The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Optimization Processing and Quality Characteristics of Pork Patty Prepared with Soybean Oil

대두유 첨가 돈육 패티의 제조 조건 최적화 및 품질 특성

  • Jung, Eunkyung (Dept. of Food an Nutrition, Yuhan University) ;
  • Joo, Nami (Dept. of Food and Nutrition, Sookmyung Women's University)
  • 정은경 (유한대학교 식품영양학과) ;
  • 주나미 (숙명여자대학교 생활과학대학 식품영양학과)
  • Received : 2014.02.11
  • Accepted : 2014.04.10
  • Published : 2014.04.30
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Abstract

The purpose of this study was to determine the optimal mixing conditions of soybean oil and bread crumbs mixture for pork patty. The experiment was designed according to the central composite design of response surface methodology. There were ten experimental points, including two replicates for soybean oil and bread crumbs. The physicochemical and mechanical analyses of each sample, including pH, cooking loss, thickness increase, moisture content, lightness, hardness, adhesiveness, springiness, chewiness, and gumminess showed significant differences (p<0.05). The results of sensory evaluation showed significant differences in tenderness, juiciness, and overall quality (p<0.05). The optimum formulation calculated by numerical and graphical method was 13.61 g of soybean oil and 6.35 g of bread crumbs. The results obtained in this study will be useful to the meat industry, which tends to decrease the saturated fatty acid content with a concomitant enrichment in the unsaturated fatty acids content.

Keywords

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