The storage stability and textural, physico-chemical and sensory quality of low-fat ground pork patties with Carrageenan as fat replacer

Background: Perilla, roselle and zanthoxylum are spices which are commonly used in preparation of meat dishes. They provide unique and distinctive flavour and taste which improves the sensory properties of the products to which they are added. In addition, they also possess desirable functional properties like antioxidant and antimicrobial properties of natural origin. The objective of the study was to optimize the inclusion levels in combination with the most acceptable sensory quality and to study the storage stability of pork patties at refrigerated (4±1oC) temperature. Methods: Three different levels of perilla 0.5, 0.7 and 0.9%, roselle 0.2, 0.3 and 0.4% and zanthoxylum 0.1, 0.15 and 0.2% were used in nine (9) different combinations designated as C1, C2, C3, C4, C5, C6, C7, C8, and C9 in the preparation of pork patties, to determine the most preferred combination according to physicochemical and sensory analysis. The patties were analyzed for pH, emulsion stability, colour and sensory evaluation. Sensory quality of patties was conducted and rating score for each profile, contribution of each attribute to the respondent’s preference was calculated by using conjoint analysis procedure. Result: The results of conjoint analysis revealed that the combination with perilla 0.5%, roselle 0.2% and zanthoxylum 0.1% was the most preferred combination as compared to all other combinations. Treated patties show lower oxidative and microbial parameters values and higher sensory scores over a period of 21 days.

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Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties

Asian-Australasian Journal of Animal Sciences ◽

10.5713/ajas.2007.588 ◽

2007 ◽

Vol 20 (4) ◽

pp. 588-597 ◽

Cited By ~ 8

Author(s):

Manish Kumar ◽

B. D. Sharma ◽

R. R. Kumar

Keyword(s):

Shelf Life ◽

Low Fat ◽

Fat Replacer ◽

Ground Pork ◽

Pork Patties

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Effect of Physico-chemical Characteristics of Raw Muscles from Three Iberian × Duroc Genotypes on Dry-cured Meat Products Quality

Food Science and Technology International ◽

10.1177/1082013207088371 ◽

2007 ◽

Vol 13 (6) ◽

pp. 485-495 ◽

Cited By ~ 1

Author(s):

M.R. Ramirez ◽

R. Cava

Keyword(s):

Sensory Quality ◽

Meat Products ◽

Biceps Femoris ◽

Raw Material ◽

Meat Production ◽

Reciprocal Crosses ◽

Physico Chemical ◽

Cured Meat ◽

The Difference

The effect of raw material characteristics (longissimus dorsi and biceps femoris) on dry-cured loin and ham quality from three different Iberian · Duroc genotypes was studied: GEN1: ♂ Iberian · ♀ Duroc1, GEN2: ♂ Duroc1 · ♀ Iberian; GEN3: ♂ Duroc2 · ♀ Iberian. GEN1 and GEN2 are reciprocal crosses, while the difference between GEN2 and GEN3 is the Duroc sire line. The line Duroc1 (DU1) was selected for the manufacture of dry-cured meat products, whereas the line Duroc2 (DU2) was selected for meat production with low carcass fat. Raw material and dry-cured meat products did not differ between reciprocal crosses (GEN1 vs. GEN2). However, the genotype of the Duroc sire line affected the quality of meat and dry-cured meat products. GEN1 and GEN2 had higher adipogenic nature and higher postmortem pH than GEN3, and as a result, these dry-cured meat products had better instrumental and sensory quality than those from GEN3. By contrast, meat from GEN3 had lower pH, fat content, and oxidative stability which decreased the quality of dry-cured meat products. Therefore, there was a close connection between raw material and dry-cured meat products quality as it was affected by characteristics related to the genotype such as the adipogenic character and meat quality traits associated with pH.

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Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats’ milk

Small Ruminant Research ◽

10.1016/j.smallrumres.2016.01.016 ◽

2016 ◽

Vol 136 ◽

pp. 104-108 ◽

Cited By ~ 25

Author(s):

C. Senaka Ranadheera ◽

Craig A. Evans ◽

Michelle Adams ◽

Surinder K. Baines

Keyword(s):

Sensory Quality ◽

Chemical Properties ◽

Physico Chemical ◽

Fermented Dairy

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Effect of Chilled-frozen Storage on the Physico-chemical, Microbial and Sensory Quality of Farmed Bighead Carp (Hypophthalmichthys nobilis)

Journal of Fisheries and Aquatic Science ◽

10.3923/jfas.2013.686.696 ◽

2013 ◽

Vol 8 (6) ◽

pp. 686-696 ◽

Cited By ~ 4

Author(s):

Laila D. Latip ◽

Wahidu Zzaman ◽

Tajul A. Yang

Keyword(s):

Sensory Quality ◽

Frozen Storage ◽

Bighead Carp ◽

Physico Chemical ◽

Hypophthalmichthys Nobilis

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Consumer Understanding of the Date of Minimum Durability of Food in Association with Quality Evaluation of Food Products After Expiration

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph17051632 ◽

2020 ◽

Vol 17 (5) ◽

pp. 1632 ◽

Cited By ~ 6

Author(s):

Dorota Zielińska ◽

Beata Bilska ◽

Katarzyna Marciniak-Łukasiak ◽

Anna Łepecka ◽

Monika Trząskowska ◽

...

Keyword(s):

Shelf Life ◽

Laboratory Tests ◽

Sensory Quality ◽

Quality Evaluation ◽

Significant Proportion ◽

Food Products ◽

Public Benefit ◽

Physico Chemical ◽

Food Wastage

Food labelled with a “best before” date has a long shelf life. This study aimed to examine the respondents’ knowledge and understanding regarding the labelling on food products, as well as to assess the microbiological, physico–chemical and the sensory quality of selected durable food products on and after the date specified by the manufacturer. Two methods were used—a survey and laboratory tests. It was found that the majority of respondents have difficulty distinguishing and understanding the terms on the label and that a significant proportion of the respondents consume food products after the “best before” date. Laboratory tests of milk, pasta, mayonnaise and jam confirmed the microbiological safety of the products even six months after the “best before” date. Other features (texture, colour and sensory quality) slightly changed after one month for milk and mayonnaise (the colour had become more yellow) and after three months for pasta (its hardness had decreased) and jam (it had become browner). The possibility of extending the “best before” dates of selected durable foods could be considered, which could allow such products to legally be handed over to public benefit organisations, thereby reducing food wastage.

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