Quality Characteristics of Pork Patties Added with Soybean-Curd Residues

Joo, ShinYoun; Seo, Dongil; Yeon, Choi Hae

doi:10.3746/jkfn.2019.48.2.260

Cited by 4 publications

(1 citation statement)

References 27 publications

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“…They are frequently adopted to evaluate the quality of raw meat and its processed products and are considered highly correlated with their eating quality [ 8 , 9 ]. Joo, et al [ 13 ] used flavor, taste, and texture as key parameters to assess the addition of soybean-curd residues to the quality of pork patties. Protein, moisture, ash, and other nutrients were used to evaluate the quality of hamburger patties produced with pork leg and head meat [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Zhang

et al. 2022

Foods

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To characterize the quality of widely consumed pork in China, the chemical compositions and other indexes of five breeds of pork were compared. The results indicated that the moisture content, sensory flavor, and overall acceptability of Pipa pork (PPP) were superior to other breeds. The fat content and essential amino acids (EAA) of Yihao native pork (YNP) were significantly (p < 0.05) higher than in other breeds. The protein content, the total amount of amino acids, and perceptible flavor of Tibetan black pork (TBP) were higher than in other breeds. The protein nutrition profiles of manor black pork (MBP) and TBP were better than in others. The equivalent umami concentration (EUC) value of white pork (WP) was significantly (p < 0.05) higher than in others; however, the health risk of its fatty acid content was higher. There were unique protein and flavor chemicals in YNP, TBP, and PPP, which may be useful for distinguishing their authenticity.

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Section: Introductionmentioning

confidence: 99%

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Zhang

et al. 2022

Foods

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Development of a Alternative Meat Patty Using Leghemoglobin Extracted from Soybean Root Nodules

Kim¹,

Hwang²,

Shin³

2021

easdl

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Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara

Shin

Hwang

Han

et al. 2022

Foods

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We developed a vegetable alternative to meat patties using Aruncus dioicus var. kamtschaticus Hara (A. dioicus) and used it to generate basic data for the alternative meat market by comparing nutritional and microbiological components with commercially available vegetable and meat patties. Nutrient analysis, microbiological analysis, chromaticity, and texture analysis were performed on substitute meat patties (SMPs) with A. dioicus and commercially available vegetable and animal patties. Among sugars, the contents of fructose and maltose were respectively high in commercial meat patties (CMPs) and SMPs. SMPs were low in saturated and trans-fat, and high in ω-3 fatty acids. The contents (in descending order) of leucine > phenylalanine > threonine > isoleucine were high in SMPs and commercial vegetable patties (CVPs). Qualitative and quantitative findings of Escherichia coli (E. coli) and Staphylococcus aureus were all negative. Our SMPs had high lightness (L*), low redness (a*), and low yellowness (b*). The hardness, chewiness, and resilience of our SMPs were lower than those of other vegetable and animal patties. Considering our results, the method of manufacturing SMPs developed in the present study allows meat to be flavored without significant nutritional differences compared with commercially available CMPs. Our findings provide a base for studies on future meat alternatives.

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Quality Characteristics of Pork Patties Added with Soybean-Curd Residues

Cited by 4 publications

References 27 publications

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Comparison of Nutrition and Flavor Characteristics of Five Breeds of Pork in China

Development of a Alternative Meat Patty Using Leghemoglobin Extracted from Soybean Root Nodules

Quality Characteristics of Substitute Meat Patties Developed Using Aruncus dioicus var. kamtschaticus Hara

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