Pork Patties Research Articles

Validating a Method to Ensure the Destruction of Salmonella on Product Surfaces During Impingement Cooking

This study investigated the effectiveness of cooking processes that incorporated hydrated surface lethality (HSL) steps for ensuring the reduction of Salmonella on the surfaces of small-dimension meat and poultry products cooked using short-duration, high-temperature impingement oven processes. Whole-muscle chicken tenders (3% fat), beef patties (10% and 30% fat), pork patties (10% and 30% fat), and chicken patties (10% and 20% fat) were surface inoculated with a 5-strain mixture of Salmonella to yield 8 log colony-forming units/g, then cooked in a two-zone impingement oven using either dry heat or steam-humidified HSL processes. The HSL steps used steam injection to control the wet-bulb temperature at either 71.1°C or 82.2°C. Dry-heat cooking processes using a dry-bulb temperature of 204.4°C and no steam-injected HSL steps failed to consistently achieve a 6.5 log reduction of Salmonella on chicken tenders and the low-fat patty products (≤10% fat). In contrast, processes incorporating an HSL step using an 82.2°C wet-bulb temperature in one or both zones resulted in ≥6.5 log reductions of Salmonella for all products. Sufficient reductions were achieved regardless of whether this 82.2°C wet-bulb HSL step was incorporated before or after a dry-cook step. Processes that incorporated an HSL step using a 71.1°C wet-bulb temperature in both zones also resulted in reductions ≥6.5 log for all products. Processes using a 71.1°C wet-bulb HSL step in only one zone delivered ≥ 6.5 log reduction for all of the patty products. However, the one-zone 71.1°C HSL step achieved ≥6.5 log reduction in chicken tenders only if used in the first zone of the two-zone oven. When the 71.1°C HSL step was used in the second zone for chicken tenders after using dry heat in the first zone, the target reduction of 6.5 log was not achieved. This research successfully validated approaches to ensure ≥6.5 log reduction of Salmonella on product surfaces.

Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties.

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

Açaí extract powder as natural antioxidant on pork patties during the refrigerated storage

The current trends among consumers are pushing for the use of natural antioxidants options. Açaí fruit is rich on polyphenolic components but no studies have been carried out to evaluate their effect in meat products. The objective was to investigate the effect of açaí extract on refrigerated pork patties quality. Five treatments were done: without antioxidant (CON), Sodium Erythorbate 500 mg.kg −1 (ERY), Açaí Extract: 250 (AEL), 500 (AEM), 750 mg.kg −1 (AEH). Açaí extract did not affect the proximate composition, pH and cooking parameters. The concentrations of açaí extract studied increased antioxidant activity and reduced lipid oxidation (0.379, 0.293, and 0.217 vs. 0.889 mg MDA.kg−1 for AEL, AEM, AEH vs. CON, respectively). However, only the AEL treatment did not affect the color parameters, showing the best option for the application on pork patties. Thus, açaí extract at 250 mg.kg−1 can be used as a natural antioxidant replacing sodium erythorbate to preserve the quality of refrigerated pork patties.

Application of Raw and Defatted by Supercritical CO2 Hemp Seed Press-Cake and Sweet Grass Antioxidant Extract in Pork Burger Patties.

There is an increasing tendency toward the application of plant origin ingredients in meat products. This study evaluates the physicochemical properties and oxidative stability of pork burger patties produced with the addition of dried raw and defatted by supercritical CO2 extraction hemp seed press-cake as protein-rich ingredients (1.5–2.0%) and sweet grass ethanolic extract (0.5%) as a strong natural antioxidant. The main aim of using such a combination was to assess the possibility of mitigating the negative effects of hemp seed press-cake, containing approx. 10% of highly unsaturated oil, on the oxidation of meat products. The patties were compared with the control sample (without additives) during storage on days 0, 4, 8, 15, and 21 at 4 °C in modified atmosphere conditions. Plant ingredients reduced the lightness of pork patties, while their effects on other physicochemical characteristics were insignificant. The patties with fully defatted hemp seed flour showed the lowest grilling losses. Based on the measurement of thiobarbituric acid reactive substances, raw hemp seed press-cake increased the oxidative rate of pork patties; however, remarkably, the addition of sweet grass extract completely inhibited oxidation during the whole period of storage. The sensory characteristics of the products were acceptable; however, the patties with sweet grass extract received lower evaluation scores.

The Antioxidant Effect of Colombian Berry (Vaccinium meridionale Sw.) Extracts to Prevent Lipid Oxidation during Pork Patties Shelf-Life.

