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Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties.

Verma AK, Chatli MK, Kumar D, Kumar P, Mehta N - Asian-australas. J. Anim. Sci. (2015)

Bottom Line: Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat.Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level.Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

View Article: PubMed Central - PubMed

ABSTRACT
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

No MeSH data available.


Sensory attributes of low-fat pork patties. C (Control) = pork patties without sweet potato powder (SPP) and chilled water; T1 = pork patties with SPP 0.5% and chilled water 9.5%; T2 = pork patties with SPP 1.0% and chilled water 9.0%; T3 = Pork patties with SPP 1.5% and chilled water 8.5%.
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f1-ajas-28-2-252: Sensory attributes of low-fat pork patties. C (Control) = pork patties without sweet potato powder (SPP) and chilled water; T1 = pork patties with SPP 0.5% and chilled water 9.5%; T2 = pork patties with SPP 1.0% and chilled water 9.0%; T3 = Pork patties with SPP 1.5% and chilled water 8.5%.

Mentions: Mean sensory scores for the control and low-fat pork patties with different levels of SPP and water are given in Figure 1. The colour and appearance score of the T3 was found to be the highest among all treatment and control but comparable to T2. The flavour scores were comparable for low-fat pork patties except T1 with control, whereas highest in T2 (7.17). Hughes et al. (1998) reported increased flavour intensity of frankfurters incorporated with starch. The juiciness scores were highest for the 1.0 percent SPP (T2) amongst the low-fat pork patties. This could be due to the greater moisture retention and water binding properties of SPP as observed/recorded in Table 3. By the inclusion of SPP, the tenderness was found to be improved (p<0.05) in T2 and T3 as compared to control and T1. These results indicated that incorporation of SPP enhanced tenderness of the patties and this was also accordance with decreased in hardness values as observed in Table 4. Giese (1992) reported that starches have been used as binders to maintain juiciness and tenderness in low-fat meat products. The low-fat pork patties incorporated with combination of 1.0% SPP and 9.0% water (T2) was rated highest for overall acceptability by the sensory panellists. The result showed overall acceptability score of the T2 differ (p<0.05) as compared to C and T1 whereas, comparable to T3. Lyons et al. (1999) reported on addition of starch had a positive effect on the sensory attributes of low-fat sausages.


Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties.

Verma AK, Chatli MK, Kumar D, Kumar P, Mehta N - Asian-australas. J. Anim. Sci. (2015)

Sensory attributes of low-fat pork patties. C (Control) = pork patties without sweet potato powder (SPP) and chilled water; T1 = pork patties with SPP 0.5% and chilled water 9.5%; T2 = pork patties with SPP 1.0% and chilled water 9.0%; T3 = Pork patties with SPP 1.5% and chilled water 8.5%.
© Copyright Policy
Related In: Results  -  Collection

License
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getmorefigures.php?uid=PMC4283171&req=5

f1-ajas-28-2-252: Sensory attributes of low-fat pork patties. C (Control) = pork patties without sweet potato powder (SPP) and chilled water; T1 = pork patties with SPP 0.5% and chilled water 9.5%; T2 = pork patties with SPP 1.0% and chilled water 9.0%; T3 = Pork patties with SPP 1.5% and chilled water 8.5%.
Mentions: Mean sensory scores for the control and low-fat pork patties with different levels of SPP and water are given in Figure 1. The colour and appearance score of the T3 was found to be the highest among all treatment and control but comparable to T2. The flavour scores were comparable for low-fat pork patties except T1 with control, whereas highest in T2 (7.17). Hughes et al. (1998) reported increased flavour intensity of frankfurters incorporated with starch. The juiciness scores were highest for the 1.0 percent SPP (T2) amongst the low-fat pork patties. This could be due to the greater moisture retention and water binding properties of SPP as observed/recorded in Table 3. By the inclusion of SPP, the tenderness was found to be improved (p<0.05) in T2 and T3 as compared to control and T1. These results indicated that incorporation of SPP enhanced tenderness of the patties and this was also accordance with decreased in hardness values as observed in Table 4. Giese (1992) reported that starches have been used as binders to maintain juiciness and tenderness in low-fat meat products. The low-fat pork patties incorporated with combination of 1.0% SPP and 9.0% water (T2) was rated highest for overall acceptability by the sensory panellists. The result showed overall acceptability score of the T2 differ (p<0.05) as compared to C and T1 whereas, comparable to T3. Lyons et al. (1999) reported on addition of starch had a positive effect on the sensory attributes of low-fat sausages.

Bottom Line: Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat.Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level.Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

View Article: PubMed Central - PubMed

ABSTRACT
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added fat with combinations of SPP and chilled water. Three different levels of SPP/chilled water viz. 0.5/9.5% (T-1), 1.0/9.0% (T-2), and 1.5/8.5% (T-3) were compared with a control containing 10% animal fat. The quality of low-fat pork patties was evaluated for physico-chemical (pH, emulsion stability, cooking yield, aw), proximate, instrumental colour and textural profile, and sensory attributes. The cooking yield and emulsion stability improved (p<0.05) in all treatments over the control and were highest in T-2. Instrumental texture profile attributes and hardness decreased, whereas cohesiveness increased compared with control, irrespective of SPP level. Dimensional parameters (% gain in height and % decrease in diameter) were better maintained during cooking in the low-fat product than control. The sensory quality attributes juiciness, texture and overall acceptability of T-2 and T-3 were (p<0.05) higher than control. Results concluded that low-fat pork patties with acceptable sensory attributes, improved cooking yield and textural attributes can be successfully developed with the incorporation of a combination of 1.0% SPP and 9.0% chilled water.

No MeSH data available.