메뉴 건너뛰기




Volumn 16, Issue 4, 2003, Pages 588-595

Quality characteristics of low-fat ground pork patties containing milk co-precipitate

Author keywords

Fat Replacer; Low fat Ground Pork Patties; Milk Co precipitates; Pork Patties

Indexed keywords


EID: 0037384159     PISSN: 10112367     EISSN: None     Source Type: Journal    
DOI: 10.5713/ajas.2003.588     Document Type: Article
Times cited : (17)

References (47)
  • 1
    • 84987335920 scopus 로고
    • Physical and sensory characteristics of low-fat fresh pork sausages processed with various levels of added water
    • Ahmed, P. O., M. F. Miller, C. E. Lyon, H. M. Vaughters and J. O. Reagan. 1990. Physical and sensory characteristics of low-fat fresh pork sausages processed with various levels of added water. J. Food Sci. 55(3):625-628.
    • (1990) J. Food Sci. , vol.55 , Issue.3 , pp. 625-628
    • Ahmed, P.O.1    Miller, M.F.2    Lyon, C.E.3    Vaughters, H.M.4    Reagan, J.O.5
  • 2
    • 0002911188 scopus 로고    scopus 로고
    • Fat replacers
    • Akoh, C. C. 1998. Fat replacers. Food Technol. 52(3):47-53.
    • (1998) Food Technol. , vol.52 , Issue.3 , pp. 47-53
    • Akoh, C.C.1
  • 3
    • 0006544980 scopus 로고
    • Association of Official Analytical Chemists, Washington, DC
    • AOAC. 1995. Official Methods of Analysis. 16th edn. Association of Official Analytical Chemists, Washington, DC.
    • (1995) Official Methods of Analysis. 16th Edn.
  • 4
    • 21444459719 scopus 로고    scopus 로고
    • Effects of three cellulose gums on the texture profile and sensory properties of low-fat frankfurters
    • Barbut, S. and G. S. Mittal. 1996. Effects of three cellulose gums on the texture profile and sensory properties of low-fat frankfurters. International J. Food Sci. Technol. 31:241-247.
    • (1996) International J. Food Sci. Technol. , vol.31 , pp. 241-247
    • Barbut, S.1    Mittal, G.S.2
  • 5
    • 0012868452 scopus 로고
    • Effect of added soybean and milk proteins on technological and sensory properties of pork luncheon meat product
    • Bartekova Z., J. Dubravicky, G. Strmiskova, A. Simunicova and V. Buchtova. 1985. Effect of added soybean and milk proteins on technological and sensory properties of pork luncheon meat product. Bull. Potravina. Vyaku. 24(1):19-31.
    • (1985) Bull. Potravina. Vyaku. , vol.24 , Issue.1 , pp. 19-31
    • Bartekova, Z.1    Dubravicky, J.2    Strmiskova, G.3    Simunicova, A.4    Buchtova, V.5
  • 6
    • 84985266557 scopus 로고
    • Effect of electrical stimulation, boiling temperature, formulation and rate of freezing on sensory, cooking, chemical, physical properties of ground beef patties
    • Berry, B. W. and D. M. Stiffler. 1981. Effect of electrical stimulation, boiling temperature, formulation and rate of freezing on sensory, cooking, chemical, physical properties of ground beef patties. J. Food Sci. 46:1103-1106.
    • (1981) J. Food Sci. , vol.46 , pp. 1103-1106
    • Berry, B.W.1    Stiffler, D.M.2
  • 7
    • 0012800999 scopus 로고    scopus 로고
    • Effect of extending restructured chicken steaks with milk coprecipitates
    • Bhoyar, A. M., N. K. Pandey, S. K. Anand and S. S. Verma. 1998. Effect of extending restructured chicken steaks with milk coprecipitates. J. Food Sci. Technol. 35:90-92.