A scarce amount of knowledge about the use of Colombian berry (CB) in meat products is available in the literature. This work studies the impact of the addition of CB extracts (CBE) on pork patties at three different concentrations in the range 250–750 mg/kg. CBE were characterized in terms of their polyphenolic profile and antioxidant activity [1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity, half maximal inhibitory antioxidant concentration (IC50), 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power assay (FRAP) and oxygen radical absorbance capacity (ORAC) tests)]. After pork patties elaboration, instrumental and sensorial colour, as well as lipid oxidation measured as thiobarbituric acid reactive substances assay (TBARS) values, were evaluated for 10 days of refrigerated storage in a modified atmosphere (80% O2–20% CO2). The total anthocyanin composition represented 35% of the polyphenolic substances of the CBE, highlighting high contents in cyanidin derivatives. Additionally, other flavonoids (quercetin and kaempferol compounds) and phenolics acids, substances positively related to antioxidant activity, were identified and quantified. In addition, the incorporation of CBE resulted in improvements in colour and lipid stability of pork patties, especially for the highest concentration used. Our findings demonstrated that CBE could be added to pork patties without impairing their sensorial profile. Overall, our results indicate that the use of CBE as a source of natural antioxidant, natural colourant, or even as a functional ingredient could be promising, but more studies are necessary to confirm it.

Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties.

Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples.

Peanut Hull and Arjuna Tree Bark Powders as Potential Functional Ingredients in Development of Low-Fat, High-Fibre Pork Patties

Peanut Hull and Arjuna Tree Bark Powders as Potential Functional Ingredients in Development of Low-Fat, High-Fibre Pork Patties

Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

In this study, we assessed the antioxidative ability of 23 natural sources in a meat model system at the same addition level (1.0%). We evaluated the free radical (2,2-diphenyl-1-picrylhydrazyl, DPPH) scavenging ability of natural plant sources and their peroxides, as well as their aldehyde-inhibiting ability in pork patties, over 10 days of cold storage. It was found that blueberries, cherries, onions, black tea, and clove buds (20.6–25.0 mg AA/g) have a higher DPPH scavenging ability than that of other natural sources (10.80–16.7 mg AA/g) ( P < 0.05 ). Moreover, it was found that peroxides in pork patties are largely inhibited by red wine, lettuce, and red ginseng ( P < 0.05 ), whereas aldehydes are significantly inhibited by blueberries, chokeberries (aronia), blackcurrant, clove buds, elderberries, ginger, and cinnamon ( P < 0.05 ). These inconsistencies detected in the antioxidative ability of these 23 natural sources indicate that it is important to perform comprehensive and practical assessments of the potential antioxidative ability of natural sources. In addition, it is assumed that the interactions between natural plant sources and meat components affect the inhibition of lipid oxidation in meat and meat products.

Antioxidant Activity of Parsley as Affected by Drying Methods and Its Application to Pork Patties during Refrigerated Storage

Antioxidant Activity of Parsley as Affected by Drying Methods and Its Application to Pork Patties during Refrigerated Storage

An accurate, rapid, and sensitive method for simultaneous determination of four typical heterocyclic amines in roasted pork patties: Application in the study of inhibitory effects of astaxanthin.

Heterocyclic aromatic amines, as a group of mutagenic and carcinogenic compounds, have gained worldwide concern. In this study, an accurate, rapid, and sensitive confirmation and quantification method of four major heterocyclic aromatic amines in roasted pork was developed based on Q-Orbitrap along with Quick, Easy, Cheap, Effective, Rugged, and Safe extraction. The limit of detections and limit of quantitations were found to be 0.2-1.2 μg/kg and 0.6-3.5μg/kg, respectively, revealing the high sensitivity of this method. Obtained results showed recoveries ranging from 78.1 to 97.4%, depending on the different heterocyclic aromatic amines and spiked levels. Precision was in the range of 2.6-4.5% for four heterocyclic aromatic amines at different levels. In addition, the developed method had been applied to investigate the inhibitory effects of astaxanthin on the above-mentioned heterocyclic aromatic amines in roasted pork. The amount of astaxanthin with the best inhibitory effects was 7.5mg (0.0375%), which led to significant reduction in heterocyclic aromatic amines levels over 50%.

Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods

The objective of this study was to investigate antioxidant activities of various grape tomato powder (GTP) and then 0.25 and 0.5% oven-dried and freeze-dried GTP were applied to raw and cooked pork patties to investigate their physicochemical properties, texture, antioxidant activities, and antimicrobial activities. Oven-dried GTP dried at 100 °C had the highest 1,1-diphenyl-2-pycrylhydrazyl (DPPH) scavenging activity, ferric reducing power ability (FRPA), ferrous iron chelating activity (FICA) and total phenolic contents (TPCs) except for reference. pH and microbial counts of raw patties decreased after GTP was added. Raw and cooked patties showed decreases of 2-thiobarbituric acid reactive substances (TBARS), lightness values, and volatile basic nitrogen (VBN) values, while their redness and yellowness showed increases after the addition of GTP. Enterobacteriaceae did not show any growth for cooked treatments during storage. Addition of GTP improved antimicrobial and antioxidant activities of pork patties, and 0.5% oven-dried GTP showed the highest antioxidant activities among treatments during storage.

Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage

The goal of this study was to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during frozen storage. Frozen storage causes the formation of large protein aggregates and weakens MP structures. After adding ISP into patties, MP had a more stable aggregation system, which was manifested by a uniform particle size distribution and significantly higher absolute zeta potential (11.71 mV) than the control (9.56 mV) (P < 0.05). Atomic force microscopy results showed that the surface roughness of MP aggregation decreased by 9.78% with ISP after freezing for 180 d. Additionally, compared to patties without ISP, the MP carbonyl content from the ISP-treated patty decreased by 32%, and the free amino content increased by 14.99% during frozen storage. Results from circular dichroism spectroscopy and fluorescence spectroscopy showed that MP secondary and tertiary structure stability in patties improved with ISP. Overall, ISP has the potential to improve MP aggregation and structural stability during frozen storage.

Effect of microencapsulated extract of pitaya ( Hylocereus costaricensis ) peel on oxidative quality parameters of refrigerated ground pork patties subjected to UV‐C radiation

The effect of different levels of microencapsulated pitaya peel extracts (100 ppm–MPE100, 1,000 ppm–MPE1000, and 2,000 ppm–MPE2000) on the oxidative stability of refrigerated ground pork patties subjected to UV-C (0.5 J/cm2) for 10 days was investigated. Ground pitaya peel was microwave-assisted extracted utilizing different factors, and the extract with the highest polyphenol content (2.68 mg GAE/g sample) was microencapsulated and added to ground pork. MPE2000 promoted higher protection (30%) of polyunsaturated fatty acids. All extracts mitigated the increase of protein oxidation in an average value of 1.5 nmol carbonyl/mg protein; however, only MPE2000 hindered the lipid oxidation (about 44%) induced by UV-C up to sixth day. MPE2000 (ΔE = 2.65) and BHT (ΔE = 2.62) had an equal effect on preventing color changes. MPE2000 may be used as a simple and effective natural source to mitigate the adverse effects of UV-C on oxidative stability of ground pork patties. Novelty Impact Statement Ultraviolet radiation type C (UV-C) is a nonthermal preservation technology useful for extending the shelf life of foods. However, in general, UV-C doses to promote antimicrobial effect induce lipid and protein oxidation, affecting meat color, which determines quality loss and consumer rejection. Due to the toxic effects associated with the consumption of synthetic antioxidants and the increasing demand for safe and healthy products, the meat industry seeks natural alternatives capable of maintaining the oxidative stability of meat during refrigerated storage. Our study could encourage the use of microencapsulated extracts of pitaya (Hylocereus spp.) peel in irradiated pork meat at an industrial scale.

Inhibiting effect of ice structuring protein on the decreased gelling properties of protein from quick-frozen pork patty subjected to frozen storage

The effect of ice structuring protein (ISP) on the gelling properties of myofibrillar protein from quick-frozen pork patty during frozen storage was investigated by determining and comparing protein solubility, turbidity and gel properties. Protein solubility was increased by 10.23% and turbidity was decreased after ISP treated. The gel whiteness and strength of myofibrillar protein from patty with ISP were 8.38% and 13.70% higher than that of the control after frozen for 180 days. And the addition of ISP could weaken the influence of frozen storage on water mobility and reduce the water loss. Furthermore, ISP retrained the decrease in the maximum elastic (G′) value and loss factor (tan δ) value of samples. Through observing by scanning electron microscope (SEM), ISP retarded the destruction of gel microstructure and maintained the relatively complete tissue of gel. These findings confirmed the importance of ISP in myofibrillar protein gel quality assurance of pork patty during frozen storage.

