Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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The Relationship between Fat Level and Quality Properties of Ground Pork Patties Cooked by Microwave Energy

전자레인지 가열시 분쇄 돈육 패티의 지방함량과 가열특성과의 상관관계에 관한 연구

  • Choi, Ji-Hyun (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Jeong, Jong-Youn (Department of Animal Science, University of Wisconsin-Madison, Muscle Biology and Meat Science Building) ;
  • Choi, Yun-Sang (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Lee, Eui-Soo (Department of Food Science and Biotechnology of Animal Resources, Konkuk University) ;
  • Kim, Cheon-Jei (Department of Food Science and Biotechnology of Animal Resources, Konkuk University)
  • 최지훈 (건국대학교 축산식품생물공학) ;
  • 정종연 (건국대학교 축산식품생물공학) ;
  • 최윤상 (건국대학교 축산식품생물공학) ;
  • 이의수 (건국대학교 축산식품생물공학) ;
  • 김천제 (건국대학교 축산식품생물공학)
  • Published : 2008.08.30
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Abstract

This study was carried out to elucidate the relationship between different fat levels (0%, 5%, 10%, 15%, 20%, and 25%) and the quality of ground pork patties cooked to reach an internal temperature of $75^{\circ}C$ in a microwave oven. The relationship between fat level and cooking rate of pork patties cooked by microwave energy was highly significant ($R^2=0.72$), and had a low determination coefficient ($R^2=0.55$). The relationship between fat level and total cooking loss of pork patties cooked by microwave energy was also very significant, with a high correlation coefficient of $R^2=0.89$. The correlation coefficient between fat level and cooking drip loss of patties cooked by microwave energy was 0.92, which was highly significant. Although the correlation coefficient between fat level and evaporation loss had a negative value ($R^2=-0.63$), there was a highly significant relationship between fat level and shear force of pork patties cooked by microwave energy.

Keywords

References

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