Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
권호 표지
DOI QR코드

DOI QR Code

Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate

  • Kumar, Manish (Division of Livestock Products Technology, Indian Veterinary Research Institute) ;
  • Sharma, B.D. (Division of Livestock Products Technology, Indian Veterinary Research Institute)
  • Received : 2002.09.02
  • Accepted : 2002.12.04
  • Published : 2003.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. Ahmed, P. O., M. F. Miller, C. E. Lyon, H. M. Vaughters and J. O. Reagan. 1990. Physical and sensory characteristics of low-fat fresh pork sausages processed with various levels of added water. J. Food Sci. 55(3):625-628. https://doi.org/10.1111/j.1365-2621.1990.tb05192.x
  2. Akoh, C. C. 1998. Fat replacers. Food Technol. 52(3):47-53.
  3. AOAC. 1995. Official Methods of Analysis. 16th edn. Association of Official Analytical Chemists, Washington, DC.
  4. Barbut, S. and G. S. Mittal. 1996. Effects of three cellulose gums on the texture profile and sensory properties of low-fat frankfurters. International J. Food Sci. Technol. 31:241-247. https://doi.org/10.1046/j.1365-2621.1996.00337.x
  5. Bartekova Z., J. Dubravicky, G. Strmiskova, A. Simunicova and V. Buchtova. 1985. Effect of added soybean and milk proteins on technological and sensory properties of pork luncheon meat product. Bull. Potravina. Vyaku. 24(1):19-31.
  6. Berry, B. W. and D. M. Stiffler. 1981. Effect of electrical stimulation, boiling temperature, formulation and rate of freezing on sensory, cooking, chemical, physical properties of ground beef patties. J. Food Sci. 46:1103-1106. https://doi.org/10.1111/j.1365-2621.1981.tb03000.x
  7. Bhoyar, A. M., N. K. Pandey, S. K. Anand and S. S. Verma. 1998. Effect of extending restructured chicken steaks with milk coprecipitates. J. Food Sci. Technol. 35:90-92.
  8. Bloukas, J. G. and E. D. Paneras. 1996. Quality characteristics of low-fat frankfurters manufactured with potato starch, finely ground toasted bread and rice bran. J. Muscle Foods 7(1):109-129. https://doi.org/10.1111/j.1745-4573.1996.tb00590.x
  9. Bourne, M. C. 1982. Food Texture and Viscosity: Concept and Measurement (Ed. G. F. Stewart, B. S. Schweigert and J. Hawthorn). Academic Press Inc., New York.
  10. Brady, P. L., F. K. Mckeith and M. E. Hunence. 1985. Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves. J. Food Sci. 50:15-37.
  11. Bullock, K. B., D. L. Huffman, W. B. Egbert, W. B. Mikel, D. D. Bradford and W. R. Jones. 1994. Storage stability of low-fat ground beef made with lower value cuts of beef. J. Food Sci. 59(1):6-9. https://doi.org/10.1111/j.1365-2621.1994.tb06884.x
  12. Chowdhary, J., S. Kumar and R. C. Keshri. 1994. Physicochemical and organoleptic quality of chicken patties incorporating texturized soy proteins. Indian J. Poult. Sci. 29: 204-206.
  13. Confrades, S., J. Carballo and F. J. Colmenero. 1997. Heating rate effects on high-fat and low-fat frankfurters with a high content of added water. Meat Sci. 47:105-114. https://doi.org/10.1016/S0309-1740(97)00042-9
  14. Cremer, M. L. and J. R. Chipley. 1977. Satellite food service system: Time and temperature and microbiological and sensory quality of precooked frozen hamburger patties. J. Food Prot., 40:603-607. https://doi.org/10.4315/0362-028X-40.9.603
