Effect of Hydrocolloids on Physicochemical, Textural and Seneory properties of Pork Patties

Hysrocolloid류가 돈육 Patty의 이화학적.조직적.관능적 특성에 미치는 영향

  • 박충근 (대구공업대학 식품공업과) ;
  • 송형익 (대구공업대학 식품공학과) ;
  • 남주현 (대구공업대학 식품공학과 6a 문윤희) ;
  • 정인철 (경성대학교 식품공학과)
  • Published : 2000.08.01


This study was conducted to investigate the effect on quality of low fat pork patties containing various hydrocoloids such as sodium alginate, carboxymethy1 cellulose (CMC) and zanthan gum. Moisture contents of raw, cooked and reheated patties of control patty (20% fat) were lower than those of the hydrocolloids-added patties, and fat content patties was higher than other patties. Colors of raw and reheated patties were not different among four kinds of patties, but L-value of cooked patty adding sodium alginate and b-value of control patty were low significantly in comparison with other patties. Cooking and final yield of hydrocolloids-added patties was high significantly in comparison with control patty. Fat retention of cooked control patty was lower than hydrocolloids-added patties, and fat retentions of retention four kinds of patties were 89.7~93.1%. Hardness of cooked and reheated patties adding xanthan gum was low significantly in comparison with other patties, and chewiness was high in theorder of control patty, CMC, sodium alginate and xanthan gum. In case of water holding capacity, cooked and reheated hydrocolloids-added patties, and juiciness was superior in the order of xanthan gum, sodium alginate, CMC and control patty. On the whole, textural and sensory characteristics of patties containing hydrocolloids were superior to control patty.