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Title: | 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 |
Authors: | Salcedo Sandoval, L. ![]() ![]() ![]() ![]() |
Keywords: | Chemical composition Improved fat content Fat replacers Cooking methods Pork patties |
Issue Date: | 2014 |
Publisher: | Elsevier |
Citation: | Meat Science 98: 795- 803 (2014) |
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. |
URI: | http://hdl.handle.net/10261/102772 |
DOI: | http://dx.doi.org/10.1016/j.meatsci.2014.07.034 |
Identifiers: | doi: 10.1016/j.meatsci.2014.07.034 issn: 0309-1740 |
Appears in Collections: | (ICTAN) Artículos |
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