Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

Abstract

This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six groups; Con, non-treated patties; T0, reduced fat patties; T1 and T2, addition of 1 and 3 % BW; FT1 and FT2, addition of 1 and 3 % FBW. FBW showed significantly higher antioxidant activity and total phenolic contents than BW (P < 0.05). FT2 had significantly lower level of lipid oxidation than other groups (P < 0.05). The addition of BW and FBW increased the crude fiber content in pork patties, whereas it decreased the crude fat content compared to the control group (P < 0.05). BW and FBW significantly reduced expressible drip and cooking loss (P < 0.05). Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties. Texture profile analysis of patties revealed that the addition of BW and FBW significantly decreased the hardness and increased tenderness. The results suggested that BW and FBW exhibited substantial effects on improving the quality of pork patties. The 1 % BW (T1) and FBW (FT1) appeared to be the most effective means of improving the overall properties of pork patties.

The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen‐Stored Meat Products

“…The results obtained are compatible with the findings of Olszak and others (), who demonstrated that the presence of active substances contained in buckwheat grains significantly influenced lower TBARS values after cold storage of baked pâté. Also Park and others () proved the inhibiting properties of buckwheat and fermented buckwheat on the creation of TBARS in pork patties during 14 d of storage at the temperature of 4 °C. The lowest level of lipid oxidation was found for the sample enriched with fermented buckwheat at 3%.…”

Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides

“…Belonging to the Polygonaceae family, buckwheat grains are rich in high flavonoids, dietary fiber, essential minerals, vitamins (e.g., B1, C, and E), and quality protein contents [ 49 ]. Apart from its gluten-free status, the proteins of buckwheat are rich in essential arginine and lysine amino acids and present excellent nutritional quality with high digestibility and bioavailability of amino acids.…”

Effects of Replacing Breadcrumbs with Buckwheat, Chickpea, Corn and Mil-let Flour in Gluten-Free Meatball Formulation

“…Therefore, it is necessary to advance the new ingredients and formulations, *  Corresponding author email: asmtbb@gmail.com especially to produce gluten-free meat products. Buckwheat (Fagopyrum esculentum Moench), a type of pseudo-cereal, has been suggested as a good alternative for celiac patients because it contains bio-quality proteins, high levels of dietary fiber, flavonoids and essential minerals (Park et al 2016). The chickpea (Cicer aeritinum L.) is the most consumed legume in the world.…”