Pork Patties Research Articles

Effects of Container Design on the Temperature and Moisture Content Distribution in Pork Patties during Microwave Heating: Experiment and Numerical Simulation

Effects of the container design on the heat transfer rate and food quality during microwave heating were explored and validated with numerical simulations and experiments. The uniformity of moisture content and temperature was investigated, and to describe microwave heating patterns, a simulation model was created. Pork patties with different moisture and salt contents were heated in three different containers (center and edge-perforated lid as well as without lid) to achieve 80 °C using a domestic microwave oven. Compared to the center or mid-way positions, the temperatures at the edge of the patties rose quickly. By containing the evaporated vapor from the heated pork patties inside the container, the container with a center-perforated lid decreased the heating rate and non-uniformity in temperature and moisture content. A simplified numerical model for the electromagnetics, heat, and momentum transfer coupling simulation was developed to understand the moisture and temperature distribution of the pork patties after microwave heating. Heating uniformity and the final quality of the pork patties could be improved by a container with a center-perforated lid. The proposed model was able to describe the microwave warming process for ready-to-eat products; thus, it is a useful tool for designing microwavable ready meals.

Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze–thaw cycles

The potential of chitosan nanoparticles (CHNPs) for improving the quality stability of pork patties under freeze-thaw (F-T) cycles was studied. Chitosan nanoparticles were successfully produced by the ionotropic gelation method. Pork patties were incorporated with 0%, 0.5% chitosan, 1% chitosan, 0.5% CHNPs, and 1% CHNPs and then subjected to repeated F-T cycles. Results showed that CHNPs were able to inhibit lipid and protein oxidation with a significant decrease in the lipid malondialdehyde and protein carbonyl formation in the patties after seven F-T cycles. Low-field nuclear magnetic resonance (LF-NMR) results indicated that CHNPs effectively restrained water mobility of samples. In addition, CHNPs exhibited a distinguishable improvement in the textural properties and water holding capacity in the stored patties during F-T cycles. Thus, CHNPs could be used as a natural ingredient to protect frozen patties from quality degradation caused by temperature fluctuations.

Inhibitory effects of 25 spices on heterocyclic aromatic amines formation in cooked pork patties

Inhibitory effects of 25 spices on heterocyclic aromatic amines formation in cooked pork patties

Commercial Production of Fish Squash Patties Utilizing Local Milkfish (Bangus)

