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KMID : 0613820190290121351
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Journal of Life Science
2019 Volume.29 No. 12 p.1351 ~ p.1357
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Quality Characteristics of Low-Fat Plant Oil Emulsion Pork Patties
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Choi Young-Jun
Lee Si-Hyung
Lee Kyoung-Sook
Choi Gang-Won
Lee Kyung-Soo
Jung In-Chul
Shim Dong-Wook
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Abstract
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This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L* and a* values were observed in CON. The b* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.
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KEYWORD
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Animal fat replacer, low-fat pork patty, plant oil emulsion, fatty acid composition, quality characteristics
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