    • (1998) J. Food Sci. Technol. , vol.35 , pp. 90-92
    • Bhoyar, A.M.1    Pandey, N.K.2    Anand, S.K.3    Verma, S.S.4
  • 8
    • 0040601254 scopus 로고    scopus 로고
    • Quality characteristics of low-fat frankfurters manufactured with potato starch, finely ground toasted bread and rice bran
    • Bloukas, J. G. and E. D. Paneras. 1996. Quality characteristics of low-fat frankfurters manufactured with potato starch, finely ground toasted bread and rice bran. J. Muscle Foods 7(1):109-129.
    • (1996) J. Muscle Foods , vol.7 , Issue.1 , pp. 109-129
    • Bloukas, J.G.1    Paneras, E.D.2
  • 9
    • 0003742854 scopus 로고
    • (Ed. G. F. Stewart, B. S. Schweigert and J. Hawthorn). Academic Press Inc., New York
    • Bourne, M. C. 1982. Food Texture and Viscosity: Concept and Measurement (Ed. G. F. Stewart, B. S. Schweigert and J. Hawthorn). Academic Press Inc., New York.
    • (1982) Food Texture and Viscosity: Concept and Measurement
    • Bourne, M.C.1
  • 10
    • 0012858279 scopus 로고
    • Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves
    • Brady, P. L., F. K. Mckeith and M. E. Hunence. 1985. Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves. J. Food Sci. 50:15-37.
    • (1985) J. Food Sci. , vol.50 , pp. 15-37
    • Brady, P.L.1    Mckeith, F.K.2    Hunence, M.E.3
  • 12
    • 0012868718 scopus 로고
    • Physicochemical and organoleptic quality of chicken patties incorporating texturized soy proteins
    • Chowdhary, J., S. Kumar and R. C. Keshri. 1994. Physicochemical and organoleptic quality of chicken patties incorporating texturized soy proteins. Indian J. Poult. Sci. 29:204-206.
    • (1994) Indian J. Poult. Sci. , vol.29 , pp. 204-206
    • Chowdhary, J.1    Kumar, S.2    Keshri, R.C.3
  • 13
    • 0031287383 scopus 로고    scopus 로고
    • Heating rate effects on high-fat and low-fat frankfurters with a high content of added water
    • Confrades, S., J. Carballo and F. J. Colmenero. 1997. Heating rate effects on high-fat and low-fat frankfurters with a high content of added water. Meat Sci. 47:105-114.
    • (1997) Meat Sci. , vol.47 , pp. 105-114
    • Confrades, S.1    Carballo, J.2    Colmenero, F.J.3
  • 14
    • 0012875266 scopus 로고
    • Satellite food service system: Time and temperature and microbiological and sensory quality of precooked frozen hamburger patties
    • Cremer, M. L. and J. R. Chipley. 1977. Satellite food service system: Time and temperature and microbiological and sensory quality of precooked frozen hamburger patties. J. Food Prot., 40:603-607.
    • (1977) J. Food Prot. , vol.40 , pp. 603-607
    • Cremer, M.L.1    Chipley, J.R.2
  • 15
    • 0030306086 scopus 로고    scopus 로고
    • Flavor and texture characteristics of low-fat ground beef patties formulated with whey protein concentrate
    • El-Magoli, S. B., S. Laroria and P. M. T. Hansen. 1996. Flavor and texture characteristics of low-fat ground beef patties formulated with whey protein concentrate. Meat Sci. 42(2):179-193.
    • (1996) Meat Sci. , vol.42 , Issue.2 , pp. 179-193
    • El-Magoli, S.B.1    Laroria, S.2    Hansen, P.M.T.3
  • 16
    • 0002096824 scopus 로고
    • Developing low-fat meat products
    • Giese, J. 1992. Developing low-fat meat products. Food Technol. 46(4):100-106.
    • (1992) Food Technol. , vol.46 , Issue.4 , pp. 100-106
    • Giese, J.1
  • 17
    • 33847310139 scopus 로고
    • Low-fat high added water bologna from massaged, minced batter
    • Gregg, L. L., J. R. Claus, C. R. Hackney and N. G. Marriott. 1993. Low-fat high added water bologna from massaged, minced batter. J. Food Sci. 58:259-264.