Bulacan, Philippines is blessed with rich common assets in light of its bounteous items like fish. A portion of these fish are accessible the entire year, and from among the fishes, Bangus or Chanos-Chanos has the largest supply. When there is so much supply, these fish end up less expensive, and an oversupply sometimes results in a significant loss to the fisher folks, particularly in Hagonoy, which is home to around 1,423 fishpond administrators and 55 enrolled consignations. Product development of Milkfish was assumed to be a solution to fisherfolk, fishpond administrators and SME's. A response to the challenge of product innovation, the commercial production of Fish Squash Patties Utilizing Local Milkfish (Bangus), was considered. The fisher folks, fishpond administrators and SME's within the town of Hagonoy in the province of Bulacan, Philippines were the respondents of this study. The product was tested by the DOST (Department of Science and Technology) using the Sensory Evaluation and Microbiological Analysis. After which, the researchers conducted a taste test and administered questionnaires which included acceptability of the following: appearance, aroma, taste and texture. There are assortments of patties these days like beef patties, pork patties, chicken patties and other delicious fixings that effectively grab the customers' eye. The researchers build up the item so the buyer can appreciate the essence of Fish (Chanos) and Squash (Kalabasa) Patties. It gives another unmistakable flavour and for its dietary benefit. The item proposition is Fish (Chanos) and Squash (Kalabasa) patties. The blend of Fish (Chanos) and Squash (Kalabasa) is another idea that the researcher seeks due to its stimulating advantages and extraordinary flavour combinations. The ingredients used in the preparation of Fish Squash Patties are flaked Bangus, ground squash, refined salt, phosphate, chilled water, TVP powder, carrageenan, isolate, chilled water, refined sugar, MSG, baking powder, garlic chopped, BF blend, black pepper, meat enhancer, onion chopped, hamburger seasoning, milk, Eggs, and bread crumbs. The process used in the preparation was mixing of all ingredients, forming into a patty and refrigerate for 20 minutes, simmering and packaging. The tested sample of Fish Squash Patties under Aerobic plate count (Less than 104 cfus/g pieces), Coliform count (Less than 102 cfus/g sample), yeast and moulds count (Less than ten cfus/g sample), Escherichia coli count (Less than 10 cfus/g sample), and salmonella determination (adverse) had passed all the parameters of the microbiological quality. The researchers have used patters in which it may not trigger any positive sign of bacteria and another microorganism. It was then made by strictly sanitizing all utensils and raw materials. The level of acceptability on the sensory quality of Fish-Squash Patties based on evaluation of one hundred (100) respondents on the Fish-Squash Patties: Appearance with the weighted mean of 4.36 was accepted, aroma with the weighted mean of 4.7 was accepted, Taste with the weighted mean of 4.71 was very acceptable. The total weighted mean from the level of acceptability of all respondents was 4.6226 and interpreted as very acceptable. The researcher's production of patties has made the Fish-Squash Patties safe of consumption since it PASSED the microbiological analysis conducted at DOST Laboratory BulSU Main Campus, City of Malolos Bulacan in compliance with the BFAD standards. The Fish Squash patties, as per asses of respondents, are both acceptable in terms of sensory quality such as appearance, aroma, Taste and texture. For the development of this product, the researchers recommend other ideas and factors for improving the study as well as a foundation for new or future researches. The respondents recommend that celery be added in the mixture to enhance the developed product's aroma and flavor. Subsequent microbiological analyses of sample may be conducted to monitor microbiological quality of samples preferably within 12 months' period to comply with the standards set by the Department of Health. Succeeding evaluation on a more diverse population to produce patties with different flavours like spicy, sweet, etc. It is also recommended to make the packaging environmentally friendly and to have several packaging staff.

Effect of Phenolic Compounds from Almond Skins Obtained by Water Extraction on Pork Patty Shelf Life

The extraction of phenols from almond skin using water has not been applied before. The purpose of this study was to obtain aqueous extracts from almond skin to be added to pork patties to prolong their shelf life. Four different varieties of almonds were studied and aqueous extracts were obtained. The antioxidant capacity and composition of phenol compounds of the extracts were determined. Results showed that the use of water produces extracts with phenol compounds and antioxidant capacity, with the Antoñeta variety presenting the best performance in terms of antioxidant behavior. The most abundant phenolic compounds identified were isorhamentin-3-O-rutinoside, catechin and protocatechuic acid, all of them had a hydrophilic character due to the -OH groups in their molecules. The effect of almond skin extracts (ALMOND) on the shelf life of pork patties was compared with the effects of a control without extract (CONTROL NEG) and a control with sodium ascorbate (CONTROL POS). Throughout storage, values of pH, weight loss, headspace composition, color, TBARs and psychrotrophic aerobic bacteria were studied. CONTROL POS samples showed the lowest lipid oxidation values in comparison to CONTROL NEG or ALMOND extract samples.

고추냉이 잎 분말을 첨가한 돈육패티의 품질특성 및 항산화 활성

This study evaluated the quality characteristics and antioxidant activities of pork patties with Wasabia koreana Nakai leaf powder added at 0%, 1%, 2%, 3%, and 4% (w/w). The results show pH increased as more Wasabia koreana Nakai leaf powder was added, but the moisture content and cooking loss rate decreased with more powder. The hardness, chewiness, and gumminess all increased with increases in Wasabia koreana Nakai leaf powder content. As the amount of Wasabia koreana Nakai leaf powder increased, the pork patties showed increases in antioxidant activity such as total flavonoids and phenolic content, and DPPH and ABTS radical scavenging activities. As a result, the groups with added Wasabia koreana Nakai leaf powder showed higher antioxidant activity than the control.

Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties

This study was to investigate the antioxidant activities of lotus rhizome root powders (LRRPs) prepared by different drying conditions and with different particle sizes, and the effect of LRRP on the physicochemical properties and shelf-life of raw and cooked patties. The total phenolic contents (TPCs) and total flavonoid contents (TFCs) of oven-dried LRRP (ODLRRP) at 100°C were higher than those of freeze-dried LRRPs (FDLRRPs) and ODLRRP at 60 or 80°C. TPCs, TFCs and the 1,1-diphenyl-2-picrylhydrazyl (DPPH) values of LRRPs increased with increasing temperatures and decreasing particle sizes. The 2-thiobarbituric acid reactive substance (TBARS) values and volatile basic nitrogen (VBN) contents of raw patties with LRRPs added were decreased. Lightness, microbial counts of total bacteria and Enterobacteriaceae in raw patties, and the total bacterial counts of cooked patties with 1% ODLRRP at 100°C added were decreased. The redness of raw patties with FDLRRP added was increased, whereas the yellowness was increased by 100°C ODLRRPs addition. The color, TBARS, and VBN values of cooked patties with LRRPs added were decreased. The cooking process increased the TBARS and VBN but reduced microbial counts. Therefore, 1% 100°C ODLRRPs (< 150 μm) was effective in extending the shelf-life of raw and cooked patties during storage.

Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties.

This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The protein, fat, and ash contents in the crust samples were significantly higher than those in the control sample (p < 0.05). The CIE b* value of uncooked pork patties with crust added was significantly lower than that of the control patties (p < 0.05). The pH and CIE L* values of uncooked patty batter samples decreased with increasing concentrations of crust (p < 0.05). However, the viscosity increased proportionally with an increase in crust (p < 0.05). Samples containing 3% crust showed significantly higher uncooked and cooked CIE a*, water-holding capacity, cooking yield, and shear force than the control sample (p < 0.05). Moreover, samples containing 2% and 3% crust showed significantly lower diameter and thickness reductions than those of the control sample (p < 0.05). The sensory evaluation conferred by the crust was significantly higher than that of the control sample (p < 0.05). Overall, our results suggest that pork patties supplemented with 3% crust have improved properties.

Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze-Thaw Cycles.

The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F–T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F–T cycles.

Effects of Onion Extract and Onion Peel Extract on the Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork Patties

This study investigated the effects of different concentrations (0.0005, 0.005, 0.05, 0.25, and 0.5%) of onion extract (OE) and onion peel extract (OPE) on the formation of four polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork patties. Both OE and OPE inhibited the formation of four PAHs in charcoal-grilled pork patties, with the highest inhibition rate reaching 88.33% on 0.50% OE addition and 98.79% on 0.05 and 0.25% OPE addition. OPE has greater inhibitory effect on the formation of four PAHs than OE does; this may be related to OPE's higher concentrations of flavonoids and higher free-radical scavenging activities. Both OE and OPE worked to lower thiobarbituric acid reactive substance values of charcoal-grilled pork patties. The inhibitory effect of OE and OPE on four PAHs showed the same trend as their antilipid oxidation effects, but the correlation was not strong. In addition to antilipid oxidation, other pathways are also involved in the inhibition of PAH formation.

Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions

Effects of Rose Hip (Rosa canina L.) Extract as a Natural Ingredient on the Nutritional Composition, Oxidative Stability and Sensory Attributes of Raw and Cooked Pork Patties from Majorcan Black Pig Breed under Retail Conditions

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage.

This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.

저작·연하가 용이한 흰점박이 꽃무지 유충 첨가 무스 타입 패티 제조

In this study, the fatty acid composition and antioxidant activity of Protaetia brevitarsis larvae were analyzed, and a sensory evaluation was performed by preparing pork patties containing Protaetia brevitarsis larvae. The hardness test was used to determine whether the patties produced meet consumer needs for functional age-friendly foods. Patties were manufactured in accordance with the 3<SUP>rd</SUP> stage of KS, the Korean industrial standard demonstrated the acceptability of adding Protaetia brevitarsis larvae to pork patties, and thus, expanded the use of edible insects in foods. In addition, after adjustments of gelatin and water contents, the hardness test and regression analysis showed the patties produced met the 1<SUP>st</SUP>(∼5.82%), 2<SUP>nd</SUP>(5.82∼7.62%), and 3<SUP>rd</SUP>(7.62 ∼35.49%) KS steps for Korean industry standard age-friendly foods.

