Author
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George, Marnie |
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Berry, Bradford |
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Submitted to: Journal of Food Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 7/8/1996 Publication Date: N/A Citation: N/A Interpretive Summary: Consumers have strong interest in low-fat meat products for diet/health reasons, but still expect these products to have acceptable eating quality. Previously, we found the use of potato starch in low-fat patties allowed more rapid cooking, higher cooking yields and a lower retention of fat during cooking. The potato starch also caused a more crumbly texture; a characteristic that mighty be beneficial in pizza topping. In the present study, pork crumbles were processed to have either 15 or 40 percent fat and were either 0.95 cm (3/8 inch) or 1.90 cm (3/4 inch) in diameter. Use of potato starch provided improvements in cooking yields and a reduction in firmness. Fat retention during cooking was reduced as a result of using the potato starch, but, not to the extent anticipated. Use of potato starch in lower fat crumbles did not achieve the juiciness found in 40 percent fat crumbles. Eating quality was higher for the larger size crumbles. While use of modified starches can improve tenderness and cooking yields in crumbles for pizza, it may be unrealistic to expect their usage to dramatically reduce fat during cooking. Technical Abstract: Pork crumbles were processed at two fat levels (15, 40 percent) with or without the addition of modified pregelatinized potato starch and into two sizes (0.95 cm, 1.90 cm diameters). Larger diameter crumbles were softer and more juicy than smaller diameter crumbles. Crumbles with 40 percent fat were less firm and had lower precooking yields, but still received higher juiciness scores when processed without modified pregelatinized potato starch. Modified pregelatinized potato starch provided improvements in precooking yields, while reducing fat retention in low-fat crumbles. |
