Abstract
The effect of lupin protein concentrate (LPC) addition on selected physicochemical properties, lipid oxidation and sensory quality of pork patties was investigated. LPC was added at the level 1%, 2% and 3%. Patties were packed in vacuum and modified atmosphere (MA) and stored 42 days in a refrigerator while aerobically packed patties were stored 84 days in a frozen state. Patties with LPC showed a lower cooking loss, were less cohesive and juicy, and demonstrated a non-typical flavour compared to the control samples. The inhibitory effect of LPC on lipid oxidation was observed after cooking. During storage this effect was noted mainly in patties with 2% and 3% of LPC stored in frozen state while in vacuum- and MA-stored products it was demonstrated only at some measuring points. After 42 days of storage only sample with 3% LPC packed in modified atmosphere was scored below the borderline of overall acceptance.
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