Work

Effect of lotus seed paste as a fat replacer on the quality attributes of pork patties

Year: 2025

Type: article

Abstract: The potential oflotus seed paste (LSP) asafat substitute inpork patties was investigated. Pork patties were prepared bysubstituting varying levels offat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared tocontrol, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P<0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springiness, chewiness and adhesiveness ofthe patties. Patties with 60% fat replacement byLSP had the highest b* value and cohesiveness, and the lowest a* value. Substituting 40% ormore fat significantly improved the colour, taste, texture and overall acceptability ofpork patties (P <0.05).

Source: Czech Journal of Food Sciences

DOI: 10.17221/1/2025-cjfs

Authors: Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao, Dongfang Chen

Institution: Xiangtan University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $609