Cooking and Sensory Properties of Pork Crumbles as Affected by Pregelatinized Potato Starch, Crumble Diameter and Fat Content

Abstract

Pork crumbles were processed at two fat levels (15, 40%) with or without addition of modified pregelatinized potato starch and into two sizes (0.95 cm, 1.90 cm diameters). Following precooking and reheating, large-diameter crumbles were softer and more juicy than small crumbles. Those with 40% fat were less firm and had lower precooking yields, but they still received high juiciness scores even when processed without modified pregelatinized potato starch. Potato starch provided improvements in precooking yields, and reduced fat retention during precooking and reheating.

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

“…Tenderness increased significantly with an increase in fat levels. Similar results have been previously reported (Cross and others 1980;Kregel and others 1986;Troutt and others 1992b;Berry 1993Berry , 1994Bigner and Berry 1997;others 1997, 2002). Low-fat patties (5%, 10%) were less oily (P < 0.05) than higher-fat patties (15%, 20%, and 25%), but they were not different from each other.…”

“…Several studies have evaluated the effect of fat levels on the physicochemical and sensory properties of ground beef products (Troutt and others 1992b;Berry 1993Berry , 1994Berry , 1998Dreeling and others 2002;Suman and Sharma 2003) and ground pork products (Keeton 1983;Berry and Bigner 1996;Bigner and Berry 1997). Generally, differences in fat levels of ground meat products have affected the quality of cooked products.…”

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

“…Fat retention decreased ( p <0.05) from 76.70% to 43.49% in cooked ground pork patties as fat level increased from 10% to 25%. This was observed previously by several studies ( Berry, 1992 ; Bigner and Berry, 1997 ; Dreeling et al ., 2002 ; Rhee et al ., 1993 ) for conventional cooking methods. Similarly, for microwave cooking, Cannell et al .…”

“…Some studies have assessed the effect of composition on the physicochemical and sensory characteristics of ground meat products by conventional cooking ( Berry, 1992 ; Berry, 1993 ; Berry, 1994 ; Berry, 1998 ; Bigner and Berry, 1997 ; Cross et al ., 1980 ; Dreeling et al ., 2000 ; Dreeling et al, 2002 ; Keeton, 1983 ; Parizek et al, 1981 ; Suman and Sharma, 2003 ; Troutt et al ., 1992 ; van Laack et al ., 1996 ; Young et al ., 1991 ), by microwave cooking ( Das and Rajkumar, 2013 ; Jeong et al ., 2004 ; Jeong et al ., 2007 ; Picouet et al ., 2007 ; Ryyänen et al ., 2004 ), and both cooking methods ( Cannell et al ., 1989 ; Kirchner et al ., 2000 ; Mohammad et al ., 2010 ). In general, the composition, especially fat level, influences the cooking properties of ground patties as well as their overall qualities and the sensory characteristics of the final product.…”