| Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties. | |
| | |
MedLine Citation:
|
PMID: 21843917 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
|
This study evaluates the effect of replacing fat with surimi-like material (SLM) made from the porcine longissimus dorsi muscle on the physicochemical and sensory characteristics of pork patties. Pork patties were produced with different levels of fat and SLM using a commercial method. Pork patties produced with 20% SLM had the lowest fat content (1.76%, P<0.001), and had a higher cooking yield (87.41 vs. 78.57%, P<0.05) and less shrinkage (4.01 vs. 9.02%, P<0.001) than patties produced with 20% back-fat (control). Moreover, patties produced with SLM exhibited more acceptable organoleptic characteristics, including tenderness (P<0.01) and overall acceptability (P<0.001), than full-fat control patties. These results indicated that SLM cannot only be used as a fat replacer, but that it also improves the physicochemical and sensory characteristics of low-fat pork patties. |
| | |
Authors:
|
Y M Choi; J H Choe; D K Cho; B C Kim |
Related Documents
:
|
8833537 - Effects of oven-drying tubers of two high-protein sweet potato varieties at different t... 420757 - Nutritional effects of field bean (vicia faba l.) proteinase inhibitors fed to rats. 3218607 - Histamine distribution in the gastrointestinal wall of germ free and conventional chick... 19386017 - Effects of fermentable carbohydrates and low dietary phosphorus supply on the chemical ... 6375487 - Combined effects of deoxycorticosterone and furaltadone on escherichia coli infection i... 22033707 - High-fat diet intake accelerates aging, increases expression of hsd11b1, and promotes l... |
Publication Detail:
|
Type: JOURNAL ARTICLE Date: 2011-7-23 |
Journal Detail:
|
Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 Jul |
Date Detail:
|
Created Date: 2011-8-16 Completed Date: - Revised Date: - |
Medline Journal Info:
|
Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
|
Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
|
Copyright © 2011 Elsevier Ltd. All rights reserved. |
Export Citation:
|
APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
|
|
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
Previous Document: A role for maintenance therapy in managing sarcoma.
Next Document: Investigation on the presence of sulphites in fresh meat preparations: Estimation of an allowable ma...