Control Patties Research Articles

Development of low fat beef patty using Cucurbita maxima Duchesne defatted seeds flour paste

The present work aimed at evaluating the Cucurbita maxima Duchesne defatted seeds flour (CDSF) as fat replacer in beef patty. Pastes obtained from CDSF containing 60 and 72 % water were prepared and used to replace fat in beef patty at 25, 50, 75 and 100 % respectively. A control patty was processed using kidney fat from beef. The proximate composition, technological yield, textural and sensorial properties of different samples were evaluated. Results showed that CDSF contains 77.76/100 g proteins based on dried matter. Protein content of patty increased with fat substitution rates (FSR) from 18.82/100 g wet matter (WM) to 23.24/100 g WM respectively for the control (P0) and the sample in which fat was substituted at 100 % with the CDSF paste with a water content of 60 % (P460). The lipid content dropped with the increase in the fat substitution rate and water content of CDSF paste from 10.70/100 to 0.28/100 g WM respectively for the sample in which fat was substituted at 25 % with the CDSF paste with a water content of 60 % (P160) and the sample in which fat was substituted at 100 % with the CDSF paste containing 72 % water (P472). Similarly, hardness dropped from 54.78 N (P0) to 37.56 N (P472) respectively. The cooking yield increased significantly (p < 0.05) with the increase in the water content of the CDSF paste and the fat substitution rate. From the sensory analysis, patties with 75 and 100 % of FSR were the most accepted. Thus, the CDSF paste can be used in beef patty as a fat replacer to reduce the detrimental effect of animal fat consumption.

The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation

This study was aimed at the comparison of the effects of green tea extract (GTE) added with different techniques (direct addition, edible coating and encapsulation) on quality (particularly oxidative) and microbiological properties of hamburger patties. High molecular weight (1000 kDa) chitosan was utilized as the coating material and chitosan-TPP solution was formed for encapsulation of the extract. At the beginning (day 0) and in the middle of storage (day 4), control patty and the patties including GTE had higher pH values than the coated patties (p < 0.05) probably due to the inhibition effect of coating materials as a barrier on microbiological growth. TBARS value of control patty was higher than the other treatments in each measuring time (on the days 0, 4 and 8). This showed that enrichment of treatments by adding or coating with encapsulated green tea extract solution led to attenuation effect against lipid oxidation. However, TBARS value of all the treatments increased throughout storage, except the treatment coated with 1% (w/w) chitosan solution (p > 0.05). According to microbiological results, there were significant differences among the treatments.

Effect of Freeze Dried Ramie Leaf Powder on the Quality Characteristics of Pork Patties

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness () and redness (), but increased in yellowness () in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.

Effect of Starch Type on the Physicochemical and Textural Properties of Beef Patties Formulated with Local Spices

This study was aimed at evaluating the effect of local potato and cassava starch on the proximate compositions, physicochemical and textural properties of beef patties. The control patty (Pcontrol) was prepared with commercial Leader priceTM potato starch incorporated at 50g/kg of ground meat, while other patties were formulated with starch from two local potatoes (Sipiera and Tselefou) and tree local cassava varieties (2524, 4115 and Seedling) during which 20, 30, 40 and 50g starch /kg of ground meat was used.The results showed that moisture content varied according to starch type and starch quantity for both raw and cooked patties. Water contents of cooked patties were lower than their corresponding raw ones. The same trend was not observed for protein and fat contents of cooked patties. Starch content significantly affected the water holding capacity of raw patties (P<0.05) and for cooked patties, cooking yield was improved (P<0.05) at the lowest starch incorporation rate (20%) irrespective of the starch type. Patty prepared with Seedling starch at incorporation rate of 40g/kg of batter (PS40) is the most similar to the control one.

Effects of various fibre-rich extracts on cholesterol binding capacity during in vitro digestion of pork patties.

