| Literature DB >> 22227100 |
Yun-Sang Choi1, Ji-Hun Choi, Doo-Jeong Han, Hack-Youn Kim, Hyun-Wook Kim, Mi-Ai Lee, Hai-Jung Chung, Cheon-Jei Kim.
Abstract
Reduced-fat pork patties produced with the addition of Laminaria japonica powder were evaluated for the chemical composition, cooking characteristics and sensory properties. Reduced-fat pork patties containing L. japonica powder had significantly higher moisture, ash, carbohydrate content, yellowness, and springiness than the control sample (P<0.05). Protein and fat contents, energy value, lightness, redness, cooking loss, reduction in diameter, reduction in thickness, hardness, gumminess, and chewiness of the regular-fat (20%) control samples were significantly higher than reduced-fat pork patties containing L. japonica (P<0.05). The sensory evaluations indicated that the greatest overall acceptability in reduced-fat pork patties was attained at a L. japonica concentration of 1 or 3%. Pork patties with fat contents reduced from 20% to 10% and supplemented with 1 or 3% L. japonica had improved quality characteristics that were similar to the control patties containing a fat content of 20%.Entities:
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Year: 2011 PMID： 22227100 DOI： 10.1016/j.meatsci.2011.11.011
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209