Abstract
This study evaluates the effect of replacing fat with surimi-like material (SLM) made from the porcine longissimus dorsi muscle on the physicochemical and sensory characteristics of pork patties. Pork patties were produced with different levels of fat and SLM using a commercial method. Pork patties produced with 20% SLM had the lowest fat content (1.76%, P< 0.001), and had a higher cooking yield (87.41 vs. 78.57%, P< 0.05) and less shrinkage (4.01 vs. 9.02%, P< 0.001) than patties produced with 20% back-fat (control). Moreover, patties produced with SLM exhibited more acceptable organoleptic characteristics, including tenderness (P< 0.01) and overall acceptability (P< 0.001), than full-fat control patties. These results indicated that SLM cannot only be used as a fat replacer, but that it also improves the physicochemical and sensory characteristics of low-fat pork patties.
| Original language | English |
|---|---|
| Pages (from-to) | 292-296 |
| Number of pages | 5 |
| Journal | Meat Science |
| Volume | 90 |
| Issue number | 2 |
| DOIs | |
| Publication status | Published - 2012 Feb |
Bibliographical note
Funding Information:This research was supported by iPET (the Korea Institute of Planning and Evaluation for Technology of Food, Agriculture, Forestry, and Fisheries). The authors thank the Korea University Food Safety Center for the use of their equipment and facilities.
Keywords
- Fat replacer
- Low-fat meat products
- Pork patties
- Surimi-like material
ASJC Scopus subject areas
- Food Science