Intake of foods containing high levels of cholesterol harms human health, and an increase in the intake of dietary fibre (DF) may mitigate these negative effects. The co-products obtained from fruit juice extraction (lemon, grapefruit and pomegranate), lemon ice-cream production and tiger nut "horchata" (beverage) have been used for the production of fibre-rich extracts used as dietary fibre sources. The purpose of this study was to examine the effect of these fibre source additions on cholesterol retention during the in vitro digestion of pork patties. The control patties were prepared without fibre addition and for the rest of patties a 10% of each DF was added. The pork patties were then passed through an in vitro digestion model that simulated the composition of the mouth, stomach and small intestine juices. After digestion and centrifugation the product separated into 3 phases (oily, aqueous and pellet phase). The effect of each DF on the phase distribution and the amount of cholesterol retained in each phase were evaluated. All DFs studied showed an increase in the cholesterol retained in the pellet phase. The pomegranate DF showed a better result (32% cholesterol retained in the pellet phase). The application of these fibre-rich extracts in food elaboration processes due to their healthy properties could be very interesting if one of the most important properties that can be highlighted is their ability to adsorb cholesterol.

The Potential Application of &amp;lt;i&amp;gt;Syzygium aromaticum&amp;lt;/i&amp;gt; and &amp;lt;i&amp;gt;Cymbopogon citratus&amp;lt;/i&amp;gt; Essential Oils as Natural Preservatives of Beef Patties

The effect of essential oils from Syzygium aromaticum and Cymbopogon citratus on the lipid oxidation and microbial growth in beef patties was investigated in the present study. Essential oils were incorporated into the beef patties at 0.1% and 0.2% (w/w). The beef patties were then inoculated with cultures of E. coli and S. aureus and stored at 4°C. The control patties were processed without essential oil but inoculated with E. coli or S. aureus. The proximate composition, lipid oxidation and microbial counts were carried out after 7, 14, 21 and 28 days. Results showed that the incorporation of essential oils in beef patties did not significantly (P S. aromaticum at 0.2% reduced the E. coli growth by 1.48 log CFU/g and that of S. aureus by 6.52 log CFU/g while the incorporation of C. citratus at 0.2% reduced the E. coli growth by 1.21 log CFU/g and that of S. aureus by 1.4 log CFU/g after 28 days of storage. The pH measurement during the storage period showed a slight drop during the first 7 days of storage and an increase during the last 21 days in all samples. The sensory test of the beef patties showed that the consumers accepted patties formulated with the two essential oils. But the one made with 0.1% essential oil of S. aromaticum was the most accepted. The analysis of the color of beef patties between 0 and 28 days of storage revealed that the incorporation of essential oils retarded the degradation of the color of patties. Results obtained in the present study indicate the possibility of exploiting Syzygium aromaticum and Cymbopogon citratus essential oils to protect beef patties against lipid oxidation and microbial growth.

Shelf-life extension of chicken patties with the application of multiple hurdles and modified atmospheres packaging

The present study was undertaken to know the effect of hurdle treatments on the quality of chicken meat patties (CMP) during storage at 27±2 °C under modified atmospheres packaging (MAP) condition. A total three samples were prepared viz. (i) control (T0), (ii) smoke treated (T1) and (iii) chitosan coating + smoke treated (T2). The products were drawn at 3 days interval and evaluated for various physico-chemical parameters, sensory attributes and microbiological quality. Results indicated that both smoking alone and chitosan coating in combination with smoking had significant effect on pH of chicken patties. Lipid stability study indicates control samples showed higher TBARS values as compared to treatment groups. This sample exhibited TBARS value of 1.69 mg malonaldehyde (MDA) per kg of sample which is near to threshold value of lipid oxidation (2.0 mg MDA/kg). T1 samples showed lower TBARS value, FFA content, moisture % and water activity (aw) than their counter part control and T2. Lovibond tintometer colour value suggested that treated products were darker (lower L- value) and shown to have higher redness (a-value) and yellowness (b) values as compared to control. However, both the ‘a’ and ‘b’ values decrease with the increased storage period. Texture profile analysis revealed that hardness value was more for T1 products. Both the treated products exhibited comparable sensory scores while control showed least. Standard plate count was higher for T2 samples as compared to T1. The control patties were spoiled on the day 3 while T1 and T2 samples can be well stored up to day 12 and 9, respectively. In general, the use of hurdles could substantially improve the shelf life of chicken meat patties during room temperature storage.

Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract.

The effects of raising the omega-3 fatty acid (FA), conjugated linoleic acid (CLA), or omega-3 FA plus CLA levels on beef by means of dietary supplementation and of adding grape seed extract (250 mg/kg meat product) in beef patties stored at 2 ± 1 °C in aerobic packaging under simulated retail display conditions for 6 d was evaluated by measuring the thiobarbituric acid reactive substances (TBARS), pH, and instrumental color measurement values and by means of sensory analysis. The pH, instrumental color measurements, and sensory attribute values for patties made from beef with augmented omega-3 FA and/or CLA contents were similar to the values for the control patties made from beef from animals fed a conventional diet. Adding GSE lowered oxidation levels on day 6 (P < 0.001) and did not affect the instrumental color or sensory analysis results during the display period. This suggests that omega-3 FA and CLA-augmented beef could be used to make low-fat beef patties having characteristics similar to those of conventional beef patties while being more in keeping with currently recommended nutritional guidelines.

Effects of Partial Substitution of Lean Meat with Pork Backfat or Canola Oil on Sensory Properties of Korean Traditional Meat Patties (Tteokgalbi).

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

율피분말 첨가가 돈육 패티의 항산화 활성과 품질특성에 미치는 영향

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

다시마 첨가 패티가 경계역 고콜레스테롤혈증 성인의 식후 혈청 지질 및 혈당 농도에 미치는 영향

Sea tangle (Laminaria japonica) is well known as having anti-diabetic and hypolipidemic effects in animals as well as in humans. In this study, we evaluated the effects of sea tangle-added patty on postprandial blood glucose and lipid profiles in borderline-hypercholesterolemic (cholesterol ≥200 mg/dL) adults. Eleven subjects volun- tarily participated in the experiment, and each subject provided written consent. Experimental patty (E) was made by adding 2.25 g of sea tangle powder as a substitution to 1.125 g each of pork and chicken. In the first week, 200 g of Control patty (C) was provided to each subject, who had fasted more than 12 hours. In the second week, the same amount of E patty was supplied under the same conditions. Serum glucose levels increased significantly less at 30, 60, and 120 min after consumption of E patty compared to the levels at all time points after eating C patty. Thus, the change in the area under curve (ΔAUC) of serum glucose levels through 120 minutes was lower when consuming E patty compared to C patty. Although serum C-peptide concentrations were not significantly different at all time points between the two patties, the ΔAUC of serum C-peptide concentrations through 120 minutes was lower when consuming E patty compared to C patty. However, there were no differences in serum levels of triglyceride, total cholesterol, LDL-C, and HDL-C at 30, 60, 120, 180, and 240 min between the two patties. Further, each ΔAUC of these lipid levels through 240 minutes was not significantly different between the two patties. The results indicate that sea tangle-added patty may decrease postprandial plasma glucose concentrations and reduce insulin secretion, although it might not ameliorate serum lipid profiles in adults with borderline-hypercholesterolemia.

Preparation Cost of Patties from Spent Hen Meat

Chicken patties from spent hen meat were prepared from a standardized formulation and were extended with optimized level of non meat extenders viz sorghum flour, barley flour and pressed rice flour at 5%, 10% and 5% respectively. Optimization of levels for extenders was done under different experiments based on sensory attributes and those having sensory status closer to control were selected. The cost of patties from spent hen meat after replacement of lean with selected level of non meat extenders were compared among themselves to determine the most economic preparation. It was found that extended patties were cheaper than control patties and among the extended patties least cost was for barley flour extended patties. The cost for sorghum flour extended patties and pressed rice flour extended patties were almost same but these were higher than barley flour extended patties because of higher yield and high level of replacement of lean meat in latter case. Thus it was concluded that formulation with extension of 10% barley flour at the cost of lean meat was most economic among the tested non meat extenders.

