Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

Abstract

This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six groups; Con, non-treated patties; T0, reduced fat patties; T1 and T2, addition of 1 and 3% BW; FT1 and FT2, addition of 1 and 3% FBW. FBW showed significantly higher antioxidant activity and total phenolic contents than BW (P<0.05). FT2 had significantly lower level of lipid oxidation than other groups (P<0.05). The addition of BW and FBW increased the crude fiber content in pork patties, whereas it decreased the crude fat content compared to the control group (P<0.05). BW and FBW significantly reduced expressible drip and cooking loss (P<0.05). Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties. Texture profile analysis of patties revealed that the addition of BW and FBW significantly decreased the hardness and increased tenderness. The results suggested that BW and FBW exhibited substantial effects on improving the quality of pork patties. The 1% BW (T1) and FBW (FT1) appeared to be the most effective means of improving the overall properties of pork patties.