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Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty |
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| รหัสดีโอไอ | |
| Creator | Bung-Orn Hemung |
| Title | Valorization of fish bone powder and tomato pomace pectin to produce alternative fat replacer in pork patty |
| Contributor | Worawut Thammawong, Nachayut Chanshotikul |
| Publisher | Khon Kaen University, Thailand |
| Publication Year | 2568 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 30 |
| Journal No. | 5 |
| Page no. | 17 (10 pages) |
| Keyword | Low-fat patty, Fat replacer, Tomato pomace pectin, Natural calcium, Fish bone powder |
| URL Website | https://apst.kku.ac.th/ |
| Website title | https://apst.kku.ac.th/valorization-of-fish-bone-powder-and-tomato-pomace-pectin-to-produce-alternative-fat-replacer-in-pork-patty/ |
| ISSN | 2539-6293 |
| Abstract | Reducing fat in pork patties while maintaining quality is challenging due to their high fat content. A potential solution has been focused on substituting fat with fat replacers (FRs), particularly those derived from agricultural by-products. This study developed an alternative FR by inducing gelation of mixed pectin (from tomato pomace and commercial sources) with calcium from catfish bone powder and evaluated its application in pork patties. Pork patties with 0, 25, 50, 75, and 100% fat substitution by FR were analyzed for their qualities. Results showed a significant fat reduction from 23.72 to 7.44% with 100% FR substitution, accompanied by an increased calcium content, suggesting improved nutritional quality. However, FR substitution exceeding 25% led to color changes and reduced overall acceptance. Notably, after one week of storage at 4 °C, rancidity 2-thiobarbituric acid reactive substances (TBARS) value was significantly lower in patties with 25% FR substitution. Therefore, producing reduced-fat pork patties with a suitable level of fat replacer appears feasible for maintaining desirable quality. |
