Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties
DC Field | Value | Language |
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dc.contributor.author | Choi, Y. M. | - |
dc.contributor.author | Choe, J. H. | - |
dc.contributor.author | Cho, D. K. | - |
dc.contributor.author | Kim, B. C. | - |
dc.date.accessioned | 2021-09-06T10:40:00Z | - |
dc.date.available | 2021-09-06T10:40:00Z | - |
dc.date.created | 2021-06-19 | - |
dc.date.issued | 2012-02 | - |
dc.identifier.issn | 0309-1740 | - |
dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/106198 | - |
dc.description.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. (C) 2011 Elsevier Ltd. All rights reserved. | - |
dc.language | English | - |
dc.language.iso | en | - |
dc.publisher | ELSEVIER SCI LTD | - |
dc.subject | TEXTURE PROFILE ANALYSIS | - |
dc.subject | COLORECTAL-CANCER | - |
dc.subject | MEAT QUALITY | - |
dc.subject | OAT FIBER | - |
dc.subject | BEEF | - |
dc.subject | CARRAGEENAN | - |
dc.subject | SAUSAGE | - |
dc.subject | LEVEL | - |
dc.subject | FLOUR | - |
dc.subject | WATER | - |
dc.title | Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties | - |
dc.type | Article | - |
dc.contributor.affiliatedAuthor | Kim, B. C. | - |
dc.identifier.doi | 10.1016/j.meatsci.2011.07.013 | - |
dc.identifier.scopusid | 2-s2.0-80555126769 | - |
dc.identifier.wosid | 000297781500003 | - |
dc.identifier.bibliographicCitation | MEAT SCIENCE, v.90, no.2, pp.292 - 296 | - |
dc.relation.isPartOf | MEAT SCIENCE | - |
dc.citation.title | MEAT SCIENCE | - |
dc.citation.volume | 90 | - |
dc.citation.number | 2 | - |
dc.citation.startPage | 292 | - |
dc.citation.endPage | 296 | - |
dc.type.rims | ART | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.subject.keywordPlus | TEXTURE PROFILE ANALYSIS | - |
dc.subject.keywordPlus | COLORECTAL-CANCER | - |
dc.subject.keywordPlus | MEAT QUALITY | - |
dc.subject.keywordPlus | OAT FIBER | - |
dc.subject.keywordPlus | BEEF | - |
dc.subject.keywordPlus | CARRAGEENAN | - |
dc.subject.keywordPlus | SAUSAGE | - |
dc.subject.keywordPlus | LEVEL | - |
dc.subject.keywordPlus | FLOUR | - |
dc.subject.keywordPlus | WATER | - |
dc.subject.keywordAuthor | Surimi-like material | - |
dc.subject.keywordAuthor | Fat replacer | - |
dc.subject.keywordAuthor | Low-fat meat products | - |
dc.subject.keywordAuthor | Pork patties | - |
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