    • (1993) J. Food Sci. , vol.58 , pp. 259-264
    • Gregg, L.L.1    Claus, J.R.2    Hackney, C.R.3    Marriott, N.G.4
  • 18
    • 85016127428 scopus 로고
    • Functionality of milk proteins and corn germ protein flour in comminuted meat products
    • Hung, S. C. and J. F. Zayas. 1992. Functionality of milk proteins and corn germ protein flour in comminuted meat products. J. Food Qual, 15:139-152.
    • (1992) J. Food Qual. , vol.15 , pp. 139-152
    • Hung, S.C.1    Zayas, J.F.2
  • 19
    • 0012811165 scopus 로고
    • Utilization of milk proteins
    • Hynd, J. 1970. Utilization of milk proteins. J. Soc. Dairy Technol. 23(2):95-99.
    • (1970) J. Soc. Dairy Technol. , vol.23 , Issue.2 , pp. 95-99
    • Hynd, J.1
  • 20
    • 0004223311 scopus 로고    scopus 로고
    • CBS Publishers and Distributors, New Delhi
    • th edn., CBS Publishers and Distributors, New Delhi.
    • (1996) th Edn.
    • Jay, J.M.1
  • 21
    • 0033476039 scopus 로고    scopus 로고
    • Lipid oxidation, color changes and volatiles production in irradiated pork sausages with different fat content and packaging during a storage
    • Jo, C., J. I. Lee and D. U. Ahn. 1999. Lipid oxidation, color changes and volatiles production in irradiated pork sausages with different fat content and packaging during a storage. Meat Sci. 51(4):355-361.
    • (1999) Meat Sci. , vol.51 , Issue.4 , pp. 355-361
    • Jo, C.1    Lee, J.I.2    Ahn, D.U.3
  • 22
    • 43149115134 scopus 로고
    • Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties
    • Keeton, J. T. 1983. Effects of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48:878-881,885.
    • (1983) J. Food Sci. , vol.48 , pp. 878-881
    • Keeton, J.T.1
  • 23
    • 0000294515 scopus 로고
    • Low-fat meat products-Technological problems with processing
    • Keeton, J. T. 1994. Low-fat meat products-Technological problems with processing. Meat Sci. 36:261-276.
    • (1994) Meat Sci. , vol.36 , pp. 261-276
    • Keeton, J.T.1
  • 25
    • 0012893059 scopus 로고
    • Increasing stability of properties of chopped meat semi-manufactured products during low-temperature action of protein addition
    • Kulikova, V. V. and S. N. Osipov. 1981. Increasing stability of properties of chopped meat semi-manufactured products during low-temperature action of protein addition (c.f. FSTA 14:58827).
    • (1981) FSTA , vol.14 , pp. 58827
    • Kulikova, V.V.1    Osipov, S.N.2
  • 26
    • 0029961479 scopus 로고    scopus 로고
    • Precooked reduced fat beef patties, chemical and sensory quality as affected by sodium ascorbate, lactate and phosphatase
    • Kulshrestha, S. A. and K. S. Rhee. 1996. Precooked reduced fat beef patties, chemical and sensory quality as affected by sodium ascorbate, lactate and phosphatase. J. Food Sci. 61(5):1052.
    • (1996) J. Food Sci. , vol.61 , Issue.5 , pp. 1052
    • Kulshrestha, S.A.1    Rhee, K.S.2
  • 27
    • 77949528350 scopus 로고
    • Kinetics of lipid oxidation in foods. Critical review
    • Labuza, T. P. 1971. Kinetics of lipid oxidation in foods. Critical Review. Food Technol. 2:355-358.
    • (1971) Food Technol. , vol.2 , pp. 355-358
    • Labuza, T.P.1
  • 28
    • 0001673681 scopus 로고
    • Milk proteins as food ingredients
    • Lawson, M. A. 1994. Milk proteins as food ingredients. Food Technol. 48(10):101.
