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Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

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Abstract

This study was investigated to assess the effects of buckwheat (BW) and fermented buckwheat (FBW) on the proximate compositions, pH change, cooking quality, lipid oxidation, textural properties, and sensory characteristics of pork patties. Pork patties treated with BW and FBW were divided into six groups; Con, non-treated patties; T0, reduced fat patties; T1 and T2, addition of 1 and 3 % BW; FT1 and FT2, addition of 1 and 3 % FBW. FBW showed significantly higher antioxidant activity and total phenolic contents than BW (P < 0.05). FT2 had significantly lower level of lipid oxidation than other groups (P < 0.05). The addition of BW and FBW increased the crude fiber content in pork patties, whereas it decreased the crude fat content compared to the control group (P < 0.05). BW and FBW significantly reduced expressible drip and cooking loss (P < 0.05). Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties. Texture profile analysis of patties revealed that the addition of BW and FBW significantly decreased the hardness and increased tenderness. The results suggested that BW and FBW exhibited substantial effects on improving the quality of pork patties. The 1 % BW (T1) and FBW (FT1) appeared to be the most effective means of improving the overall properties of pork patties.

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Acknowledgments

This research was supported by Technology Commercialization Support Program, IPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs, of the Republic of Korea.

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Authors and Affiliations

  1. Department of Food Science & Biotechnology, Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul, 143-701, Republic of Korea

    Woojoon Park, Ji-Han Kim, Min-Gu Ju, Su-Jung Yeon, Go-Eun Hong & Chi-Ho Lee

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  1. Woojoon Park
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  2. Ji-Han Kim
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  3. Min-Gu Ju
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  4. Su-Jung Yeon
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  5. Go-Eun Hong
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Correspondence to Chi-Ho Lee.

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Research highlights

• Buckwheat (BW) and fermented buckwheat (FBW) increased the crude fiber and decreased crude fat contents in pork patties.

• FBW had considerably higher antioxidant activity and the total phenolic contents.

• Patties processed with FBW had significantly lower lipid oxidation during storage.

• Pork patties prepared with BW and FBW exhibited higher redness value of uncooked and cooked patties, and had lower expressible drip and cooking loss.

• BW and FBW significantly decreased the hardness and increased tenderness.

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Park, W., Kim, JH., Ju, MG. et al. Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat. J Food Sci Technol 53, 658–666 (2016). https://doi.org/10.1007/s13197-015-1973-2

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  • DOI: https://doi.org/10.1007/s13197-015-1973-2

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