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

Abstract

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

“…The shrinkage of patties was determined as described by Jeong et al (2016) . The initial thickness or diameter of the raw patties was measured using Vernier calipers (#530-101, Mitutoyo, Kawasaki, Japan).…”

Effects of Salt Reduction and the Inclusion of Seaweed (Kappaphycus alvarezii) on the Physicochemical Properties of Chicken Patties

“…difference in diameter and thickness shrinkage (p < 0.05) but adding seaweed as a substitute could reduce the shrinkage of the diameter and thickness of chicken patties [44]. The formation of carrageenan gel structure by potassium and calcium ions in Kappaphycus alvarezii can increase the linkages with the meat-protein matrix to absorb and improve the water and fat-holding properties, which resulted in a reduction in the shrinkages of the patties [43].…”