Abstract
Four different pork patties were made with two levels, HP/FP-3% and HP/FP-6%, containing 3.0 and 6.0% HP (hot air dried sweet persimmon powder)/FP (freeze-dried sweet persimmon powder), respectively. After manufacture, the meat patties were packaged with polyvinyl wrap and stored at 4 for 8 days. CTL (control) and HP-3% meat patties were significantly (p 0.05) different among the meat patty samples. The value of pH, L* and a* values were decreased as the cold storage time increased in all treatments (p<0.05). WHC (water holding capacity) of CTL and HP-6% and cooking loss of HP-3% were significantly (p<0.05) decreased with increased storage period. The diameter and thickness of all meat patties decreased with increasing the storage period. VBN (volatile basic nitrogen) values of all meat patties were increased (p<0.05) with increased storage period. TBARS (thiobarbituric acid reactive substance) of treatments were higher than that of CTL during whole storage time. The number of microorganisms (Total plate counts, Escherichia coli.) were maintained below 4.61 log10 CFU/cm 2 during
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