The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels

서지정보

· 발행기관 : 한국축산식품학회
· 수록지 정보 : 한국축산식품학회지 / 28권 / 5호 / 535 ~ 542페이지
· 저자명 : 최지훈, 정종연, 김학연, 안광일, 김천제

초록

The objective of this study was to determine the effects of different reheating methods on the quality characteristics of
precooked ground pork patties with different combinations of salt (1, 2%) and phosphate (0, 0.3%). The cooking and reheating
methods used were the electric grill and the microwave oven. The cooking method and the addition of phosphate had
detectable effects on the quality characteristics of ground pork patties. The reheating rate by microwave oven was faster than
by electric grill, and decreased with increases in salt and the addition of phosphate. Cooking loss and reduction in patty
diameter after reheating by microwave oven were higher than by electric grill, and these values decreased with increasing
of salt/phosphate levels. The pH of patties with added phosphate was significantly higher than patties without phosphate,
and no significant difference in pH was observed among patties reheated by each method. The patties reheated by electric
grill had higher moisture contents than those reheated by electric grill, and the addition of phosphate resulted in higher moisture
contents. The hardness of patties reheated by electric grill was lower than patties reheated by microwave oven, and the
addition of phosphate increased the hardness with both reheating methods

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