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Asian-Australas J Anim Sci > Volume 16(4); 2003 > Article
Animal Breeding and Genetics
Asian-Australasian Journal of Animal Sciences 2003;16(4): 588-595.
DOI: https://doi.org/10.5713/ajas.2003.588    Published online January 1, 2003.
Quality Characteristics of Low-fat Ground Pork Patties Containing Milk Co-precipitate
Manish Kumar, B. D. Sharma
Abstract
The optimum level of fresh granulated low-calcium (0.2%) skim milk co-precipitate, as fat substitute in low-fat ground pork patties was determined on the basis of physico-chemical, cooking and sensory properties. Low-fat ground pork patties (<10% total fat), formulated with 15 per cent water, 4 per cent added fat, 1.5 per cent salt and 4-10 per cent milk co-precipitate, were evaluated for proximate composition, cooking characteristics and compared with control patties with 15 % added fat. The moisture and protein content of raw and cooked low-fat patties were significantly (p<0.05) higher than control. The incorporation of milk co-precipitate in low-fat patties improved cooking yield, fat and moisture retention and reduced shrinkage. The sensory properties of low-fat patties were comparable with control patties. The overall acceptability of low-fat patties formulated with 7% milk co-precipitate was significantly (p<0.05) higher than patties with 10% level and non-significantly (p<0.05) higher than low-fat patties containing 4% milk co-precipitate and control. Instrumental Texture Profiles of developed low-fat patties and control patties were comparable with slight increases in hardness and gumminess of the low-fat product. The developed low-fat ground pork patties (7% milk co-precipitate) had lower TBA values, better microbiological and sensory refrigerated storage stability than high-fat control patties packaged in air permeable films for 21 days.
Keywords: Low-fat Ground Pork Patties; Milk Co-precipitates; Pork Patties; Fat Replacer


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