Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Properties of Low-Fat Pork Patties Formulated with Carrageenan Alone or in Combination with Pectin or Potato Starch

Carrageenan에 pectin 및 potato starch를 혼합 첨가하여 제조한 저지방 돈육 patty의 특성연구

  • Joo, Sin-Youn (Department of Food Science & Nutrition, Daejin University) ;
  • Chung, Hai-Jung (Department of Food Science & Nutrition, Daejin University)
  • 주신윤 (대진대학교 식품영양학과) ;
  • 정해정 (대진대학교 식품영양학과)
  • Published : 2005.06.30
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Abstract

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.

Keywords

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