Abstract
Low-fat ground pork patties, LFGPP (<10% total fat) formulated with 0.1, 0.2 and 0.3 percent sodium alginate (SA) were processed and compositional, processing and sensory characteristics were compared with control patties containing 20% fat. The moisture content of raw and cooked LFGPP were significantly (p<0.05) higher than control patties because of greater amount of added water in the formulation. The cooking yield, moisture and fat retention also increased linearly in different treatments of LFGPP. The dimensional parameters such as gain in height, decrease in diameter and shrinkage were significantly (p<0.05) lower in LFGPP in comparison to control. Amongst the sensory attributes, flavour showed a declining trend with the increase in concentration of SA in LFGPP. However, low-fat patties with 0.1% SA rated similar to high-fat control. The lipid profile revealed 49.78 and 43.22% decrease in total lipids and cholesterol content respectively, compared to control. The calorie content was reduced significantly (p<0.05) in LFGPP. The texture profile of LFGPP with 0.1% SA was similar to that of high-fat control. The LFGPP remained stable without any appreciable loss of physico-chemical, microbiological and organoleptic quality during refrigerated storage (4±1°C) for 21 and 35 days in aerobic and vacuum packaging respectively.
Highlights
Texture, flavour and juiciness are the three major components of food acceptability and these are directed by fat content in the formulation especially in comminuted meat products
The results of physico-chemical properties of raw and cooked ground pork patties (Table 2) revealed that there is no change in pH of sodium alginate (SA) treated and control patties
The constant fat content in cooked LFGPP may be attributed to moisture loss on processing and fat binding ability of sodium alginate
Summary
Flavour and juiciness are the three major components of food acceptability and these are directed by fat content in the formulation especially in comminuted meat products. Various health organisations have recommended lowering of daily intake of dietary fat to an average of 30% of total calories, consuming less than 300 mg of cholesterol per day and limiting saturated fat to less than 10% of total calories (Matulis et al, 1995) It leads to increase in Hydrocolloid gums due to its high binding and gelling property are extensively used as binder in meat products. Alignates are polysaccharides extracted from anionic red or brown seaweed, Phaeophycase and from giant kelp Macrocystis pyrifera (Pomini, 1973) These are linear polymer of D-mannuronic acid and linear polymer of Dmannuronic acid and L- guluronic acid. Various workers used alignates as thickening agent (Hughes et al, 1980), binding agent (Means and Schmidt, 1986) and for enrobing (ElEbzary et al, 1981) in meat products. Ensor et al (1989) used calcium lactate-algin combination as binder in
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