A chitosan-based edible film with clove essential oil and nisin for improving the quality and shelf life of pork patties in cold storage
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DOI: 10.1039/d0ra02986f
Abstract: This study assessed chitosan (CS)-based edible films with clove essential oil (CO) and nisin (NI) singly or in combination, for improving quality and shelf life of pork patties stored in cold conditions. The treatments were… read more here.
Keywords: storage; pork; chitosan based; pork patties ... See more keywords
Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties
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DOI: 10.3390/foods10081744
Abstract: Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with… read more here.
Keywords: pork patties; seed; addition chia;
Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage
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DOI: 10.3390/foods11071004
Abstract: This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of… read more here.
Keywords: fermented soy; effect; pork patties; storage ... See more keywords
Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles
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DOI: 10.3390/foods11142133
Abstract: The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total… read more here.
Keywords: aggregation; pork patties; capacity pork; holding capacity ... See more keywords
Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties
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DOI: 10.3390/foods11152191
Abstract: This study evaluated the effects of crust derived from dry-aged beef (Hanwoo cattle) on the quality of pork patties. Pork patty samples were prepared with different amounts of crust (0—control, 1, 2, and 3%). The… read more here.
Keywords: control; pork patties; aged beef; dry aged ... See more keywords