Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy
2007
Jeong, J.Y. | Lee, E.S. | Choi, J.H. | Lee, J.Y. | Kim, J.M. | Min, S.G. | Chae, Y.C. | Kim, C.J.
This study was carried out to evaluate the cooking effects of fat level (10% and 20%) with and without NaCl (1.5%) on the microwave cooking pattern and properties of ground pork patties. Each patty was cooked from a thawed state to 76.7 °C in a microwave oven with full power (900 W). Cooking rate in patties produced without salt was not affected by fat level, but the addition of salt in pork patties decreased cooking rate, regardless of fat levels. The temperatures at the edges of the patties increased faster than those at the center or the mid-way positions. In the patties with NaCl, the temperature of the center position was higher than that of the mid-way position. Patties containing salt within the same fat level had higher moisture content and lower fat content than those without salt, although no significant differences in compositional properties were observed between the center, midway, or edge positions. Total cooking loss, drip loss, and reduction in diameter and thickness were higher in patties with 20% fat compared to those with 10% fat, but the addition of salt resulted in reduction, regardless of fat level. Also, the addition of salt increased the redness and reduced yellowness of the cooked products.
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