Precooked Pork Patties Research Articles

Effect of white sesame seeds and cayenne pepper on quality in reduced sodium and low-fat precooked pork patties

Background: These precooked products have challenge of flavor change and shelf life during refrigerated storage. Sesame seeds and cayenne pepper can effectively inhibit lipid oxidation and discoloration in meat system. Limited research has focused on their functionalities on the reduced sodium and low-fat meat category. Materials and Methods: The characteristics of reduced sodium and low-fat precooked pork patties prepared with white sesame seeds or cayenne pepper were analyzed for pH, Hunter L*, a*, and b*, heme iron, and 2-thiobarbituric acid-reactive substances (TBARS) at refrigerated day 0, 4, and 7. Results: There was a non-significant interaction between treatment and storage time for measurements. Despite of the natural redness from the cayenne pepper, the color of precooked pork patties was preserved with cayenne pepper and white sesame seeds with higher Hunter a*value compared to the control. The TBARS values demonstrated considerable antioxidant activity of white sesame seeds or cayenne pepper in precooked pork patties, while the treatment with cayenne pepper has a significantly lower value than the control. Conclusion: It is concluded that the addition of white sesame seeds or cayenne pepper alleviated the problems of lipid oxidation and discoloration in precooked pork patties.

Sorghum bran addition in bratwurst, pre-cooked pork patties and pre-cooked turkey patties

Sorghum bran addition in bratwurst, pre-cooked pork patties and pre-cooked turkey 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.

Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability

The purpose of this study was to explore the effect of lipid oxidation and colour change of precooked pork patties with reduced sodium and added antioxidants. This study can fill the gap of antioxidant application between meat products with regular and low salt content. For precooked pork patties, addition of sodium tripolyphosphate and carnosine increased pH values and cooking yields. Patties with ascorbic acid had significantly higher a* values compared to the other samples. There was no significant difference of b* values among treatments. Precooked pork patties with sodium tripolyphosphate or carnosine had significantly higher L* values compared to other patties. The addition of antioxidants reduced lipid oxidation in precooked pork patties during refrigerated storage, except for the addition of 0.5% carnosine. Tripolyphosphate and ascorbic acid were successfully proven to be effective in retarding lipid oxidation and preserve the colour stability in reduced salt pork patties. This study provides a preliminary foundation of keeping meat products from lipid oxidation and maintaining in better stability.

Effects of Reheating Conditions and Sodium Chloride/Phosphate Levels on Color Characteristics of Precooked Pork Patties

The objective of this study was to determine the effect of reheating methods on the color characteristics of precooked pork patties with various NaCl and phosphate levels. NaCl/phosphate levels for each formulation were as follows; N1 (1% NaCl), N1+P (1% NaCl+0.3% phosphate), N2 (2% NaCl), and N2+P (2% NaCl+0.3% phosphate). The reheating methods used were by electric grill and microwave oven. The surface color of the patties reheated by microwave showed more brown and less-intense red, and the phosphate-treated patties reheated by microwave were more reddish and less brownish. With increased amounts of added NaCl and phosphate, the internal color of patties was more reddish, and the phosphate-treated patties reheated by microwave had more brown than those reheated by electric grill. Among all of the treatments, there were no significant differences in surface color, internal color, and overall appearance. Thus, the color changes in reheated patties were influenced by reheating methods and phosphate.

Effect of Natural and Synthetic Antioxidants on the Oxidative Stability of Cooked, Frozen Pork Patties

The effect of grape seed extract (GS; 0.02%), oleoresin rosemary (OR; 0.02%), water-soluble oregano extract (WS; 0.02%), propyl gallate (PG; 0.02% of fat), butylated hydroxyanisole (BHA; 0.02% of fat), and butylated hydroxytoluene (BHT; 0.02% of fat) on the oxidative and color stability of precooked pork patties stored at -18 degrees C for up to 6 mo were determined. Pork lean and trim were ground and mixed (30% fat). Antioxidants mixed with salt (2%) were added. Patties were formed, cooked to 71 degrees C, over wrapped in PVC, and stored at -18 degrees C. Lipid oxidation was determined using thiobarbituric acid-reactive substances (TBARS) and descriptive sensory evaluation. Color was determined instrumentally and visually. Samples were evaluated after 0, 1, 2, 3, 4, 5, and 6 mo of frozen storage. Based upon TBARS values, PG (0.21 mg MDA/kg) and GS extract (0.23) had more antioxidant activity over the storage period than did WS, OR, BHA, and BHT. GS had no effect on a* or b* values. Grape seed extract (0.02%) has the potential to inhibit oxidative rancidity as well as current synthetic antioxidants.

