Effect of Conjugated Linoleic Acid Additives on Quality Characteristics of Pork Patty

Conjugated Linoleic Acid 첨가가 돈육 패티의 품질특성에 미치는 효과

  • Joo, Seon-Tea (Division of Animal Science, Gyeongsang National University) ;
  • Lee, Jeong-Ill (Division of Animal Science, Gyeongsang National University) ;
  • Hah, Kyung-Hee (Division of Animal Science, Gyeongsang National University) ;
  • Ha, Yeong-Lae (Department of Agricultural Chemistry , Gyeongsang National University) ;
  • Park, Gu-Boo (Division of Animal Science, Gyeongsang National University)
  • Published : 2000.02.28

Abstract

Effects of conjugated linoleic acid (CLA) on physico-chemical properties of cooked ground pork patty were investigated for 11 days at $4^{\circ}C$. Pork patties containing 0, 1, 2, and 3% CLA were cooked at $90^{\circ}C$ for 30 min. The contents of crude protein and fat did not change whereas the content of ash and water decreased as the level of CLA enhanced. Lipid oxidation as measured by thiobarbituric reactive substances of patty was inhibited by addition of CLA. CLA treatment also reduced nitrite and cholesterol content and changed fatty acid composition. Consequently, given these positive effects of CLA, it may be assumed that CLA could be used as a fat additive for value-added pork patty.

Keywords

conjugated linoleic acid;pork patty;fat additive