Quality Attributes of Pork Patties Wrapped with Polyphenol Nanosolutions Incorporated Sodium Alginate Films at Refrigerated Storage (4±1 0C)

Quality Attributes of Pork Patties Wrapped with Polyphenol Nanosolutions Incorporated Sodium Alginate Films at Refrigerated Storage (4±1 0C)

Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties

Effects of Cirsium nipponicum Powder on the Quality and Antioxidant Activities of Pork Patties

Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles

Changes in thermal stability and structure of myofibrillar protein from pork patties with different fat addition (0%, 5%, 10%, 15% and 20%) under freeze-thaw (F-T) cycles were discussed. The results showed that the total sulfhydryl, reactive sulfhydryl, free amino group, α-helix and β-sheet contents, fluorescence intensity (FI), and protein thermal stability (Tmax, ∆Htotal) of samples with the same fat content were significantly decreased, while the β-turn and random-coil content and the maximum fluorescence emission wavelength (λmax) were significantly increased with increasing F-T cycles (P < 0.05). These changes in samples with 20% fat at the 5th F-T cycle were obvious and were verified by the decreases in ∆Htotal (26.1%), reactive sulfhydryl (16.1%), and FI (16.8%) compared with the patties without fat. Therefore, repeated F-T cycles could decline the thermal stability of protein, destroy the protein structure of patty, and the changes were positively correlated with fat content of patty.

Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage

The objective of this study was to assess antioxidant activities of leaves and fruit powder of Cudrania tricuspidata (CT) with different particle sizes (crude, 500 μm, 150 μm), and determine the physicochemical properties and microbial counts of pork patties with various levels of CT fruit powder (CTFP) during refrigerated storage. Total phenolic content of crude leaves had the highest value of 3.54 g/100 g (p<0.05). Overall, CT leaves (CTLP) had higher total phenolic content than CTFP (p<0.05). 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity of CTFP was higher than that of CTLP (p<0.05), which showed higher iron chelating ability and reducing power than CTFP (p<0.05). After pork patties were manufactured with 0.5% and 1.0% of CTFP at 500 μm, pH, color values, thiobarbituric acid reactive substance (TBARS), and peroxide values (POV) were then measured. The addition of CTFP into pork patties significantly (p<0.05) increased redness and yellowness values of patties. TBARS values of pork patties containing CTFP were lower (p<0.05) than those of CTFP-0 patties after 10 days of storage. Pork patties added with CTFP showed no significant (p>0.05) difference TBARS values among different storage periods. POV values of pork patties containing CTFP were lower than those of the control from 3 days up to the end of refrigerated storage (p<0.05). These results suggest that CTFP could be used as a natural antioxidant to retard lipid oxidation in meat products during refrigerated storage.

Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles

The inhibitory effect of ice structuring protein (ISP) on the quality deterioration of quick-frozen pork patties subjected to multiple freeze-thaw (F-T) cycles was investigated. The inhibitory effect of ISP on patty quality deterioration was obvious after five F-T cycles (P < 0.05). The hardness and springiness of patties with 0.20% ISP were 3.84% and 10.61% higher than those of patties without ISP, and the thawing loss of patties with 0.20% ISP was 43.64% lower than that of patties without ISP (P < 0.05). In addition, ISP effectively restrained moisture migration and destruction of pork patty microstructure during F-T cycles. More importantly, thiobarbituric acid reactive substance levels and carbonyl contents in the patties with 0.20% ISP were 25% and 32% lower than those in the control group (no significant difference with patties with 0.30% ISP) after five F-T cycles. Therefore, these results illustrated the potential benefits of ISP in meat products.

Optimization of Perilla, Roselle and Zanthoxylum Levels in Pork Patties by Application of Conjoint Analysis

Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory properties of the products to which they are added. In addition, they also possess desirable functional properties like antioxidant and antimicrobial properties of natural origin. The objective of the study was to optimize the inclusion levels in combination with the most acceptable sensory quality and to study the storage stability of pork patties at refrigerated (4±1oC) temperature. Methods: Three different levels of perilla 0.5, 0.7 and 0.9%, roselle 0.2, 0.3 and 0.4% and zanthoxylum 0.1, 0.15 and 0.2% were used in nine (9) different combinations designated as C1, C2, C3, C4, C5, C6, C7, C8, and C9 in the preparation of pork patties, to determine the most preferred combination according to physicochemical and sensory analysis. The patties were analyzed for pH, emulsion stability, colour and sensory evaluation. Sensory quality of patties was conducted and rating score for each profile, contribution of each attribute to the respondent’s preference was calculated by using conjoint analysis procedure. Result: The results of conjoint analysis revealed that the combination with perilla 0.5%, roselle 0.2% and zanthoxylum 0.1% was the most preferred combination as compared to all other combinations. Treated patties show lower oxidative and microbial parameters values and higher sensory scores over a period of 21 days.