Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties
- Authors
- Choi, Y. M.; Choe, J. H.; Cho, D. K.; Kim, B. C.
- Issue Date
- 2월-2012
- Publisher
- ELSEVIER SCI LTD
- Keywords
- Surimi-like material; Fat replacer; Low-fat meat products; Pork patties
- Citation
- MEAT SCIENCE, v.90, no.2, pp.292 - 296
- Indexed
- SCIE
SCOPUS
- Journal Title
- MEAT SCIENCE
- Volume
- 90
- Number
- 2
- Start Page
- 292
- End Page
- 296
- URI
- https://scholar.korea.ac.kr/handle/2021.sw.korea/106198
- DOI
- 10.1016/j.meatsci.2011.07.013
- ISSN
- 0309-1740
- 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.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - College of Life Sciences and Biotechnology > Division of Food Bioscience and Technology > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.