Cooking Pattern and Quality Properties of Ground Pork Patties as Affected by Microwave Power Levels

Abstract

This study was carried out to evaluate the effects of microwave power level on cooking properties of ground pork patties (fat level: 20%). Each patty was cooked from a thawed state to 76.7 o C (center temperature) in a microwave oven with power levels of 40% (360 W), 60% (540 W), 80% (720 W), and 100% (full power, 900 W), respectively. Cooking rate increased with power level, and the non-uniformity also increased with time during cooking. Overheating at the edge of the patties was observed for all power levels, and maximum temperature differences in between the edge position and center position were found in patties cooked at the 900 W power level. Compositional properties, total cooking loss, and drip loss were not affected by power level, although moisture content was lower at the edge than at the center position. As the power level increased, the reduction in patty diameter of cooked patties increased while the reduction in patty thickness decreased. Pork patties cooked at lower power levels (360 W and 540 W) had higher shear force values than those cooked at higher power levels (720 W and 900 W). Few changes were observed in instrumental color values.

The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder

“…The shear force of patties was evaluated according to the method described by Jeong et al (2009) . After cooking and cooling, the patties were divided into two sections measuring 2.5 cm in width.…”

The Quality Characteristics of Salted Ground Pork Patties Containing Various Fat Levels by Microwave Cooking

“…Preliminary time-temperature trials were conducted to determine the cooking time needed to reach the designated internal temperature. The oven was turned off before an internal temperature of 75℃ was reached, and a short period was allowed for the temperature to rise ( Berry and Bigner-George, 2001 ; Jeong et al ., 2009 ; Knutson et al ., 1987 ). If the temperature did not reach 75℃, further cooking was performed to achieve the desired temperature.…”

“…The thickness and diameter of raw and cooked patties were recorded using Vernier calipers (530-122, Mitutoyo, Japan) and measured as described by Jeong et al . (2009) .…”

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

“…Before the manufacture of pork patties, the meat was trimmed for removing visible connective tissue and fats. The pork patties samples were made according to a traditional recipe described by Jeong et al 2009. The formulation of pork patties is presented in Table 1.…”