Consumer acceptability of high hydrostatic pressure (HHP)-treated ground beef patties

High hydrostatic pressure (HHP) is a non-thermal process that can effectively reduce pathogenic Escherichia coli in ground beef. This commercially-available process uses water under extreme pressure to denature proteins by breaking covalent bonds, eventually resulting in microbial death. While HHP has been successfully applied to plant based foods with limited flavor changes, little is known about the influence of HHP on the sensory properties and resultant consumer acceptability of HHP-treated beef. Accordingly, we performed blind sensory tests with 70 regular consumers of ground beef, using commercially-processed ground beef patties. Although HHP-treated patties were still acceptable (i.e. rated above neutral on a 9 point hedonic scale), they received significantly lower ratings for overall liking, texture, flavor and juiciness when compared to control patties. Also, Just-About-Right (JAR) scales indicate the HHP patties were more dry and less flavorful than the control patties. Collectively, these data suggest consumers may find HHP-treated ground beef to be less acceptable than untreated ground beef on the basis of their sensory properties. Since these data were collected blind, additional work is warranted to determine the degree to which consumers are willing to balance a loss of sensory quality against their nascent food safety concerns.

Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage

The efficiency of extracts from Arbutus unedo L. (AU), Crataegus monogyna L. (CM), Rosa canina L. (RC), and Rubus ulmifolius Schott. (RU) to inhibit lipid oxidation in raw, cooked and cooked and chilled (2°C/12 d) porcine burger patties, was investigated. The modification of the fatty acid profile during processing treatments (cooking and chilling), the quantitative measurements of thiobarbituric acid reactive substances (TBA-RS), and lipid-derived volatiles, were used as indicators of lipid oxidation. Polyunsaturated fatty acids (PUFA) gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being significantly greater (P<0.05) in control patties than in those with added berry extracts. In accordance, the control patties showed significantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts (P<0.05). Results from the present work show, for the first time, that extracts from A. unedo, C. monogyna, R. canina, and R. ulmifolius are promising antioxidants which could enhance the nutritional, safety and sensory properties of porcine burger patties.

Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical‐Scavenging Licorice (Glycyrrhiza glabra) Extract

This study investigated the efficacy of licorice extract (LE) to curtail lipid oxidation and protect sensory attributes of ground pork during refrigerated and frozen storage. Pork patties (20% fat) were formulated with 0%, 0.02%, 0.05%, and 0.1% (meat basis) LE or rosemary extract (RE) as comparison or 0.01% (fat basis) BHA with 0 or 1.5% NaCl. Raw and precooked (75 °C) patties were packaged in polyvinylchloride overwrapped trays and stored at 2 °C up to 7 and 14 d, respectively, or at -20 °C up to 6 mo. Lipid oxidation (thiobarbituric acid-reactive substances [TBARS]) and sensory attributes of stored patty samples were evaluated, radical scavenging activity of the LE was measured, and the active phenolic compounds were identified. Cooking yield (<85%) was similar among antioxidant treatments, and lipid oxidation was minimal in refrigerated or frozen raw samples. However, TBARS values in refrigerated precooked control patties (0.22 mg/kg) rose to 9.3 to 9.4 mg/kg after 14 d, compared to 3.4 to 4.4 and 4.4 to 6.9 mg/kg in patties treated with 0.1% LE and RE, respectively. In frozen precooked samples, TBARS (0.22 mg/kg) increased to 1.3 mg/kg (P < 0.05) in control patties after 6 mo and had no significant change in patties treated with 0.1% LE or 0.01% butylated hydroxyanisol. Sensory panel evaluation confirmed strong inhibition of rancidity production by LE, corroborating its remarkable antiradical activity due to the presence of multiple phenolics. The results indicate that licorice has great potential as a natural antioxidative additive to extend the shelf-life of precooked pork.