  15. El-Magoli, S. B., S. Laroria and P. M. T. Hansen. 1996. Flavor and texture characteristics of low-fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42(2): 179-193. https://doi.org/10.1016/0309-1740(95)00032-1
  16. Giese, J. 1992. Developing low-fat meat products. Food Technol. 46(4):100-106.
  17. Gregg, L. L., J. R. Claus, C. R. Hackney and N. G. Marriott. 1993. Low-fat high added water bologna from massaged, minced batter. J. Food Sci. 58:259-264. https://doi.org/10.1111/j.1365-2621.1993.tb04251.x
  18. Hung, S. C. and J. F. Zayas. 1992. Functionality of milk proteins and corn germ protein flour in comminuted meat products. J. Food Qual, 15:139-152. https://doi.org/10.1111/j.1745-4557.1992.tb00982.x
  19. Hynd, J. 1970. Utilization of milk proteins. J. Soc. Dairy Technol. 23(2):95-99. https://doi.org/10.1111/j.1471-0307.1970.tb01117.x
  20. Jay, J. M. 1996. Modern Food Microbiology. 4th edn., CBS Publishers and Distributors, New Delhi.
  21. Jo, C., J. I. Lee and D. U. Ahn. 1999. Lipid oxidation, color changes and volatiles production in irradiated pork sausages with different fat content and packaging during a storage. Meat Sci. 51(4):355-361. https://doi.org/10.1016/S0309-1740(98)00134-X
  22. Keeton, J. T. 1983. Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48:878-881,885. https://doi.org/10.1111/j.1365-2621.1983.tb14921.x
  23. Keeton, J. T. 1994. Low-fat meat products-Technological problems with processing. Meat Sci. 36:261-276. https://doi.org/10.1016/0309-1740(94)90045-0
  24. Kesava Rao, V., B. N. Kowale, B. D. Sharma and P. L. Yadav. 1998. Incorporation of low-calcium milk co-precipitate in lowfat mutton balls. In National Symposium on changing role of biochemistry and biotechnology in livestock health and production.IVRI, Izatnagar, April 16-17, 77(Abstr.).
  25. Kulikova, V. V. and S. N. Osipov. 1981. Increasing stability of properties of chopped meat semi-manufactured products during low-temperature action of protein addition (c.f. FSTA 14:58827).
  26. Kulshrestha, S. A. and K. S. Rhee. 1996. Precooked reduced fat beef patties, chemical and sensory quality as affected by sodium ascorbate, lactate and phosphatase. J. Food Sci. 61(5):1052. https://doi.org/10.1111/j.1365-2621.1996.tb10931.x
  27. Labuza, T. P. 1971. Kinetics of lipid oxidation in foods. Critical Review. Food Technol. 2:355-358. https://doi.org/10.1080/10408397109527127
  28. Lawson, M. A. 1994. Milk proteins as food ingredients. Food Technol. 48(10):101.
  29. Lin, K. W. and C. H. Chuang. 1999. Effect of dipping raw materials on the physico-chemical properties and shelf life of low-fat Chinese style sausage. Food Sci. Taiwan, 26(6):583.
  30. Lucca, P. A. and B. J. Tepper. 1994. Fat replacers and the functionality of fat in foods. Trends in Food Sci. Technol. 5:12-19. https://doi.org/10.1016/0924-2244(94)90043-4
  31. Malyshko, T. S. 1986. Use of milk proteins in the manufacture of a meat paste from by-products. Pischevaya Promyshlennost, 32:85-87.
  32. Manish Kumar 2001 Efficacy of different fat replacers on the processing quality and storage stability of low-fat pork patties. Ph.D. Thesis, Indian Veterinary Research Institute, Izatnagar, India.
  33. Mendoza, E., M. L. Garcia, C. Casa and M. D. Selgas. 2001. Inulin as fat substitute in low-fat, dry fermented sausages. Meat Sci. 57:387-393. https://doi.org/10.1016/S0309-1740(00)00116-9
