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KMID : 1011620190350050471
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Korean Journal of Food and Cookey Science
2019 Volume.35 No. 5 p.471 ~ p.479
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Effects of Canola Oil and Persimmon Peel Addition on the Quality Characteristics of Low-Fat Pork Patty during Cold Storage
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Shim Dong-Wook
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Abstract
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Purpose: This study examined the effect of canola oil and persimmon peel as animal fat replacements on the physicochemical properties of low-fat pork patty during cold storage.
Methods: Four treatments were performed: control (CON, 20% pork fat) and three low-fat formulations: CP2 (canola oil 8% and persimmon peel 2%), CP4 (canola oil 8% and persimmon peel 4%) and CP6 (canola oil 8% and persimmon peel 6%).
Results: The pH during storage was the highest and lowest in CON and CP6, respectively. The DPPH free radical scavenging activity decreased during storage, CP6 was the highest (p<0.05). The TBARS increased during storage, CON was the highest (p<0.05). The VBN content increased after storage for three days (p<0.05). The L-value increased and the a-value decreased during storage (p<0.05). The b-value during storage was not changed significantly, and that of CON was lowest among the samples (p<0.05). The water holding capacity and cooking yield were highest and the diameter reduction was lowest in CP2 during storage (p<0.05).
Conclusion: The addition of canola oil and persimmon peel during the process of making low-fat pork patties has antioxidant effects that maintain the physical qualities. The addition of 2% persimmon peel was most appropriate.
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KEYWORD
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low-fat pork patty, canola oil, persimmon peel, animal fat replacer, physicochemical property
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