돼지지방을 올리브유, 대두유 및 카놀라유 겔로 대체한 저지방 돈육 패티의 냉장저장 중 품질변화 (Quality Properties of Low Fat Pork Patties with Olive, Soybean and Canola Oil Gel as Pork Fat Replacers during Cold Storage)

서지정보

· 발행기관 : 동아시아식생활학회
· 수록지 정보 : 동아시아식생활학회지 / 29권 / 6호 / 459 ~ 468페이지
· 저자명 : 심동욱

초록

This study was carried out to investigate the changes in quality properties of low pork patties with olive, soybean and canola oil gel as pork fat replacers during cold storage. Plant oil gels were prepared from olives, soybeans or canola oil 40% with ice water 50% and carrageenan 10%, respectively. Pork patties were manufactured from pork back fat 400 g (T0), olive oil gel 400 g (T1), soybean oil gel 400 g (T2), and canola oil gel 400 g (T3). Water holding capacity (WHC) of T0 decreased, whereas cooking loss (CL) and shrinkage ratio (SR) increased during storage (p<0.05). However WHC, CL, and SR of T1, T2, and T3 were not significantly changed. Diameter reduction (DR) of all samples was not changed, and hardness increased during storage (p<0.05). WHC of the treatment group was higher than that of the control group, whereas CL, DR, SR, and hardness were lower (p<0.05). The pH increased during storage, and the treatment group was lower than that of the control group (p<0.05). The TBARS increased during storage, and T3 was lowest among the samples (p<0.05). VBN content increased during storage, and T1 and T3 values were lower than those of T0 and T3 after storage for 10 days (p<0.05). The L-value was highest in T0, and a-value was highest in T1 during storage (p<0.05). The b-values of T0 and T1 were higher than those of T2 and T3 (p<0.05). Aroma, taste, flavor, juiciness, texture and overall acceptability were superior after storage for 7 days, and all sensory scores of the treatment group were higher than those of the control group (p<0.05). Pork fat substitution with plant oil gel in pork patty exhibited superior physicochemical and sensory properties. Therefore, this study suggests that addition of plant oil gel to pork patties as a healthful ingredient can be processing of low pork patties.

영어초록

This study was carried out to investigate the changes in quality properties of low pork patties with olive, soybean and canola oil gel as pork fat replacers during cold storage. Plant oil gels were prepared from olives, soybeans or canola oil 40% with ice water 50% and carrageenan 10%, respectively. Pork patties were manufactured from pork back fat 400 g (T0), olive oil gel 400 g (T1), soybean oil gel 400 g (T2), and canola oil gel 400 g (T3). Water holding capacity (WHC) of T0 decreased, whereas cooking loss (CL) and shrinkage ratio (SR) increased during storage (p<0.05). However WHC, CL, and SR of T1, T2, and T3 were not significantly changed. Diameter reduction (DR) of all samples was not changed, and hardness increased during storage (p<0.05). WHC of the treatment group was higher than that of the control group, whereas CL, DR, SR, and hardness were lower (p<0.05). The pH increased during storage, and the treatment group was lower than that of the control group (p<0.05). The TBARS increased during storage, and T3 was lowest among the samples (p<0.05). VBN content increased during storage, and T1 and T3 values were lower than those of T0 and T3 after storage for 10 days (p<0.05). The L-value was highest in T0, and a-value was highest in T1 during storage (p<0.05). The b-values of T0 and T1 were higher than those of T2 and T3 (p<0.05). Aroma, taste, flavor, juiciness, texture and overall acceptability were superior after storage for 7 days, and all sensory scores of the treatment group were higher than those of the control group (p<0.05). Pork fat substitution with plant oil gel in pork patty exhibited superior physicochemical and sensory properties. Therefore, this study suggests that addition of plant oil gel to pork patties as a healthful ingredient can be processing of low pork patties.

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