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KMID : 1011620200360020143
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Korean Journal of Food and Cookey Science
2020 Volume.36 No. 2 p.143 ~ p.151
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Effect of Olive Oil Gel Partial Substitution on the Quality of Pork Patty during Refrigerated Storage
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Sim Dong-Wook
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Abstract
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Purpose: This study examined the effects of the olive oil gel substitution ratio as an animal fat replacement on the physicochemical properties of pork patty during refrigerated storage.
Methods: Five samples of pork patty were prepared as follows: control (PF20, 20% pork fat) and four low-fat formulations: OG5 (pork fat 15% and olive oil gel 5%), OG10 (pork fat 10% and olive oil gel 10%), OG15 (pork fat 5% and olive oil gel 15%), and OG20 (olive oil gel 20%).
Results: The water holding capacity, moisture retention, and fat retention of all pork patties decreased, and the cooking loss, diameter reduction and shrinkage ratio increased during refrigerated storage. The hardness, springiness, cohesiveness, and chewiness of the pork patties substituted with olive oil were higher than that of PF20. The L- and a-values of PF20 were higher than those of the pork patties substituted with olive oil during refrigerated storage. The pH of OG20 was highest, and increased during refrigerated storage. The thiobarturic acid reactive substance of PF20 was higher than those of the pork patties substituted with olive oil during refrigerated storage. After seven days of storage, the volatile basic nitrogen content of PF20 was higher than those of the pork patties substituted with olive oil.
Conclusions: The partial substitution of olive oil gel for the preparation of pork patty had a positive effect on the physicochemical properties of pork patty during refrigerated storage. Therefore, this study suggests that olive oil gel can replace to animal fat as a healthy ingredient of meat products.
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KEYWORD
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pork patty, olive oil gel, animal fat replacement, physicochemical property
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