  34. Moon, J. D., G. B. Park, B.Y. Park, T. S. Park, J. S. Kim, J. L. Lee, T. S. Shin and D. J. Song. 1996. Effects of seed oils, water and carrageenan on the chemical properties of low-fat sausages during cold storage. Korean J. Anim. Sci. 38(4):423-428.
  35. Muller, L. L. 1982. Manufacture of casein, caseinates and coprecipitates. In: Development in Dairy Chemistry-1.Proteins (Ed. P. F. Pox), Applied Science Publisher.
  36. Patil, 2000. Quality of chicken patties incorporated with different milk proteins. M.V.Sc. Thesis, IVRI, Izatnagar, India.
  37. Pietrasik, Z. 1999. Effect of content of protein, fat and modified starch on binding textural characteristics, and color of comminuted scalded sausages. Meat Sci. 51:17-25. https://doi.org/10.1016/S0309-1740(98)00068-0
  38. Rao, K. H., A. S. R. Anjaneyulu, R. R. B. Singh, P. C. Dubey and P. L. Yadav. 1997. Quality of nuggets and patties from mutton with incorporation of milk co-precipitates. J. Food Sci. Technol. 34:331-334.
  39. Rogov, I. A., N. K. Zhuravskaya, A. P. Roslova, V. N. Pimenskaya. T. P. Perkel and V. V. Kulikova. 1980. Utilization of milk coprecipitates and soy protein isolate in the manufacture of combination meat products. In Proceedings 1980 European Meeting Meat Research workers No. 26: pp. 347-350.
  40. Rudolph, U. and R. Hansen. 1986. Use of milk protein in mixed meat products-a contribution towards finding substrates for meat. Mathe. Natursis. Schaft. Reihe, 35(7):671-672.
  41. Santos, R., J. Gonzalez, J. Yanez, M. Toledo, R. D. Hombre and Z. Frometa. 1994. Use of milk co-precipitates in meat products: Effect on sensory, nutritional and microbiological quality. Alimentaria, 31:179-185.
  42. Sanderson, W. B. 1988. Dairy ingredients for the food industry. Bull.IDF., 224:33-35.
  43. Sen, A. R., B. D. Sharma and P. L. Yadav. 1994. Effect of milk coprecipitate on physico-chemical and sensory quality of chicken loaf. Indian J. Poult. Sci. 29(2):201-203.
  44. Snedecor, G. W. and W. G. Cochran. 1989. Statistical Methods, 8th Edn. Iowa State University Press, Ames, Iowa.
  45. Tarladgis, B. G., B. M. Watts, M. T. Younathan and L. R. Dugan. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil. Chem. Soc., 37:44-48. https://doi.org/10.1007/BF02630824
  46. Yang, A., G. R. Trout and B. J. Shay. 1995. Evaluation of carrageenan, isolated soy protein and a modified starch in lowfat frankfurters. Proceedings, 41st Annual International Congress of Meat Sci. and Technol., San Antonio, Texas, USA, 20-25 August, 1995, Vol. 2, 435-436.
  47. Yin, M. C., H. Y. Tu and W. S. Cheng. 1998. Application of alpha tocopherol in dry Chinese pork/chicken sausage. J. Muscle Foods 9(4):365-374. https://doi.org/10.1111/j.1745-4573.1998.tb00741.x

Cited by

  1. Studies on Processing and Shelf Life of Pork Nuggets with Liquid Whey as a Replacer for Added Water vol.2, pp.1, 2007, https://doi.org/10.3923/ajft.2007.38.43
  2. Quality and Shelf-Life of Smoked Chevon Sausages Packed under Vacuum and Stored at 4±1°C vol.2, pp.4, 2007, https://doi.org/10.3923/ajft.2007.238.247
  3. QUALITY AND STORAGE STABILITY OF CHICKEN MEAT PATTIES INCORPORATED WITH LINSEED OIL vol.34, pp.5, 2011, https://doi.org/10.1111/j.1745-4557.2011.00395.x
  4. Prevention of lipid oxidation in muscle foods by milk proteins and peptides: A review pp.1525-6103, 2016, https://doi.org/10.1080/87559129.2016.1261297
  5. Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties vol.20, pp.4, 2007, https://doi.org/10.5713/ajas.2007.588