Antioxidant Activity and Quality Characteristics of Pork Patties with the Addition of Cedrela sinensis Powder

Antioxidant Activity and Quality Characteristics of Pork Patties with the Addition of <i>Cedrela sinensis</i> Powder

Double-layer indicator films aided by BP-ANN-enabled freshness detection on packaged meat products

Anthocyanins can be used as a pH-sensitive material to indicate freshness of packaged meat products, which can nevertheless be easily degraded, the pigments should be encapsulated in an appropriate matrix. In this study, raspberry anthocyanins were proposed as a novel freshness indicator and were incorporated into low-acyl gellan to improve its stability. Chitosan was used to form an outer layer of a double-layer indicator film. The results showed that the anthocyanin had response to the change of pH value, the double-layer indicator film had strong mechanical properties, low water vapor permeability and good structural compatibility, and the stability of raspberry anthocyanin was improved. To explore the applicability of the developed film system, pork patties and fish balls were selected as test meat products. Back propagation artificial neural network model was established using color of the films as the input and total volatile nitrogen (TVB-N) content as the output. TVB-N contents of pork patties and fish balls increased to spoilage levels after 6- and 3-day storage at 4 ℃; color of the films changed from pink to brown and finally to dark green as storage proceeded. Neural network model well predicted the freshness of packaged meat products based on color change of the films, with R2 of 0.94–0.98.

Mechanisms of Change in Emulsifying Capacity Induced by Protein Denaturation and Aggregation in Quick-Frozen Pork Patties with Different Fat Levels and Freeze-Thaw Cycles.

Herein, we discuss changes in the emulsifying properties of myofibrillar protein (MP) because of protein denaturation and aggregation from quick-frozen pork patties with multiple fat levels and freeze–thaw (F–T) cycles. Protein denaturation and aggregation were confirmed by the significantly increased surface hydrophobicity, turbidity, and particle size, as well as the significantly decreased solubility and absolute zeta potential, of MPs with increases in fat levels and F–T cycles (p < 0.05). After multiple F–T cycles, the emulsifying activity and emulsion stability indices of all samples were significantly reduced (p < 0.05). The emulsion droplets of MP increased in size, and their distributions were dense and irregular. The results demonstrated that protein denaturation and aggregation due to multiple F–T cycles and fat levels changed the distribution of surface chemical groups and particle sizes of protein, thus affecting the emulsifying properties.

노니 열매가루 첨가가 돈육 패티의 냉장저장 중 이화학적 품질에 미치는 영향

This study examined the effects of noni (Morinda citrifolia L.) fruit powder on the physicochemical properties of pork patty during cold storage. Four samples were collected and grouped as follows: S0 (control, without noni fruit powder), S1 with 0.5% noni fruit powder, S2 with 1.0 noni fruit powder, and S3 with 1.5% noni fruit powder. The water holding capacity, cooking loss, color, pH, volatile basic nitrogen (VBN) content, thiobarbituric acid reactive substances (TBARS) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were determined for the pork patty as the physicochemical properties. The water holding capacity of S0 was significantly higher than that of S2 and S3 on day 7. The cooking losses of S0 and S1 were significantly lower than those of S2 and S3 on day 7. The L-value decreased according to the increased amount of the noni fruit powder during cold storage. The a-value decreased during storage, and S1 was highest on day 10. The b-value was not changed during storage days and increased according to the increased amount of the noni fruit powder. The pH decreased, and S3 was lowest during storage days. The VBN content and TBARS increased, and S0 was highest during storage days. The DPPH radical scavenging activity decreased, and S3 was highest during storage days. These results suggest that noni fruit powder can be used as a natural antioxidant to retard lipid and myoglobin oxidation in pork patty during cold storage.

