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KMID : 1134820190480020260
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 2 p.260 ~ p.267
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Quality Characteristics of Pork Patties Added with Soybean-Curd Residues
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Joo Shin-Youn
Seo Dong-Won
Choi Hae-Yeon
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Abstract
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This study examined the effects of soybean-curd residues on the quality characteristics and sensory characteristics of pork patties. The patties were prepared with different amounts (0, 10, 20, and 30% to the total quantity) of soybean-curd residues. The moisture content, unsaturated fatty acid content, and pH of the patties increased with increasing soybean-curd residues (P<0.05), while the crude lipid, crude protein, cholesterol, and saturated fatty acid conten of the patties decreased (P<0.05). The patty with 30% soybean-curd residues showed the lowest cooking loss and reduction in diameter (P<0.05). As the content of soybean-curd residues increased, the L-value and b-value increased while the a-value decreased (P<0.05). The hardness, chewiness, gumminess, and springiness in the control group were higher than those of the treated group (P<0.05). The consumer acceptability for a patty with 10% and 20% soybean-curd residues ranked higher in appearance, color, flavor, taste, and texture than the other patties. In the characteristic intensity rating, the nuttiness of patties increased with increasing soybean-curd residues (P<0.05). The addition of soybean-curd residue did not affect the juiciness, off-flavor, and after taste. These results suggest that soybean-curd residues are a good ingredient for increasing the consumer acceptability and functionality of patties.
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KEYWORD
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pork patty, soybean-curd residue, fatty acid content, consumer acceptability
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