Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Effects of Pectin and Potato Starch on the Quality Characteristics of Low-Fat Pork Patties

펙틴 및 감자전분 첨가가 저지방 돈육 패티의 품질에 미치는 영향

  • 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 : 2007.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

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.

Keywords

References

  1. AOAC. 1995. Official Methods of Analysis of AOAC. 16th ed
  2. Association of official analytical chemists, Washington DC Berry BW. 1994. Properties of low-fat, nonbreaded pork nuggets with added gums and modified starches. J Food Sci 59: 742-746 https://doi.org/10.1111/j.1365-2621.1994.tb08117.x
  3. Bray GA, Popkin BM. 1998. Dietary fat intake does affect obesity. Am J Clin Nutr 68: 1157-1173 https://doi.org/10.1093/ajcn/68.6.1157
  4. Candogan K, Kolsarici N. 2003a. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin. Meat Science 64: 207-214 https://doi.org/10.1016/S0309-1740(02)00182-1
  5. Candogan K, Kolsarici N. 2003b. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters. Meat Science 64: 199-206 https://doi.org/10.1016/S0309-1740(02)00181-X
  6. Chin KB. 2002. Manufacture and evaluation of low-fat meat products (a review). Korean J Food Sci Ani Resour 22: 363-372
  7. Chin KB, Kim WY, Kim KH. 2005. Physicochemical and textural properties, and antimicrobial effects of low-fat comminuted sausages manufactured with grapefruit seed extract. Korean J Food Sci Ani Resour 25: 141-148
  8. Colmenero FJ. 1996. Technologies for developing low-fat meat products. Trends in Food Science & Technology 7: 41-48 https://doi.org/10.1016/0924-2244(96)81327-6
  9. Egbert WR., Huffman, DL, Chen C, Dylewski DP. 1991. Development in low-fat ground beef. Food Technol 45: 64-73
  10. Fogeding EA, Ramsey SR. 1986. Effect of gums on low-fat meat batters. J Food Sci 51: 1496-1498
  11. Giese J. 1996. Fats, oils and fat replacers. Food Technol 50: 78-83
  12. Hassel CA. 1993. Nutritional implications of fat substitutes. Cereal Foods World 38: 142-144
  13. Jeon DS, Moon YH, Park KS, Jung IC. 2004. Effects of gums on the quality of low fat chicken patties. J Korean Soc Food Sci Nutr 33: 193-200 https://doi.org/10.3746/jkfn.2004.33.1.193
  14. Khalil AH. 2000. Quality characteristics of low-fat beef patties formulated with modified com starch and water. Food Chem 68: 61-68 https://doi.org/10.1016/S0308-8146(99)00156-9
  15. Kim CJ, Chae YC, Lee ES. 2001. Changes of physico-chemical properties of beef tenderoin steak by cooking methods. Korean J Food Sci Ani Resour 21: 314-322
  16. Kim SJ, Choi WS, You SG, Min YS. 2007. Effect of glucomannan on quality and shelf-life of low-fat chicken patty. Korean J Food Sci Technol 39: 55-60
  17. Lichtenstein AH, Kennedy E, Barrier P, Danford D, Ernst ND, Grundy SM, Leveille GA, Van Hom L, WiJliarns CL, Booth SL. 1998. Dietary fat consumption and health. Nutr Rev 56(suppl): S3-28 https://doi.org/10.1111/j.1753-4887.1998.tb01642.x
  18. Park CK, Song HI, Nam JH, Moon YH, Jung IC. 2000. Effect of hydrocolloids on physicochemical, textural and sensory properties of pork patties. J Korean Soc Food Sci Nutr 29: 586-591
  19. Park JC, Jeong JY, Lee ES, Choi JH, Choi YS, Yu LH, Paik RD, Kim CJ. 2005. Effects of replaced plant oils on the quality properties in low-fat hamburger patties. Korean J Food Sci Technol 37: 412-417
  20. Park SJ, Woo NRYY, Kang MH. 2004. Potential of fat substitutes. Food Sci Industry 37: 26-35
  21. Park SY, Chin KB, Yoo SS. 2005. Flavor compounds and physicochemical properties of low-fat functional sausages manufactured with chitosans during refrigerated storage. Korean J Food Sci Ani Resour 25: 285-294
  22. Serdaroglu M. 2006. Improving low fat meatball characteristics by adding whey powder. Meat Science 72: 155-163 https://doi.org/10.1016/j.meatsci.2005.06.012
  23. Song HI, Park CK, Nam JH, Yang JB, Kim DS, Moon YH, Jung IC. 2002. Quality and palatability of beef patties containing gums. J Korean Soc Food Sci Nutr 31: 64-68 https://doi.org/10.3746/jkfn.2002.31.1.064
  24. Troutt ES, Hunt MC, Johnson DE, Claus JR, Kastner CL, Kropf DH. 1992. Characteristics of low-fat ground beef containing texture-modifying ingredients. J Food Sci 57: 25-29 https://doi.org/10.1111/j.1365-2621.1992.tb05416.x
  25. Turhan S, Sagir I, Ustun NS. 2005. Utilization of hazelnut pellicle in low-fat beef burgers. Meat Science 71: 312-316 https://doi.org/10.1016/j.meatsci.2005.03.027
  26. Warshaw H, Franz M. 1996. Fat repalcers: their use in foods and role in diabetes medical nutrition therapy. Diabetes Care 19: 1294-1303 https://doi.org/10.2337/diacare.19.11.1294
  27. Winger, RJ, Fennema O. 1976. Tenderness and water holding properties of beef muscle as influenced by freezing and subsequent storage at $-3^{\circ}C\;or\;15^{\circ}C$. J Food Sci 41: 1433-1438 https://doi.org/10.1111/j.1365-2621.1976.tb01189.x
  28. Yilmaz I. 2005. Physicochemical and sensory characteristics of low fat meatballs with added wheat bran. J Food Eng 69: 369-373 https://doi.org/10.1016/j.jfoodeng.2004.08.028