The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking.
This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.
School of Food Biotechnology & Nutrition, Kyungsung University, Busan 48434, Korea.
Jong Youn
JY
Jeong
Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Seung Taek
ST
Lim
Department of Food Science & Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Cheon Jei
CJ
Kim
NaCl; cooking properties; fat level; ground pork patties; microwave cooking