EFFECT OF PREVENTOX ON THE STORAGE STABILITY OF RAW AND PRECOOKED PORK PATTIES

ABSTRACT A commercial blend of antioxidants (Preventox, Alltech, Inc., Nicholasville, KY) was evaluated for its antioxidant efficacy in raw and precooked pork patties subjected to storage at 2C up to 10 days. Both raw and precooked pork patties containing 313 and 625 ppm Preventox had a reduced peroxide formation and a lower thiobarbituric acid‐reactive substance content during storage (P &lt; 0.05). Preventox at 625 ppm increased the Minolta (Osaka, Japan) colorimetric L* value of raw patties throughout storage (P &lt; 0.05) and the a* value of 1‐day samples (P &lt; 0.05). Raw patties treated with Preventox tended to have a greater myoglobin content within the first day, but the antioxidant did not prevent the conversion of myoglobin to metmyoglobin, and hence, color loss during subsequent storage. The results indicated that Preventox was more effective to inhibit lipid oxidation in pork patties, especially precooked samples, than to preserve the red color of raw pork patties during aerobic, refrigerated storage.PRACTICAL APPLICATIONSThe efficacy of natural antioxidants in food products depends on the matrix of the food system. The results obtained from this study demonstrated that Preventox, a mixture of tocopherols, rosemary extract and citrate, provided a dose‐dependent protection of low‐fat raw and precooked ground pork against lipid oxidation during refrigerated storage, suggesting that it may be used to extend the shelf life of this type of meat product.

Microwave Heating of Cooked Pork Patties as a Function of Fat Content

In this study, the parameters heating rate, dielectric factors, and specific heat capacity, which determine the heating profiles and the dissipation of energy during microwave heating, were obtained for precooked pork patties. The pork patties studied were lean meat, pure back fat, and several lean meat/back fat mixtures. Microwave heating at 798 W power was not sufficient to accelerate the heating rates in 100% lean meat compared to 415 W. However, samples were able to heat up faster and dissipate more energy at 798 W power as fat content increased and moisture content decreased. The recorded differences in the specific heat capacity of the studied materials as a function of temperature seemed not to be the key factor to explain the observed temperature rises. Temperature rise seemed to have more to do with the interactions of fat with the electromagnetic field, and with viscosity changes during phase transitions. Trends found for the dielectric properties over microwave heating of meat products agree with data from other authors, but the influence of parameters related to the sample composition and structure should be taken into account. The dissipation factors (epsilon''/epsilon') provided a good approximation to the capacity of the samples containing lean meat and the lean meat/fat mixtures to transform the electromagnetic energy into heat. Neither the dielectric constant nor the loss or dissipation factors were able to clarify the high amount of energy transformed into heat in 100% back fat. Penetration depth and reflected power indicated that back fat allowed microwave energy to be repeatedly redirected to the material.

The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis

Antioxidative efficiency of extracts of rosemary, green tea, coffee and grape skin in precooked pork patties was investigated during storage under retail conditions (10 days, 4 °C, atmospheric air), using descriptive sensory profiling following reheating and quantitative measurements of hexanal, thiobarbituric acid reactive substances (TBARS) and vitamin E as indicators of lipid oxidation. The initial oxidative status of pork patties (evaluated by ANOVA) showed a significant lower level of secondary oxidation products and higher levels of vitamin E in patties with extracts incorporated, indicating that the extracts retarded lipid oxidation during processing of the meat. Data analysis for the storage study was based on qualitative overview of sensory/chemical variation by principal component analysis (PCA) and quantitative ANOVA–PLSR for determination of the relationship between design variables (days of chill-storage, extract treatment) versus sensory-chemical variables and PLSR for elucidating the predictive ability of the chemical methods for sensory terms. Lipid oxidation was seen to involve a decrease in perception of meat flavour/odour and a concomitant increase in the off-flavour/odours linseed, rancid. TBARS, hexanal and vitamin E were all significant predictive indices ( P<0.05) for the majority of the sensory terms, while vitamin E through negative correlation with TBARS and hexanal displayed its antioxidative effect and thus, its ability to preserve sensory fresh meat flavour/odour. The effect of the various extracts incorporated in the product was clearly related to the degree of lipid oxidation and an overall ranking of the antioxidative efficiency of extracts in declining order became apparent: Rosemary > Grape skin > Tea > Coffee > Reference. Furthermore, the relation between extracts and vitamin E indicated that the extracts, to some extent, interacted with the vitamin and prevented it from degrading. In conclusion, the rosemary extract displayed potential for maintaining sensory eating quality in processed pork products.

