl radical and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) radical scavenging activities. Decompression-concentrated CEs prepared using 70% ethanol and 0.1% ascorbic acid were added to pork patties, and the physiochemical properties of the patties were measured. The pH of all pork patties increased during storage, but tended to decrease according to the CEs content. CEs enhanced the preservation of redness and texture of the pork patties during storage. Analysis of thiobarbituric acid reactive substances (TBARS) in patties revealed that fat oxidation was highly suppressed in all treatment groups containing CEs during storage, and TBARS values decreased according to CE content. Treatment with 0.1% CE reduced fat oxidation to a level similar to that of treatment with 0.1% ascorbic acid. Consumer flavor preference increased according to CE content, and overall preference was the highest for patties prepared with 0.05% and 0.075% CEs. Overall, 70% ethanol was found to be the optimal concentration for extraction of cacao nibs, and adding 0.05% or 0.075% CEs to pork patties yielded the highest quality.

• Asian-Australasian Journal of Animal Sciences
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• 제17권4호
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• pp.548-553
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• 2004

Patties were prepared using Barbari male goats meat (age about 4 yrs) and packed in HDPE under vacuum (VP) and aerobically (AP). Packed patties were stored at 4$\pm$1$^{\circ}C$ and evaluated for physico-chemical, microbiological and sensory changes on days 0, 5, 10, 15, 20 and 25. Overall mean water activity ($a_{w}$), moisture (%), fat (%), pH, TBA number and W-B shear force values (kg/$cm^{2}$) of patties were 0.983, 61.93, 18.39, 6.38, 0.150 and 0.86, respectively. Except pH that was significantly higher and TBA number significantly lower in VP patties, treatment had no significant (p>0.05) effect on other physico-chemical traits. However, storage period significantly (p<0.05) affected physico-chemical traits. Moisture (63.79%) and $a_{w}$ (0.985) were significantly (p<0.05) higher on day 25. Patties became firmer on day 20 onwards as indicated by higher W-B shear force. Though packaging method had no significant effect, storage period influenced microbial counts. The standard plate counts (SPC), which were initially log 5.98 CFU/g decreased significantly (p<0.05) on day 10 followed by steady increase and reaching log 4.89 on day 25. Almost similar trend was observed for psychrotrophic bacteria counts. Lactic acid bacteria counts declined as the storage period progressed. Coliforms, and yeast and mould counts were either not detected by the method used or were very low in numbers. All samples of AP patties revealed swollen, greasy and sticky surface with spongy texture on day 20 whereas only some of the VP patties shown such changes on day 20. Results indicated that vacuum packaging had definite advantage in preserving the sensory quality of patties than aerobic packaging but it did not help in extending the shelf-life beyond 15 days.

• 한국식품조리과학회지
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• 제23권6호
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• pp.824-831
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• 2007

This study was conducted to investigate the quality characteristics of low-fat pork patties containing fat replacers. Pectin(PE) and potato starch(PO) were added as fat replacers and physicochemical properties of the patties were evaluated after oven-roasting or pan-frying. Uncooked and cooked pork patties formulated with the fat replacers were higher in moisture and ash content and lower in fat content than those of the control. The cooking yield and reduction in diameter of the patties were significantly improved by the addition of PE or PO and oven-roasting exhibited a higher cooking yield and lower reduction in diameter than pan-frying (p<0.05). Water holding capacity(WHC) and fat retention were highest in the patties formulated with PE, while the control had the lowest WHC when cooked by oven-roasting. The Hunter L (lightness) values were not different among the patties but the Hunter a (redness) and b (yellowness) values of the low fat pork patties were higher than those of the control and oven-roasting produced higher redness values than pan frying. Hardness and brittleness were lowest in the patties with PE, while cohesiveness and springiness showed no difference among the patties (p<0.05). The sensory analysis results showed that the use of PE or PO improved the overall acceptability of the low-fat pork patties. After 30 days of storage at $-20^{\circ}C$, pH and cooking yield decreased slightly, while hardness increased in all the patties.

• 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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• 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.

• 한국식품영양과학회지
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• 제43권5호
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• pp.698-704
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• 2014

본 연구에서는 돈육의 육류 함량 일부를 율피분말로 대체하여 0, 1, 3, 5%의 패티를 제조하여 항산화 활성과 이화학적 품질특성을 측정하고 관능평가를 실시하였다. 율피 패티의 총 페놀 함량과 DPPH 라디칼 소거능은 율피 함량에 따라 유의적으로 증가하였다. 패티의 pH와 수분 함량은 율피분말에 따른 유의적인 차이가 없었으며 가열손실율은 율피분말 첨가량에 따라 유의적으로 감소하였고, 직경감소율은 유의적이진 않았지만 첨가량에 따라 감소하는 경향을 보였다. 가열 전후 모두 패티의 L값은 유의적으로 감소했으며 a값은 유의적으로 증가했다. 그러나 b값의 경우 가열 전에는 율피분말 첨가량에 따라 증가하였으나 가열 후 패티의 b값은 첨가량과 반비례하여 감소하는 경향을 보였다. 조직감 측정 결과 율피분말 첨가량에 따라 경도, 씹힘성, 검성, 응집성이 유의적으로 증가하였다. 소비자 기호도 검사 결과 향미와 맛을 제외한 전반적인 기호도, 외관, 색도, 조직감에서 유의적인 차이를 나타냈는데, 1% 첨가군이 가장 높은 점수를 받았으며 3% 첨가군은 조직감을 제외한 항목에서 대조군보다 높은 점수를 받았다. 이러한 결과로 보아 돈육 패티 제조시 1~3%의 율피분말의 첨가는 패티의 항산화 활성뿐 아니라 품질특성을 향상시키고 기호도를 증가시키는 것으로 사료된다.

• 한국축산식품학회지
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• 제28권5호
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• pp.535-542
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• 2008

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate, and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the addition of phosphate increased the hardness with both reheating methods.

• 한국축산식품학회지
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• 제43권1호
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• pp.25-45
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• 2023

This study evaluated the antibacterial and antioxidant activities of ethanol extract of calamansi pulp (CPE) and its effect on quality and biogenic amine (BAs) formation in pork patties during storage. The CPE were prepared in various conditions (ethanol concentrations of 50%, 70%, and 90% with extraction periods of 3 and 6 days). The extract with potent antibacterial and antioxidant activities (90%, 6 days) was selected for addition to pork patties. Three groups were tested: Control (without extract addition), CPE addition at 0.2% w/w (0.2PCPE), and 0.4% w/w (0.4PCPE). The addition of CPE inhibited the formation of BAs, mainly cadaverine, histamine, and tyramine, in pork patties during storage. The pH and bacterial count of pork patties decreased significantly in a concentration-dependent manner following the addition of CPE. The instrumental color (CIE L^*, CIE a^*, and CIE b^*) tended to be higher in 0.4PCPE than in the control during storage. The thiobarbituric acid reactive substances and volatile basic nitrogen (VBN) values of pork patties were affected by CPE, showing a reduction toward lipid oxidation at any storage period, and maintaining the lowest VBN value in 0.4PCPE at the final storage day. Similarly, the reduction of total BAs in pork patties was observed ranged between 3.4%-38.1% under treatment with 0.2% CPE, whereas 18.4%-51.4% under 0.4% CPE addition, suggesting significant effect of CPE to improve meat quality. These novel findings demonstrate the efficacy of 0.4% CPE as a natural compound to preserve the quality and reduce BAs formation in pork patties during storage.