Effects of glutinous rice flour on the physiochemical and sensory qualities of ground pork patties

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• 作者：Xueqin Gao^a ; ^b ; Wangang Zhang^a ; ^c ; ^{wangang.zhang@yahoo.com" class="auth_mail} ; Guanghong Zhou^a ; ^c
• 关键词：Glutinous rice flour ; Ground pork patties ; Carrageenan ; Soy protein isolate ; Corn starch
• 刊名：Lebensmittel-Wissenschaft und -Technologie
• 出版年：September, 2014
• 年：2014
• 卷：58
• 期：1
• 页码：135-141
• 全文大小：273 K

文摘

The study investigated the effects of glutinous rice flour (GRF) on the quality of ground pork patties. Ground pork patties with 3% of GRF showed better quality compared to addition of 1% and 5% of GRF. Addition of 3% GRF was further compared with 0.5% carrageenan, 3% soy protein isolate, 3% corn starch and 3% potato starch in ground pork patties. The cooking yield in GRF group was significantly higher than that of other treatments due to the increase in moisture and fat retentions (P聽<聽0.05). Comparing with other groups, GRF showed lower texture profile values for hardness and chewiness (P聽<聽0.05). The ground pork patties with GRF were juicier, more tender and showed better flavor and overall acceptability compared to control and the treatments with other additives (P聽<聽0.05). The results indicate that GRF could be an effective functional ingredient in ground pork patties.