    • (1994) Food Technol. , vol.48 , Issue.10 , pp. 101
    • Lawson, M.A.1
  • 29
    • 0000346649 scopus 로고    scopus 로고
    • Effect of dipping raw materials on the physico-chemical properties and shelf life of low-fat Chinese style sausage
    • Lin, K. W. and C. H. Chuang. 1999. Effect of dipping raw materials on the physico-chemical properties and shelf life of low-fat Chinese style sausage. Food Sci. Taiwan, 26(6):583.
    • (1999) Food Sci. Taiwan , vol.26 , Issue.6 , pp. 583
    • Lin, K.W.1    Chuang, C.H.2
  • 30
    • 0027961340 scopus 로고
    • Fat replacers and the functionality of fat in foods
    • Lucca, P. A. and B. J. Tepper. 1994. Fat replacers and the functionality of fat in foods. Trends in Food Sci. Technol. 5:12-19.
    • (1994) Trends in Food Sci. Technol. , vol.5 , pp. 12-19
    • Lucca, P.A.1    Tepper, B.J.2
  • 31
    • 0012809078 scopus 로고
    • Use of milk proteins in the manufacture of a meat paste from by-products
    • Malyshko, T. S. 1986. Use of milk proteins in the manufacture of a meat paste from by-products. Pischevaya Promyshlennost, 32:85-87.
    • (1986) Pischevaya Promyshlennost , vol.32 , pp. 85-87
    • Malyshko, T.S.1
  • 33
    • 0035608374 scopus 로고    scopus 로고
    • Inulin as fat substitute in low-fat, dry fermented sausages
    • Mendoza, E., M. L. Garcia, C. Casa and M. D. Selgas. 2001. Inulin as fat substitute in low-fat, dry fermented sausages. Meat Sci. 57:387-393.
    • (2001) Meat Sci. , vol.57 , pp. 387-393
    • Mendoza, E.1    Garcia, M.L.2    Casa, C.3    Selgas, M.D.4
  • 34
    • 0012862208 scopus 로고    scopus 로고
    • Effects of seed oils, water and carrageenan on the chemical properties of low-fat sausages during cold storage
    • Moon, J. D., G. B. Park, B.Y. Park, T. S. Park, J. S. Kim, J. L. Lee, T. S. Shin and D. J. Song. 1996. Effects of seed oils, water and carrageenan on the chemical properties of low-fat sausages during cold storage. Korean J. Anim. Sci. 38(4):423-428.
    • (1996) Korean J. Anim. Sci. , vol.38 , Issue.4 , pp. 423-428
    • Moon, J.D.1    Park, G.B.2    Park, B.Y.3    Park, T.S.4    Kim, J.S.5    Lee, J.L.6    Shin, T.S.7    Song, D.J.8
  • 35
    • 0040465573 scopus 로고
    • Manufacture of casein, caseinates and coprecipitates
    • (Ed. P. F. Pox), Applied Science Publisher
    • Muller, L. L. 1982. Manufacture of casein, caseinates and coprecipitates. In: Development in Dairy Chemistry-1.Proteins (Ed. P. F. Pox), Applied Science Publisher.
    • (1982) Development in Dairy Chemistry-1. Proteins
    • Muller, L.L.1
  • 37
    • 0033478670 scopus 로고    scopus 로고
    • Effect of content of protein, fat and modified starch on binding textural characteristics, and color of comminuted scalded sausages
    • Pietrasik, Z. 1999. Effect of content of protein, fat and modified starch on binding textural characteristics, and color of comminuted scalded sausages. Meat Sci. 51:17-25.
    • (1999) Meat Sci. , vol.51 , pp. 17-25
    • Pietrasik, Z.1
  • 38
    • 0012858280 scopus 로고    scopus 로고
    • Quality of nuggets and patties from mutton with incorporation of milk co-precipitates
    • Rao, K. H., A. S. R. Anjaneyulu, R. R. B. Singh, P. C. Dubey and P. L. Yadav. 1997. Quality of nuggets and patties from mutton with incorporation of milk co-precipitates. J. Food Sci. Technol. 34:331-334.
