Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system

Abstract

© 2014. The effect of cooking methods (electric grilling and pan-frying in olive oil) on the composition of reduced-fat and reduced-fat/PUFA enriched pork patties was studied. Fat reduction was performed by replacing pork backfat (38% and 100%) with konjac gel and PUFA-enrichment by replacing pork backfat (49%) with a konjac-based oil bulking system stabilizing a healthier oil combination (olive, linseed and fish oils). Cooking losses (13%-27%) were affected (p. <. 0.05) by formulation and cooking procedure. Compared with raw products, cooked samples had higher (p. <. 0.05) concentrations of MUFAs and PUFAs (both n-3 and n-6); the difference was greater (p. <. 0.05) in the pan-fried patties. Fatty acid retention was generally better in pan-fried than in grilled samples. When cooked, the PUFA levels in the medium-fat/improved sample containing the oil bulking system ranged between 1.4 and 1.6. g/100. g (0.47-0.51 from n-3 PUFAs), with EPA. +. DHA concentrations of around 75. mg/100. g. Konjac materials were successfully used to produce pork patties with a better lipid composition.