Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage
| Autor: | Sang-Gi Min, Mi-Jung Choi, Yun-Joong Kwon, Yeon-Ji Jo |
|---|---|
| Rok vydání: | 2015 |
| Předmět: |
food.ingredient
Pectin Chemistry pork patties technology industry and agriculture food and beverages Fish oil fish oil Article food lipid oxidation Lipid oxidation parasitic diseases Emulsion Animal Science and Zoology Food science Quality characteristics texture hormones hormone substitutes and hormone antagonists multilayered emulsions Food Science |
| Zdroj: | Korean Journal for Food Science of Animal Resources |
| ISSN: | 1225-8563 |
| DOI: | 10.5851/kosfa.2015.35.1.71 |
| Popis: | This study was performed to determine the effect of multilayered fish oil (FO) emulsion without or with trans-cinnamaldehyde on pork patties. Multilayered FO (-primary, -secondary, -tertiary) emulsions were prepared using a layer-by-layer deposition technique with Tween 20, chitosan, and low methoxyl pectin, and were added to pork patties at the same concentration. Pork patties were then stored for 20 d in a refrigerator (5℃) to study changes in quality. The results showed that the pH value of all samples significantly decreased but cooking loss increased during storage (p0.05). All pork patties containing multilayered FO (treated samples) showed higher values for lightness and significantly lower values for yellowness compared to control pork patties (untreated sample). Lipid oxidation was higher in treated pork patties than in control pork patties during storage. In addition, lipid oxidation and total viable bacterial count in pork patties decreased as the number of coating layers increased. However, hardness, cohesiveness, and springiness of all samples showed no significant change during storage (p>0.05) as compared to fresh pork patties. Furthermore, these did not remarkable change with addition of trans-cinnamaldehyde in all pork patties. From our results, we suggest that FO emulsion did not affect the texture characteristics of fresh pork patties, indicating that it could be used to improve the quality of pork patties by contributing high-quality fat such as unsaturated fatty acids. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|