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KMID : 1011620150310050588
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Korean Journal of Food and Cookey Science
2015 Volume.31 No. 5 p.588 ~ p.595
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Comparison of Pork Patty Quality Characteristics with Various Binding Agents
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최윤상:Yun-Sang Choi
성정민:Sung Jung-Min/박종대:Park Jong-Dae/전기홍:Jeon Ki-Hong/김영붕:Kim Young-Boong/구수경:Ku Su-Kyung/서동호:Seo Dong-Ho/오남수:Oh Nam-Soo
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Abstract
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The objective of this study is to investigate the effects of binding agents (carrageenan, transglutaminase, isolated soy protein, and wheat fiber) on the physicochemical and sensory characteristics of pork patties. One percent of each pork patty formulation was prepared with one of the following carrageenan, transglutaminase, isolated soy protein, or wheat fiber. The lightness and redness values of raw and cooked pork patties with carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). The water holding capacity, cooking yield, and moisture content of pork patties containing carrageenan, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05). However, the reduction in diameter and thickness was lower than the control (p<0.05). The protein and fat content of the pork patties were not significantly different between the control and patties with binding agent addition. The shear forces of the pork patties with transglutaminase, isolated soy protein, and wheat fiber were significantly higher than the control (p<0.05), while the pork patties with carrageenan were significantly lower than control (p<0.05). Among the sensory characteristics, tenderness, juiciness, and overall acceptability of pork patties containing carrageenan, transglutaminase, isolated soy protein, and wheat fiber were slightly higher, although there was no significant difference. Therefore, pork patties containing binding agents are useful in making new ground meat products with desirable quality characteristics.
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KEYWORD
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pork patty, carrageenan, transglutaminase, isolated soy protein, wheat fiber
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