Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds |
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Authors: | Moloney A P Kennedy C Noci F Monahan F J Kerry J P |
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Affiliation: | Food and Biological Resources Examination Division, Korean Intellectual Property Office, Dunsan-dong, Seo-gu, Daejeon 302-701, Republic of Korea. |
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Abstract: | Reduced-fat pork patties produced with the addition of Laminaria japonica powder were evaluated for the chemical composition, cooking characteristics and sensory properties. Reduced-fat pork patties containing L. japonica powder had significantly higher moisture, ash, carbohydrate content, yellowness, and springiness than the control sample (P<0.05). Protein and fat contents, energy value, lightness, redness, cooking loss, reduction in diameter, reduction in thickness, hardness, gumminess, and chewiness of the regular-fat (20%) control samples were significantly higher than reduced-fat pork patties containing L. japonica (P<0.05). The sensory evaluations indicated that the greatest overall acceptability in reduced-fat pork patties was attained at a L. japonica concentration of 1 or 3%. Pork patties with fat contents reduced from 20% to 10% and supplemented with 1 or 3% L. japonica had improved quality characteristics that were similar to the control patties containing a fat content of 20%. |
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Keywords: | Laminaria japonica Reduced-fat Pork patties Dietary fiber Quality properties |
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