Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.
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%.
Food and Biological Resources Examination Division, Korean Intellectual Property Office, Dunsan-dong, Seo-gu, Daejeon 302-701, Republic of Korea.
Yun-Sang
YS
Choi
Ji-Hun
JH
Choi
Doo-Jeong
DJ
Han
Hack-Youn
HY
Kim
Hyun-Wook
HW
Kim
Mi-Ai
MA
Lee
Hai-Jung
HJ
Chung
Cheon-Jei
CJ
Kim
D000818:Animals; D055598:Chemical Phenomena; D003296:Cooking; D018752:Diet, Fat-Restricted; D004041:Dietary Fats / Q000032:analysis; D004043:Dietary Fiber / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D019358:Fat Substitutes / Q000737:chemistry*; D005518:Food Preferences; D005527:Food, Fortified / Q000032:analysis*; D006801:Humans; D006863:Hydrogen-Ion Concentration; D007795:Laminaria / Q000737:chemistry*; D008461:Meat Products / Q000032:analysis*; D010858:Pigmentation; D011786:Quality Control; D056910:Republic of Korea; D012677:Sensation; D034421:Sus scrofa; D014867:Water / Q000032:analysis
D004041:Dietary Fats; D004043:Dietary Fiber; D004044:Dietary Proteins; D019358:Fat Substitutes; D014867:Water