Inclusion of Hydro-Lac preslaughter increases glycolytic potential and shelf life of beef

<h2>ABSTRACT</h2> Dark-cutting beef results in discounts to producers and devaluation across the beef supply chain and provides an inferior product to consumers. Hydro-Lac (HL) is a product designed to provide essential nutrients necessary to maintain homeostasis and performance in cattle during periods of stress before slaughter. However, the mechanisms by which HL may mediate effects of stress on beef quality have not been evaluated. Therefore, the objective of this experiment was to determine the effects of HL supplementation on beef quality. Thirty-two Holstein steers received HL supplementation for 2 d before slaughter, and 32 received no supplement (control). Carcass data were recorded 48h post-mortem, and a section of the LM was collected. Samples were partitioned for evaluation of Warner-Bratzler shear force, glycolytic potential, and pH. Lean trimmings were pooled within treatment group and evaluated at d 0, 2, 4, and 7 for subjective and objective color analysis, sensory panel evaluation, and thiobarbituric acid reactive substances. No differences were observed for carcass characteristics or Warner-Bratzler shear force (P > 0.05). Although no carcasses were identified as dark cutters, HL samples revealed greater glycolytic potential (P < 0.001). Control samples showed increased detectable off-flavors (P < 0.05 and 0.001 for d 4 and 7, respectively). Additionally, thiobarbituric acid reactive substance values were greater (P < 0.001) at d 2, 4, and 7 of retail storage in control patties. Collectively, this experiment illustrates that preslaughter HL inclusion increases glycolytic potential, reduces sensory off-flavors, and reduces lipid oxidation of beef.

Effects of the sea tangle‐added patty on postprandial blood glucose and lipid profiles in borderline‐hyperlipidemic adults

Sea tangle (Laminaria japonica) has been well known to have a hypolipidemic effect in human as well as in animals. We found that the sea tangle‐added patty decreased postprandial plasma glucose and lipids levels in adults with normal blood lipid profiles in the previous study. In this study, we intended to evaluate the effects of the sea tangle‐added patty on postprandial blood glucose and lipid profiles in borderline‐hyperlipidemic (cholesterol≥200 mg/dL and/or triglyceride ≥150 mg/dL) adults. Fourteen subjects voluntarily participated and each subject provided written consent. Experimental patty (E) was made by adding 2.25 g of sea tangle powder instead of eliminating 1.125 g each of pork and chicken. Two hundred gram of Control patty (C) was provided with water to each subject who was in empty stomach for more than 12 hours and 4 mL of blood was collected intermittently at 0, 30, 60, 120, 180, and 240 minute after consuming the patty. After one week, the same amount of E patty was supplied and blood sampling was done as the first time. Before taking each patty, all subjects consumed the same meal for three days. E patty made blood glucose level increased less than C patty at 30 min, but there was no difference in serum C–peptide concentration. E patty also made serum total cholesterol concentration reduced more at 120 min and LDL‐C concentration lessened more at 120 min than C patty. However, HDL‐C level was maintained higher at 30 min, but kept lower at 180 min when consuming E patty than C patty. There was no significant difference in triglyceride concentration. The results indicate that the sea tangle‐added patty may improve postprandial plasma glucose and lipids profiles in borderline‐hyperlipidemic adults. (Supported by a grant from Chonnam National University, Korea)

Reduction of Oxidative Rancidity and Microbial Activities of the Karadi Lamb Patties in Freezing Storage Using Natural Antioxidant Extracts of Rosemary and Ginger

This experiment was designed to study the effect of adding rosemary or ginger together with the sodiumlactate to lamb patties stored at -18°C for 150 days as antioxidant, antimicrobial and sensory attributes.Minced meat was blended with 1.5% salt (70% NaCl and 30% KCl), then was subdivided into fivetreatments. Treatment 1 was considered as a control; treatments 2 and 3 were blended with 0.050%rosemary extract (RE), and 0.50% ginger (GE), respectively. Whereas treatments 4 and 5 were blendedwith 3% sodium lactates in addition to rosemary (RE+ SL) or ginger (GE+SL). The meat was thoroughlymixed and formed into patties (100g), and placed on plastic foam meat trays, and kept frozen at -18°C for150 days. It appears from TBA values that treated lamb patties with GE, GE+SL, RE and RE+SLsignificantly retarded (p<0.01) oxidative process by 65.6, 69, 58.8% and 58.5%, respectively compared tocontrol patties. With increasing storage period, a significant (p<0.01) rise in free fatty acids and totalvolatile nitrogen and a significant decrease in myoglobin and sensory attributes was observed for alltreated and control patties. However, treatment with RE and GE and in particular with their combinationwith SL improved all sensory attributes in comparison to untreated patties. Addition of RE, GE or itscombination with SL showed inhibitory effect against the test organisms as compared to control samples.