    • (1997) J. Food Sci. Technol. , vol.34 , pp. 331-334
    • Rao, K.H.1    Anjaneyulu, A.S.R.2    Singh, R.R.B.3    Dubey, P.C.4    Yadav, P.L.5
  • 40
    • 0012843072 scopus 로고
    • Use of milk protein in mixed meat products-a contribution towards finding substrates for meat
    • Rudolph, U. and R. Hansen. 1986. Use of milk protein in mixed meat products-a contribution towards finding substrates for meat. Mathe. Natursis. Schaft. Reihe, 35(7):671-672.
    • (1986) Mathe. Natursis. Schaft. Reihe , vol.35 , Issue.7 , pp. 671-672
    • Rudolph, U.1    Hansen, R.2
  • 41
    • 0012814572 scopus 로고
    • Use of milk co-precipitates in meat products: Effect on sensory, nutritional and microbiological quality
    • Santos, R., J. Gonzalez, J. Yanez, M. Toledo, R. D. Hombre and Z. Frometa. 1994. Use of milk co-precipitates in meat products: Effect on sensory, nutritional and microbiological quality. Alimentaria, 31:179-185.
    • (1994) Alimentaria , vol.31 , pp. 179-185
    • Santos, R.1    Gonzalez, J.2    Yanez, J.3    Toledo, M.4    Hombre, R.D.5    Frometa, Z.6
  • 42
    • 0012860328 scopus 로고
    • Dairy ingredients for the food industry
    • Sanderson, W. B. 1988. Dairy ingredients for the food industry. Bull.IDF., 224:33-35.
    • (1988) Bull.IDF. , vol.224 , pp. 33-35
    • Sanderson, W.B.1
  • 43
    • 0012843073 scopus 로고
    • Effect of milk coprecipitate on physico-chemical and sensory quality of chicken loaf
    • Sen, A. R., B. D. Sharma and P. L. Yadav. 1994. Effect of milk coprecipitate on physico-chemical and sensory quality of chicken loaf. Indian J. Poult. Sci. 29(2):201-203.
    • (1994) Indian J. Poult. Sci. , vol.29 , Issue.2 , pp. 201-203
    • Sen, A.R.1    Sharma, B.D.2    Yadav, P.L.3
  • 45
    • 0346204943 scopus 로고
    • A distillation method for the quantitative determination of malonaldehyde in rancid foods
    • Tarladgis, B. G., B. M. Watts, M. T. Younathan and L. R. Dugan. 1960. A distillation method for the quantitative determination of malonaldehyde in rancid foods. J. Am. Oil. Chem. Soc., 37:44-48.
    • (1960) J. Am. Oil. Chem. Soc. , vol.37 , pp. 44-48
    • Tarladgis, B.G.1    Watts, B.M.2    Younathan, M.T.3    Dugan, L.R.4
  • 46
    • 0000522477 scopus 로고
    • Evaluation of carrageenan, isolated soy protein and a modified starch in low-fat frankfurters
    • San Antonio, Texas, USA, 20-25 August, 1995
    • Yang, A., G. R. Trout and B. J. Shay. 1995. Evaluation of carrageenan, isolated soy protein and a modified starch in low-fat frankfurters. Proceedings, 41st Annual International Congress of Meat Sci. and Technol., San Antonio, Texas, USA, 20-25 August, 1995, Vol. 2, 435-436.
    • (1995) Proceedings, 41st Annual International Congress of Meat Sci. and Technol. , vol.2 , pp. 435-436
    • Yang, A.1    Trout, G.R.2    Shay, B.J.3
  • 47
    • 0032214545 scopus 로고    scopus 로고
    • Application of alpha tocopherol in dry Chinese pork/chicken sausage
    • Yin, M. C., H. Y. Tu and W. S. Cheng. 1998. Application of alpha tocopherol in dry Chinese pork/chicken sausage. J. Muscle Foods 9(4):365-374.
    • (1998) J. Muscle Foods , vol.9 , Issue.4 , pp. 365-374
    • Yin, M.C.1    Tu, H.Y.2    Cheng, W.S.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.