Quality Characteristics of Pork Patties Added with Seaweed Powder

Abstract

Physicochemical properties and palatability of pork patties prepared with 3 levels (1%, 2%, and 4%) of seaweeds, sea mustard, green laver, and seaweed fusiform were studied. The addition of seaweed powders to pork patties increased crude ash content of the patties. When the patties were heated at an internal temperature of 72 o C for 15 min, cooking loss was decreased as the amount of seaweed increased. Also, the addition of sea mustard showed the lowest cooking loss. Volatile basic nitrogen (VBN) of patties stored at 4 o C was lower in patties containing seaweed than in the control patties. Juiciness of the cooked patties was increased in patties with seaweeds, while springiness was decreased. The addition of seaweed did not affect flavor preference and overall acceptance scores in spite of sensing seaweed flavor. In summary, the addition of seaweed in preparation of pork patties is expected to have positive effects in supplementing minerals, a reduction in cooking loss, a decrease in VBN, and an increase in juiciness.

Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage

“…Thus, there were no significant differences in gumminess, chewiness, and cohesiveness between NC and sausages with STP, while PC showed the greatest values in all texture properties, except for springiness. Similar observations were made in other studies, where the addition of seaweed, including sea tangle, to meat products improved their texture properties, especially hardness, mostly because of dietary fiber (Jeon & Choi, ; Kim et al, ). Generally, the addition of seaweeds containing dietary fiber enhances texture properties and WHC by forming a three‐dimensional network and stabilizing the emulsion in meat products.…”

“…The addition of 3% STP in sausages was judged to result in similar juiciness to PC in this study. A similar result was observed whereby the addition of 1% seaweed enhanced the juiciness of pork patties, which was closely related to an increased WHC (Jeon & Choi, 2012). In other words, the increase in juiciness might be caused by greater WHC in sausages containing STP compared with that of NC.…”

“…Taken together, the results indicated that although STP changed the color of the sausages, no adverse effect was found in overall acceptability compared with NC. Several studies reported that the addition of seaweed powder, including sea tangle, in meat products produced a color change, but did not influence their overall acceptability (Jeon & Choi, ; Kim et al, ). The addition of 3% STP in sausages was judged to result in similar juiciness to PC in this study.…”

Production of genetically and developmentally modified seaweeds: exploiting the potential of artificial selection techniques

“…(~3 million wet t), U. pinnatifida —known as “wakame” (2 million wet t) and Porphyra spp.—known as “nori” (1.8 million wet t) (Buchholz et al, 2012 ). The use of Kappaphycus enhances the texture of fish cutlets and pork patties and further increases the nutritional value of foodstuffs by providing minerals (Senthil et al, 2005 ; Jeon and Choi, 2012 ). Other species such as Palmaria , Chondrus , and Ulva are produced on a lower scale (FAO, 2014 ).…”

Anti-inflammatory Activity of Hizikia fusiformis Extracts Fermented with Lactobacillus casei in LPS-stimulated RAW 264.7 Macrophages

“…따라서 항염증 활성 및 염증 매개 인자들의 발현 을 조절하는 물질에 대한 연구는 LPS를 자극한 대식세포를 이용하여 진행되고 있다. 해조류는 독특한 화학적 구조의 화합물을 함유하고 있으 며 풍부한 영양성분을 가지고 있어 생리활성에 대한 연구가 많이 진행되고 있으며 [8], 해조류의 유용성분을 추출하기 위한 방법으로 주로 열수 및 에탄올 추출법을 이용하고 있다 [9]. 그러나 해조류에 포함되어 있는 탄수화물의 대부분이 비소화성 복합다당류로서 이러한 기존 추출 방법으로는 유 용성분을 다량 추출해 내는데 한계점이 있다 [10].…”