Physicochemical Characteristics of Ground Pork with Safflower Seed Powder as an Animal Fat Replacer

Abstract

This study was carried out to investigate the effect of the addition of safflower seed (Carthamus tinctorius L.) on the physicochemical properties of ground pork as an animal fat replacer. Three types of ground pork were evaluated: 20% pork fat added (control), 10% pork fat and 10% safflower seed powder added (10% SS), and 20% safflower seed powder added (20% SS). The moisture, protein, and ash contents were highest in 20% SS, and the fat content was highest in the control (p<0.05). The cooking yield, moisture retention, fat retention, and water-holding capacity were highest in 20% SS, and the control showed a reduction in the diameter (p<0.05). The external and internal L-, a-, and b-values of the control were higher than those of the 10% SS and the 20% SS (p<0.05). The cholesterol content of the control, the 10% SS, and the 20% SS was 50.85, 21.77, and 17.91 mg/100 g, respectively, and that of the 20% SS was lowest among the samples (p<0.05). The linoleic acid content of the control, the 10% SS, and the 20% SS was 28.68%, 41.04%, and 54.26%, respectively. The total unsaturated fatty acid content of the control, the 10% SS, and the 20% SS was 50.53%, 55.76%, and 64.93%, respectively. The linoleic acid and the total unsaturated fatty acid content were highest in the 20% SS (p<0.05). There was no significant difference in amino acid composition.

Phenolic Composition, Antioxidant Activity and Anti-Adipogenic Effect of Hot Water Extract from Safflower (Carthamus tinctorius L.) Seed

“…The Carthamus tinctorius L. seed has been used in traditional medicine in Asia including in Korea. It has also been used for osteoporosis and arthritis therapy in Korea [ 29 ]. Lignin, flavonoids, and serotonin derivatives have been isolated from Carthamus tinctorius L. seed [ 11 ].…”

Physicochemical and Sensory Properties of Restructured Jerky with Four Additives

“…Park et al (2012) reported that dry-cured meat was tend to oxidative rancidity by oxidants while curing. The result of TBARS against restructured jerky which was added the amount of treatments was showed in Table 3.…”

“…Starch has been recognized as a filler in surimi and used to increase the firmness of products and enhance the gel strength (Kim and Lee, 1987; VerrezBagnis et al, 1993; Wu et al, 1985). Lots of studies have performed to reduce fat content in meat products and fat replacements that possess the similar physicochemical properties with fat, safflower seed addition (Park et al, 2012), potato powder addition (Ali et al, 2011), and hazelnut or olive oil in fermented sausages (Kayaardi and Gok, 2004; Yildiz-Turp and Serdaroglu, 2008).…”