Journal
MEAT SCIENCE
Volume 98, Issue 4, Pages 795-803Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2014.07.034
Keywords
Pork patties; Cooking methods; Chemical composition; Improved fat content; Fat replacers
Categories
Funding
- Spanish National Research Council
- European Social Fund
- Plan Nacional de Investigacion Cientifica, Desarrollo e Innovacion Tecnologica (I + D + I), Ministerio de Economia y Competitividad [AGL 2011-29644-C02-01]
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The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (p < 0.05) by formulation and cooking procedure. Compared with raw products, cooked samples had higher (p < 0.05) concentrations of MUFAs and PUFAs (both n-3 and n-6); the difference was greater (p < 0.05) in the pan-fried patties. Fatty acid retention was generally better in pan-fried than in grilled samples. When cooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6 g/100 g (0.47-0.51 from n-3 PUFAs), with EPA + DHA concentrations of around 75 mg/100 g. Konjac materials were successfully used to produce pork patties with a better lipid composition. (C) 2014 Published by Elsevier Ltd.
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