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

Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao and Dongfang Chen
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Shirong Huang: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China
Fenfen Chen: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China
Min Tang: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China
Shengnan Zhao: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China
Dongfang Chen: Department of Biological and Food Engineering, Xiangtan University, Xiangtan, Hunan, P.R. China

Czech Journal of Food Sciences, vol. preprint

Abstract: The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, 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 of the patties. Patties with 60% fat replacement by LSP had the highest b* value and cohesiveness, and the lowest a* value. Substituting 40% or more fat significantly improved the colour, taste, texture and overall acceptability of pork patties (P < 0.05).

Keywords: meat product; food ingredient; fat substitute; physicochemical properties; storage stability (search for similar items in EconPapers)
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:preprint:id:1-2025-cjfs

DOI: 10.17221/1/2025-CJFS

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