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KMID : 1024420210250030247
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Food Engineering Progress
2021 Volume.25 No. 3 p.247 ~ p.254
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Effects of Plant-Based Fat Beads on the Physicochemical and Sensory Properties of Pork Patty
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Kim Haesanna
Jeong Hye-Seung
Lee Ji-Seon
Choi Mi-Jung
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Abstract
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This study aimed to evaluate the effect of pork backfat replacement using a canola oil emulsion and emulsion beads on pork patty's physicochemical and sensory properties. Formulations of partially fat replacements were processed: control (C), canola oil (O), canola oil, water, and emulsifier (EC), emulsion (E), low-fat (LF), hydrogel bead (BC), emulsion bead (EB). Compared with the C, the hardness, springiness, gumminess, and chewiness showed significantly reduced in all samples (p<0.05). The bead-treated group showed the lowest shrinkage value (p<0.05) and was similar to the appearance of the C. Moreover, the bead-treated group showed significantly reduced cooking loss and increased water holding capacity than the C (p<0.05). These results were affected at sensorial preference, and the emulsion bead-added patty scored high in tenderness, juiciness, and overall acceptability. In conclusion, the fat replacement with plant-based fat beads showed feasibility for low-fat technology application in meat products.
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KEYWORD
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pork patty, vegetable oil, plant-based fat replacement, emulsion, emulsion bead
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