Table 2. Cooking properties and shear force values of cooked ground pork patties containing 10% to 25% fat with 1.5% NaCl.
| Property | Fat level (%) |
|||
|---|---|---|---|---|
| 10 | 15 | 20 | 25 | |
| Cooking time (s) | 150.66±1.91a | 144.38±2.00b | 143.98±1.55b | 123.59±1.53c |
| Total cooking loss (%) | 23.38±0.13d | 24.18±0.18c | 27.38±0.17b | 27.88±0.17a |
| Cooking drip (%) | 8.10±0.10d | 9.17±0.14c | 12.22±0.15b | 16.34±0.12a |
| Evaporation loss (%) | 15.29±0.14a | 15.01±0.12a | 15.16±0.09a | 11.54±0.11b |
| Evaporation ratio (%) | 65.37±0.41a | 62.11±0.39b | 55.40±0.35c | 41.39±0.31d |
| Reduction in patty diameter (%) | 21.29±0.23b | 21.35±0.30b | 23.12±0.27a | 22.09±0.33b |
| Reduction in patty thickness (%) | 13.77±0.50b | 14.34±0.52ab | 15.95±0.52a | 15.68±0.58a |
| Shear force (N) | 23.21±0.63a | 15.79±0.52b | 12.85±0.69c | 10.13±0.49d |
All values are means±standard error of three replicates.
a-dMeans sharing different letters in the same row are significantly different (p<0.05).