해조류 첨가가 돈육 패티의 품질 특성에 미치는 영향

미역, 파래, 톳 등 해조류의 우수한 기능성을 육제품에 활용하기 위한 기초 자료를 얻기 위하여 이들의 첨가(1, 2, 4%)가 돈육 패티의 물리 화학적 특성과 저장성 및 관능에 미치는 영향을 살펴보았다. 파래, 미역, 톳 등 모든 해조분말 첨가 패티에서 해조 첨가량이 많을수록 조회분함량이 증가하고, 패티의 CIE <TEX>$L^*$</TEX>, <TEX>$a^*$</TEX> 및 <TEX>$b^*$</TEX> 값이 감소하였다. 패티를 중심온도 <TEX>$72^{\circ}C$</TEX>에서 15분간 가열하였을 때 가열 감량을 측정한 결과 해조 분말 첨가량이 증가할수록 돈육 패티의 가열감량이 감소하는 결과를 보였으며, 특히 미역 첨가가 가장 큰 폭의 가열감량 감소를 보였다. VBN 값은 파래, 미역, 톳 등 모든 해조류 첨가군이 대조구 패티에 비해 낮았다. 해조류 분말 첨가는 패티의 다즙성을 증가시켰으며, 향미와 종합기호도에는 큰 영향을 미치지 않았다. 이상의 결과로 보아 돈육 패티 제조 시 해조류의 첨가는 패티의 회분함량을 증가시켜 돈육에 부족한 무기질 함량을 보충해주며, 패티의 가열감량 감소, 다즙성 증가 및 VBN 감소 등 긍적적 효과가 기대된다. Physicochemical properties and palatability of pork patties prepared with 3 levels (1%, 2%, and 4%) of seaweeds, sea mustard, green laver, and seaweed fusiform were studied. The addition of seaweed powders to pork patties increased crude ash content of the patties. When the patties were heated at an internal temperature of <TEX>$72^{\circ}C$</TEX> for 15 min, cooking loss was decreased as the amount of seaweed increased. Also, the addition of sea mustard showed the lowest cooking loss. Volatile basic nitrogen (VBN) of patties stored at <TEX>$4^{\circ}C$</TEX> was lower in patties containing seaweed than in the control patties. Juiciness of the cooked patties was increased in patties with seaweeds, while springiness was decreased. The addition of seaweed did not affect flavor preference and overall acceptance scores in spite of sensing seaweed flavor. In summary, the addition of seaweed in preparation of pork patties is expected to have positive effects in supplementing minerals, a reduction in cooking loss, a decrease in VBN, and an increase in juiciness.

Inhibition of Cholesterol Oxidation Products (COPs) Formation in Emulsified Porcine Patties by Phenolic-Rich Avocado (Persea americana Mill.) Extracts

The effect of phenolic-rich extracts from avocado peel on the formation of cholesterol oxidation products (COPs) in porcine patties subjected to cooking and chill storage was studied. Eight COPs (7α-hydroxycholesterol, 7β-hydroxycholesterol, 7-ketocholesterol, 20α-hydroxycholesterol, 25-hydroxycholesterol, cholestanetriol, 5,6β-epoxycholesterol, and 5,6α-epoxycholesterol) were identified and quantified by GC-MS. The addition of avocado extracts (∼600 GAE/kg patty) to patties significantly inhibited the formation of COPs during cooking. Cooked control (C) patties contained a larger variety and greater amounts of COPs than the avocado-treated (T) counterparts. COPs sharply increased in cooked patties during the subsequent chilled storage. This increase was significantly higher in C patties than in the T patties. Interestingly, the amount of COPs in cooked and chilled T patties was similar to those found in cooked C patties. The mechanisms implicated in cholesterol oxidation in a processed meat product, the protective effect of avocado phenolics, and the potential implication of lipid and protein oxidation are thoroughly described in the present paper.