Effect of enrobing and antioxidants on quality characteristics of precooked pork patties under chilled and frozen storage conditions

Enrobed or coated pork patties containing a (50:50) mixture of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) at a level of 100 ppm in the batter mix and meat emulsion were cooked and stored chilled (4±1 °C) and frozen (−18±1 °C) for evaluation of quality. Test samples were compared to control patties (neither enrobed nor antioxidant treated). After 35 days of refrigerated storage no significant difference ( P>0.05) was found in pH, 2-thiobarbituric acid (TBA) and Warner–Bratzler shear force (WBSF) values between uncoated and treated samples. Similarly, enrobed patties showed no significant ( P<0.05) decrease in TBA values compared to control patties, but had lower relative moisture loss at the 45th day of frozen storage. However, control patties had significantly ( P<0.05) higher overall shear values than coated patties under the same storage conditions. Coated samples had higher microbial loads but below the acceptable limit. Total plate counts (TPC) in enrobed and control patties were around 3.48 and 3.05 log 10 cfu/g, respectively, whereas in frozen stored samples these numbers were 2.77 and 2.69 log 10 cfu/g at the end of storage. Sensory scores viz appearance and color, flavor, juiciness, texture, and overall acceptability were higher in treated samples than controls during the entire storage period.

SODIUM LACTATE/SODIUM POLYPHOSPHATE EFFECTS ON OXIDATION IN PRECOOKED FROZEN PORK PATTIES

ABSTRACT The objective of this study was to evaluate sodium lactate (SL; 0, 1, 2 or 3%) and sodium polyphosphate (SP; 0, 0.1, 0.2 or 0.3%) effects on lipid oxidation and color characteristics of precooked pork patties during frozen storage. Ground pork was mixed with SL and/or SP, stuffed, frozen, sliced and cooked from the frozen state, packaged and held frozen for 14 weeks. Samples containing SP had lower TBARS, regardless of SL content. SL decreased pH, a* and b* values and red color (R630–R580). L* value, hue angle, pork flavor, saltiness, and juiciness increased as SL increased. A moderate correlation occurred between SL and TBARS. SP decreased hue angle, cook loss, and rancid flavor and increased pH, b* value, pork flavor, saltiness, and juiciness. Storage time decreased a* value, red color and juiciness, while saltiness, alkalinity, and rancid flavor scores increased. Based on both physical and sensory characteristics, optimum combinations appear to be 3% SL and 0.2–0.3% SP.

Warmed-over flavour in chill-stored pre-cooked pork patties in relation to dietary rapeseed oil and vitamin E supplementation

Lean pork patties were produced from the longissimus dorsi muscle of pigs fed either (1) basal feed containing 3% fat without vitamin E supplementation (Control), (2) basal feed enriched with 6% rapeseed oil (canola) without vitamin E supplementation (RAP), or (3) basal feed enriched with 6% rapeseed oil and 200 mg vitamin E as all-rac-α-tocopheryl acetate/kg feed (RAP-E). Enrichment of the pig diet with rapeseed oil slightly increased the content of monounsaturated and polyunsaturated fatty acids and slightly reduced the amount of saturated fatty acids in the products, although the difference was not statistically significant. The fat content in non-cooked patties was found to be similar for the three products, as was the level of secondary oxidation products determined as headspace hexanal and thiobarbituric acid reactive substances (TBARS), whereas the content of vitamin E as α-tocopherol was found to be significantly different. α-Tocopherol levels in non-cooked patties reflected dietary vitamin E levels and were: Control [2.33 mg α-tocopherol/kg dry matter (DM)] <RAP (3.31 mg α-tocopherol/kg DM) <RAP-E (6.26 mg α-tocopherol/kg DM). Heat treatment of patties resulted in a 26–28% decrease in α-tocopherol content and degradation continued during chill storage (5 °C). The degradation of α-tocopherol was found to be proportional to the initial level, and the levels in pre-cooked patties were still related to dietary vitamin E levels after 4 days of chill storage. Development of warmed-over flavour in pre-cooked patties during chill storage, as followed by determination of hexanal and TBARS and by descriptive sensory analysis showed that (1) feeding pigs a level of 6% rapeseed oil increases the susceptibility of pre-cooked patties to lipid oxidation during chill storage, and (2) that supplementation of 200 mg vitamin E/kg feed effectively counteracts the effects of the rapeseed oil on lipid oxidation.

Antioxidant Property in Ginger Rhizome and Its Application to Meat Products

ABSTRACTSome characteristics of an antioxidant factor in ginger rhizome were studied. The antioxidant property was evenly distributed across the cross‐section of rhizome, and was very effective against lipid oxidation. Two thirds of the original activity remained after 2 hr of boiling. Its effectiveness was dependent on pH, increasing with increasing pH between 5 and 7. A linear relationship was observed between the amount of ginger extract added to the oxidation system and the protection factor values. The antioxidative effectiveness of ginger extract was further tested with fresh, frozen and precooked pork patties. The shelf life of all products determined by TBA value was improved by the inclusion of ginger extract.