Pork liver protein hydrolysates as extenders of pork patties shelf‐life

SummaryThe growing demand for the consumption of more natural products challenges the food industry to meet consumer expectations. In this regard, bioactive peptides obtained from flavourzyme, bromelain and alcalase activity were added to pork patties with the aim of improving their shelf‐life. Five treatments were prepared: control (CON, without enzymatic extract), positive control (ASA, with 150 mg kg−1 of ascorbic acid) and three batches with 250 mg kg−1 of different porcine liver hydrolysates [flavourzyme (FLA), bromelain (BRO) and alcalase (ALC)]. The analysis of raw burgers included proximate composition (moisture, protein, fat and ash contents), colour parameters (L*, a*, b*), metmyoglobin, lipid oxidation, volatile compounds profile and sensory evaluation. Hydrolysate obtained from bromelain enzyme showed the best a* parameter (5.15), the least lipid oxidation (0.63 mg MDA kg−1) and the lowest percentage of metmyoglobin (56.02%). Furthermore, this batch also presented the lowest content of aldehydes and alcohols resulting from lipid oxidation. Our results suggested that the hydrolysates obtained from bromelain activity possessed a good antioxidative activity, and therefore, they could be used as a natural antioxidant to extend the shelf‐life of pork burgers.

Effect of Dimocarpus longan var. obtusus seed aqueous extract on lipid oxidation and microbiological properties of cooked pork patties during refrigerated storage

Meat spoilage is a predominant cause of rancidity, colour, texture, and flavour alterations in meat products. The use of natural compounds as antioxidants in food products has been of considerable interest for consumers in recent years. The purpose of the present work was therefore to determine the peroxide value, thiobarbituric acid reactive substances, physicochemical, and sensory characteristics of Lumyai Thao (LT) (Dimocarpus longan var. obtusus) seed aqueous extract incorporated in cooked pork patties during storage at 4°C for 21 days. Different concentrations of LT seed aqueous extract (0, 0.05, 0.10, and 0.20% (w/w)) and butylated hydroxyanisole (BHA) (0.01% (w/w)) were added to cooked pork patties. Results revealed that the addition of 0.20% LT seed aqueous extract was the most effective in inhibiting lipid oxidation in cooked pork patties, and the inhibition was observed to be stronger than that with BHA treatment (p &lt; 0.05). LT seed aqueous extract at 0.20% could significantly preserve the colour of cooked pork patties (p &lt; 0.05). The increasing concentration of LT seed aqueous extract decreased the moisture content, while the textural properties of cooked pork patties were enhanced. LT seed aqueous extract at 0.20% effectively inhibited the growth of microorganisms in cooked pork patties. A sensory analysis using a 9-point hedonic scale showed that the treatments of LT seed aqueous extract (0.05 - 0.20%) exhibited no significant difference in terms of appearance, taste, and overall acceptability of cooked pork patties in comparison to control (p &gt; 0.05). The present work demonstrated the benefit of LT seed aqueous extract at 0.20% as a natural antioxidant, and that it may be used as a food preservative to extend the shelf life of cooked pork patties, and possibly other meat products.

Ethanolic Extract of Moringa stenopetala Leaves Enhances the Quality Characteristics and Shelf-Life of Vacuum-Packed Pork Patty during Refrigeration Storage.

Studies reported that the moringa plant provides various bioactive compounds. The present study investigated the effect of an ethanolic extract of Moringa stenopetala leaves (MLE) on the storage consistency of vacuum-packed pork patty during refrigeration storage (4°C). Four treatments prepared were: control (without any preservative) and patties blended with 0.1% MLE (MLE1), 0.05% MLE (MLE2), and 0.2% potassium sorbate (PS). Patties incorporated with 0.05 and 0.1% MLE scored significantly lower (P<0.05) pH values compared with the control at the final storage time and thiobarbituric acid reactive values as compared to both the control and PS treated patties throughout the study period. Moreover, patties added with MLE had a significantly lower (P<0.05) total plate count than the control and the count decreased concomitantly with an increase in MLE concentration. The addition of MLE (0.1 and 0.05%) presented significantly higher (P<0.05) redness (a*) values than the control across storage time. Sensory attributes of samples did not vary significantly (P>0.05), and all treatments had similar overall acceptability scores during storage. In conclusion, incorporation of 0.1% and 0.05% MLE suppressed microbial growth and delayed the onset of oxidative rancidity in pork patties during storage without any effect on the sensorial properties and overall acceptability. As an organic preservative, MLE can help in extending the shelf life of pork patties to satisfy the demands of modern consumers for organic, healthy, and safe food ingredients.