Table 2.
Effect of incorporation of sweet potato powder (SPP)/water on emulsion parameters of low-fat pork patties
| Parameters | Control1 | Treatment2 | ||
|---|---|---|---|---|
|
| ||||
| T1 | T2 | T3 | ||
| Emulsion | ||||
| pH of emulsion | 6.10b ±0.01 | 6.15a ±0.01 | 6.16a ±0.01 | 6.17a ±0.01 |
| Emulsion stability (%) | 89.87b ±0.81 | 94.59a ±0.40 | 95.84a ±0.40 | 94.29a ±0.28 |
| Moisture in emulsion (%) | 59.03c ±0.20 | 67.25b ±0.30 | 68.30a ±0.19 | 67.86ab ±0.41 |
| Fat in emulsion (%) | 13.54a ±0.13 | 6.03b ±0.07 | 5.94b ±0.01 | 5.86b ±0.05 |
1
Control = pork patties without SPP and chilled water.
2
T1 = pork patties with SPP 0.5% and chilled water 9.5%; T2 = pork patties with SPP 1.0% and chilled water 9.0%; T3 = pork patties with SPP 1.5% and chilled water 8.5%.
Means bearing different superscripts in a row differ (p<0.05) n = 6.