Effect of Bovine Plasma Protein Hydrolysates on the Quality Properties of Cooked Pork Patty

Abstract

The study investigated the effects of adding bovine plasma protein(PP) hydrolysates on thequality properties of cooked pork patties. Pork patties were prepared as follows: manufacturedwith pork back-fat(control); replacement of back-fat with 40% olive oil(T1), 40% olive oil and2% PP hydrolysates(T2), and 40% olive oil and 4% PP hydrolysates(T3). The olive oil modifiedthe fatty acid profiles of the pork patties by lowering the saturated fatty acids(SFAs) percentage. Olive oil and 4% PP hydrolysates addition reduced the level of 2-thiobarbituric acid-reactivesubstance(TBARS) values in pork patties, compared to the controls. Furthermore, the porkpatties with added PP hydrolysates had higher pH values than the control. All samplescontaining olive oil and PP hydrolysates had increased levels of DPPH radical scavengingactivity. In particular, added PP hydrolysates were more effective in increasing antioxidantactivity than were the other treatments. Therefore, PP hydrolysates could be used as a naturalantioxidative in cooked pork patties.